When I want something creamy and indulgent that still feels light and fresh, I turn to this chicken zucchini Alfredo.
It’s a comfort food classic with a healthy twist — swapping traditional pasta for zucchini noodles keeps things low-carb and veggie-packed without sacrificing flavor.
The creamy Parmesan sauce, tender chicken, and garlicky notes hit all the right spots.
Why I Love This Recipe
It’s rich and creamy without being heavy.
Zucchini noodles soak up all that savory Alfredo sauce without the carb crash.
The whole meal comes together in one pan in under 30 minutes.
Perfect for weeknights when I want something quick but still crave-worthy.
What You’ll Need (Ingredient Highlights)
Zucchinis: Fresh and firm ones spiralize best.
They replace traditional pasta and absorb the creamy sauce so well.
Butter: Adds depth and silkiness to the chicken and sauce.
Boneless, skinless chicken breasts: Thinly sliced so they cook quickly and stay tender.
Garlic: Freshly minced for big flavor in every bite.
Heavy cream: The base of the Alfredo sauce — luscious and rich.
Parmesan cheese: Melts into the sauce for nutty, salty flavor.
Use a good quality block and shred it yourself if possible.
Fresh parsley: Adds freshness and color to balance the richness.
Salt and pepper: Keep it simple and classic.
Pro Tips Before You Start
Zucchini releases a lot of water — microwave and drain it before adding to the sauce.
Don’t overcook the chicken — slice it thin so it cooks quickly without drying out.
Stir the sauce frequently while simmering to avoid scorching.
Use freshly grated Parmesan — it melts smoother and tastes much better than pre-shredded.
How to Make Chicken Zucchini Alfredo
Step 1: Prep the Zucchini Noodles
Trim the ends off the zucchinis and spiralize them using your preferred tool (spiralizer, mandoline, or veggie peeler).
Microwave the zoodles for 1–2 minutes to slightly soften them.
Drain well and gently press with a paper towel to remove excess moisture.
Step 2: Cook the Chicken
In a large skillet over medium heat, melt the butter.
Add the thinly sliced chicken, kosher salt, pepper, and minced garlic.
Cook for about 6–7 minutes, stirring occasionally, until the chicken is golden and fully cooked through.
Remove the chicken from the pan and set aside.
Step 3: Make the Alfredo Sauce
Using the same skillet, pour in the heavy cream and bring to a gentle simmer.
Add the shredded Parmesan and chopped parsley, stirring constantly until the cheese melts and the sauce thickens slightly — about 3–5 minutes.
Return the cooked chicken to the sauce and stir to coat evenly.
Taste and adjust seasoning with more salt and pepper if needed.
Step 4: Combine and Serve
Toss the pre-cooked zucchini noodles into the skillet with the chicken and Alfredo sauce.
Gently stir until the noodles are coated and everything is warmed through.
Serve immediately, garnished with extra Parmesan cheese and a sprinkle of parsley.
What to Serve It With
This dish is already pretty complete, but here are some ideas:
A crisp garden salad with balsamic vinaigrette
Garlic breadsticks or low-carb cheesy bread
Roasted cherry tomatoes or asparagus for added color
Variations / Substitutions
Swap chicken for shrimp or turkey breast for a different protein.
Add mushrooms, spinach, or sun-dried tomatoes to boost the veggie count.
Use half-and-half instead of cream for a lighter sauce (though less rich).
Replace zucchini noodles with spaghetti squash or cauliflower rice if preferred.
Storage & Leftovers
Let leftovers cool completely before storing.
Refrigerate in an airtight container for up to 3 days.
Reheat gently on the stove over low heat or in the microwave in short bursts, stirring between intervals.
Zucchini may release more water when reheated, so strain or simmer off excess liquid as needed.
FAQs
Can I use store-bought zoodles?
Yes! Pre-spiralized zucchini is a great time-saver.
Just microwave and drain before adding to the pan.
How do I keep zucchini noodles from getting soggy?
Lightly microwave and drain the zucchini before adding it to the sauce.
Don’t overcook in the pan.
Can I make this ahead of time?
It’s best served fresh, but you can prep the sauce and chicken in advance and reheat with freshly spiralized zucchini.
Is this recipe keto-friendly?
Yes — it’s low-carb, high-fat, and has no added sugars.
Just check your Parmesan and cream labels.
Can I freeze it?
Not recommended. Zucchini noodles don’t hold up well in the freezer and tend to turn mushy.
What’s the best Parmesan to use?
Use a wedge of real Parmigiano Reggiano and grate it yourself for the best flavor and melt.
Is this dish gluten-free?
Yes! Just ensure the ingredients (like broth or pre-shredded cheese, if used) are certified gluten-free.
Final Thoughts
This chicken zucchini Alfredo has become one of my go-to dinners when I want to eat something delicious but still feel light and energized afterward.
It’s cozy and creamy, yet low-carb and veggie-packed — the kind of meal that checks every box.
Try it once, and I promise it’ll become a weeknight favorite in your home, too.
