Chicken Alfredo Zucchini Noodles (Printable Format)

Juicy chicken and zucchini noodles in a creamy Parmesan Alfredo sauce for a lighter, flavorful dish.

# Needed Ingredients:

→ Chicken Preparation

01 - 2 boneless, skinless chicken breasts (6 to 8 ounces each)
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1/2 teaspoon onion powder
05 - 1/4 teaspoon paprika
06 - Salt, to taste
07 - Freshly ground black pepper, to taste

→ Zucchini Noodles

08 - 4 medium zucchini, ends trimmed
09 - 1 tablespoon olive oil
10 - 2 cloves garlic, minced
11 - 1/4 teaspoon red pepper flakes (optional)
12 - Salt, to taste
13 - Freshly ground black pepper, to taste

→ Alfredo Sauce

14 - 4 tablespoons unsalted butter (1/2 stick)
15 - 2 cloves garlic, minced
16 - 1 1/2 cups heavy cream
17 - 1/2 cup grated Parmesan cheese, plus more for garnish
18 - 1/4 teaspoon ground nutmeg
19 - Salt, to taste
20 - Freshly ground black pepper, to taste

→ To Serve

21 - Fresh parsley, chopped
22 - Extra grated Parmesan cheese
23 - Red pepper flakes

# Preparation Steps:

01 - Place each chicken breast between two sheets of plastic wrap and gently pound to an even 1/2-inch thickness using a meat mallet.
02 - Combine garlic powder, onion powder, paprika, salt, and black pepper. Coat chicken breasts evenly with the seasoning mixture.
03 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5 to 7 minutes per side until golden brown and internal temperature reaches 165°F.
04 - Transfer cooked chicken to a cutting board and rest for a few minutes. Slice into thin strips or bite-sized pieces.
05 - Wash, dry, and trim ends of zucchini. Use a spiralizer, vegetable peeler, or mandoline to cut zucchini into noodle-like strands.
06 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and optional red pepper flakes; cook for 30 seconds until fragrant.
07 - Add zucchini noodles to the skillet. Toss gently to coat with garlic oil and sauté for 3 to 5 minutes until just tender-crisp.
08 - Season sautéed zucchini noodles with salt and black pepper to taste. Toss to combine and set aside.
09 - In a medium saucepan over medium heat, melt unsalted butter. Add minced garlic and cook for 30 seconds until aromatic.
10 - Pour heavy cream into the saucepan. Bring to a gentle simmer, stirring occasionally.
11 - Reduce heat to low and simmer sauce for 5 to 7 minutes, stirring occasionally, until thickened slightly.
12 - Remove sauce from heat. Stir in grated Parmesan cheese and ground nutmeg. Mix until the cheese melts and sauce is velvety. Adjust seasoning with salt and black pepper as needed.
13 - Add zucchini noodles and sliced chicken to the Alfredo sauce. Toss gently to coat all components evenly.
14 - Return saucepan to low heat and cook for 1 to 2 minutes, stirring gently, until ingredients are heated through.
15 - Plate Chicken Alfredo Zucchini Noodles immediately. Garnish with chopped fresh parsley, extra Parmesan, and additional red pepper flakes if desired.

# Supplementary Details:

01 - Use a spiralizer for the most consistent zucchini noodle texture. Avoid overcooking zucchini noodles to prevent excess moisture.

Go Back