Name: Zucchini Noodle Chicken Alfredo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-Inspired
Ingredients: 3 medium zucchinis, ends trimmed; 2 tablespoons butter; 2 boneless, skinless chicken breasts, thinly sliced; 1 teaspoon kosher salt (plus more to taste); 1 teaspoon freshly ground black pepper (plus more to taste); 3 cloves garlic, minced; 3/4 cup heavy cream (180 mL); 1 cup shredded Parmesan cheese (110 g), plus extra for garnish; 2 tablespoons fresh parsley, chopped, plus extra for garnish

This Zucchini Noodle Chicken Alfredo is a lighter twist on the classic pasta dish, and I love how it combines tender chicken with creamy Alfredo sauce while keeping things fresh with zucchini noodles. It’s rich, flavorful, and satisfying without being overly heavy, making it one of my favorite comfort meals with a healthier spin.

Why You’ll Love This Recipe

I like this recipe because it gives me all the creamy, cheesy flavor of Alfredo pasta but with a veggie-packed base. The zucchini noodles soak up the sauce beautifully, and the chicken makes it filling enough for dinner. I also enjoy how quick it is to prepare—perfect for busy nights when I still want something comforting.

Ingredients

3 medium zucchinis, ends trimmed
2 tbsp butter
2 boneless, skinless chicken breasts, thinly sliced
1 tsp kosher salt (plus more to taste)
1 tsp freshly ground black pepper (plus more to taste)
3 cloves garlic, minced
¾ cup heavy cream (180 mL)
1 cup shredded Parmesan cheese (110 g), plus extra for garnish
2 tbsp fresh parsley, chopped, plus extra for garnish

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

I start by spiralizing the zucchinis into noodles and setting them aside.
In a large skillet, I melt the butter over medium-high heat.
I season the chicken with salt and pepper, then cook it in the skillet for about 5–6 minutes until golden and fully cooked through. I remove it and set it aside.
In the same skillet, I add the garlic and sauté for about 30 seconds until fragrant.
I pour in the heavy cream and bring it to a gentle simmer.
I stir in the Parmesan cheese, whisking until the sauce is smooth and creamy.
I return the chicken to the skillet, then toss in the zucchini noodles, cooking for 2–3 minutes until just tender but not mushy.
I garnish with fresh parsley and extra Parmesan before serving warm.

Servings and Timing

This recipe makes 2–3 servings. It usually takes me about 10 minutes to prepare and 20 minutes to cook, so the total time is around 30 minutes.

Variations

Sometimes I add sautéed mushrooms or spinach for extra vegetables. I also like using grilled shrimp instead of chicken for a seafood version. For more flavor, I sprinkle in red pepper flakes or a pinch of nutmeg into the Alfredo sauce. If I want a richer dish, I use half zucchini noodles and half fettuccine pasta.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm them gently in a skillet over low heat with a splash of cream to keep the sauce smooth. I avoid microwaving too long since zucchini noodles can get watery.

FAQs

Do I need to cook the zucchini noodles before adding them?

No, I add them straight to the skillet at the end and cook just until tender.

Can I use store-bought zucchini noodles?

Yes, pre-spiralized zucchini noodles work perfectly and save time.

How do I keep zucchini noodles from getting watery?

I cook them briefly and avoid overcooking, so they stay firm and don’t release too much water.

Can I make this recipe with regular pasta instead?

Yes, I sometimes mix or swap with fettuccine for a classic Alfredo version.

What kind of chicken works best?

I use boneless, skinless chicken breasts, but chicken thighs also work well for extra juiciness.

Can I make this dairy-free?

Yes, I use coconut cream and a dairy-free Parmesan alternative.

Can I prepare this ahead of time?

I cook the chicken and sauce ahead, but I add the zucchini noodles just before serving to keep them fresh.

Can I use half-and-half instead of heavy cream?

Yes, though the sauce won’t be as thick and rich.

What can I serve with this dish?

I usually pair it with garlic bread or a simple side salad.

Can I freeze zucchini noodle Alfredo?

I don’t recommend freezing because zucchini noodles release water and lose their texture after thawing.

Conclusion

This Zucchini Noodle Chicken Alfredo is one of my favorite ways to enjoy a creamy, indulgent dish while keeping it lighter. I love how the zucchini noodles soak up the rich sauce and pair perfectly with the tender chicken. It’s quick, versatile, and delicious—just the kind of recipe I keep coming back to for a satisfying dinner.