Chicken Alfredo with Zucchini Noodles (Printable)

A light, creamy twist on classic Alfredo with fresh zucchini noodles, tender chicken, and silky parmesan sauce ready in 40 minutes.

# Ingredient List:

→ Chicken

01 - 2 boneless, skinless chicken breasts (about 1 pound), sliced into strips
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Zucchini Noodles

05 - 4 medium zucchinis (about 1.75 pounds), spiralized
06 - 1/2 teaspoon salt

→ Alfredo Sauce

07 - 2 tablespoons unsalted butter
08 - 3 cloves garlic, minced
09 - 1 cup heavy cream
10 - 1/2 cup freshly grated Parmesan cheese
11 - 1/4 teaspoon ground nutmeg
12 - Salt and pepper, to taste

→ Garnish

13 - Freshly chopped parsley
14 - Extra Parmesan cheese, for serving

# Steps:

01 - Pat chicken strips dry with paper towels and season evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
02 - Heat olive oil in a large skillet over medium heat. Add seasoned chicken strips and sauté for 6–7 minutes, turning occasionally until golden brown and cooked through. Transfer to a plate and cover to keep warm.
03 - In the same skillet, reduce heat to medium-low and melt butter. Add minced garlic and sauté for 1 minute until fragrant but not browned.
04 - Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and nutmeg, whisking constantly until smooth and cheese is melted. Season with salt and pepper to taste. Simmer for 2–3 minutes until sauce thickens slightly.
05 - Add spiralized zucchini noodles and 1/2 teaspoon salt to the sauce. Toss gently with tongs for 2–3 minutes until noodles are tender-crisp but not mushy.
06 - Return cooked chicken to the skillet and toss to coat evenly in the Alfredo sauce. Divide among 4 plates. Garnish with freshly chopped parsley and additional Parmesan cheese. Serve immediately while hot.

# Expert Advice:

01 -
  • The creamiest Alfredo sauce that comes together in minutes, no roux needed
  • Zucchini noodles stay perfectly crisp tender instead of turning into mush
  • Ready in under 40 minutes but tastes like a weekend project
02 -
  • Salt the zucchini noodles and let them sit for 10 minutes before cooking if you want to prevent watery sauce
  • The sauce thickens quickly off the heat, so remove it from the flame while it still looks slightly thinner than you want
  • Grate your Parmesan from a wedge using the finest holes on your box grater for the smoothest sauce possible
03 -
  • Room temperature cream incorporates more smoothly than cold cream straight from the fridge
  • Use a microplane to grate the garlic for instant melting into the butter without any harsh bits

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