This Healthy Zucchini Noodle Chicken Alfredo is a light twist on a classic favorite! It’s made with tender chicken, fresh zucchini noodles, and a creamy sauce that’s guilt-free.
Who knew you could enjoy Alfredo without the pasta? I love how the zucchini makes it feel fresh and fun. Plus, I like to sprinkle some cheese on top for a little extra yum! 🧀
Key Ingredients & Substitutions
Zucchini: This is the star of the show! Spiralized zucchini adds a fresh crunch. If zucchini isn’t available, you could try yellow squash or even carrots for a different twist.
Chicken: Boneless, skinless chicken breasts keep it lean. For a quicker option, rotisserie chicken works well too, just shred it and add it in when making the sauce.
Milk: Low-fat milk keeps the sauce creamy without too many calories. Unsweetened almond milk is a great dairy-free alternative, but avoid sweetened versions to keep flavors balanced.
Parmesan cheese: I love the flavor of fresh grated Parmesan. If you’re looking for a lower-fat option, you can substitute it with nutritional yeast for a cheesy taste without the dairy.
How Do You Get the Perfect Texture for Zucchini Noodles?
Sautéing zucchini noodles just right is essential to avoid mushy noodles. Here’s how to do it:
- Use medium heat and add your noodles in batches if necessary to avoid overcrowding.
- Cook them for about 2-3 minutes until they are tender but still have a bite (al dente).
- Consider tossing them with a bit of salt to draw out moisture before cooking, which can help crisp them up a bit.
Healthy Zucchini Noodle Chicken Alfredo
Ingredients You’ll Need:
For the Dish:
- 4 medium zucchinis, spiralized into noodles
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cut into thin strips
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 1 cup low-fat milk (or unsweetened almond milk)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons cream cheese (optional, for creamier sauce)
- 1 tablespoon all-purpose flour (or corn starch for gluten-free)
- 1/2 teaspoon Italian seasoning
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 30 minutes to prepare and cook. It’s a quick and easy meal, perfect for busy weeknights!
Step-by-Step Instructions:
1. Cook the Chicken:
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season your chicken strips with salt and pepper. Add them to the skillet, cooking for about 5-7 minutes until they are browned and cooked through. Once done, remove them from the skillet and keep them aside.
2. Prepare the Sauce:
In the same skillet, pour in the other tablespoon of olive oil and add the minced garlic. Sauté for about 30 seconds or until the garlic is fragrant. Then, sprinkle the flour over the garlic, stirring to combine. Cook for about 1 minute to take away the raw flour taste.
3. Create a Creamy Base:
Gradually whisk in the low-fat milk while stirring constantly to avoid lumps. Keep cooking the mixture for 3-5 minutes, or until the sauce starts to thicken nicely.
4. Add Flavor:
Now, stir in the grated Parmesan cheese, optional cream cheese, and Italian seasoning. Blend everything together until the sauce is creamy and smooth.
5. Combine Chicken and Sauce:
Add the cooked chicken back to the skillet, mixing well to coat it with the delicious sauce.
6. Sauté the Zucchini Noodles:
In a separate pan or the same skillet, sauté the spiralized zucchini noodles for about 2-3 minutes. The goal is to get them just tender but still firm—overcooking can lead to mushy noodles!
7. Mix It All Together:
Combine the zucchini noodles with the chicken Alfredo sauce in the skillet. Gently toss everything to coat the noodles evenly.
8. Garnish and Serve:
Top your dish with chopped fresh parsley and a sprinkle of additional Parmesan cheese if you’d like. Serve immediately and enjoy this healthy twist on chicken Alfredo!
FAQ
Can I Make This Recipe Vegetarian?
Absolutely! You can substitute the chicken with chickpeas or tofu for protein. Just sauté them in the skillet until they’re heated through and follow the rest of the recipe as is.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of milk if needed to freshen up the sauce.
Can I Use Regular Pasta Instead of Zucchini Noodles?
Yes, if you prefer traditional pasta, cook it according to package instructions and mix it with the Alfredo sauce instead of zucchini noodles. Just be sure to adjust portion sizes as needed!
Can I Make This Ahead of Time?
While the zucchini noodles are best served fresh, you can prepare the sauce and cook the chicken ahead of time. Store them separately in the refrigerator and combine them just before serving.
