This Chicken Zucchini Noodle Alfredo is a delicious low-carb option to traditional pasta. Keto Friendly with the use of heavy cream or use my quinoa cream recipe for a lower fat alternative.
  • Prep Time : 20 mins
  • Cook Time : 45 mins
  • Total Time : 1 hr 5 mins
Ingredients
  • 3 small zucchini cut lengthwise with a vegetable peeler or spiraled
  • 1/2 teaspoon sea salt
  • 1 tablespoon avocado oil
  • 16 ounces boneless skinless chicken breasts or thighs
  • 1 teaspoon Italian Seasoning
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup unsalted grass-fed butter
  • 3/4 cup quinoa cream or organic heavy cream
  • 1 teaspoon minced garlic
  • 6 ounces Parmesan cheese
  • 1/4 cup fresh chopped parsley

Instructions

  1. Place sliced zucchini in a colander and place the colander over a bowl. Sprinkle with salt and allow to sit for at least 30 minutes.

  2. Meanwhile, heat avocado oil to medium-high heat in a large skillet.

  3. Place chicken on a plate and sprinkle on both sides with Italian seasoning, sea salt, and cayenne pepper. Add chicken to skillet, and cook over medium-high heat until cooked through, about 8 to 10 minutes per side. Remove from skillet.
  4. Allow to cool and then chop.
  5. Reduce heat to medium and add butter to the skillet and when it is melted scrape up the browned bits.

  6. Add heavy cream and bring to a boil, whisking constantly. Reduce heat to medium-low.

  7. Add garlic and Parmesan and cook until the Parmesan is melted.

  8. Stir in chopped chicken, zucchini noodles, and parsley and cook for 2 more minutes, until warmed through.

Recipe Notes

VARIATIONS FOR ZUCCHINI NODDLE ALFREDO

  • Instead of an Alfredo Sauce, toss the chicken and Zucchini Noodles with prepared pesto for a quick and easy meal.
  • Instead of salting and warming the noodles, you can bake them. Spread on a baking sheet and bake for 15 minutes in a 250-degree oven.

TIPS FOR MAKING CHICKEN ALFREDO WITH ZUCCHINI NOODLES

  • Don’t skip salting the Zucchini Noodles – this helps to keep them crunchy when cooking. You may salt them up to a day ahead of time if you like.
  • A reader suggested drying the zucchini noodles in a salad spinner. I tried it, and it works like a charm!
  • If you don’t have a spiralizer or are short on time, you can often find zucchini noodles in the produce section. Alternatively, you can also find them in the freezer section.
  • I don’t find that leftovers of this dish reheat well as the zucchini noodles get limp. I would saute the zucchini separately if you think you will have leftovers.

Nutrition Facts

Chicken Zucchini Noodle Alfredo
Amount Per Serving
Calories 407 Calories from Fat 270
% Daily Value*
Total Fat 30g 46 %
Saturated Fat 17g 85%
Cholesterol 128mg 43%
Sodium 1017mg 42%
Potassium 597mg 17%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Sugars 2g
Protein 28g 56%
Vitamin A 27.2%
Vitamin C 26.8%
Calcium 38.5%
Iron 6.4%
* Percent Daily Values are based on a 2000 calorie diet.