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Chicken Alfredo with Zucchini Noodles Recipe

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4.1 from 62 reviews

  • Author: Ezabella
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Diet: Low Carb

Description

This Chicken Alfredo with Zucchini Noodles is a healthy, low-carb twist on a classic Italian favorite. It features tender, seasoned chicken breasts cooked to perfection and served over fresh zucchini noodles tossed in a creamy sour cream Alfredo sauce. Ready in just 25 minutes, this meal is perfect for a quick, nutritious dinner the whole family will love.

Ingredients

Chicken

  • 1 lbs boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1 tsp paprika
  • ½ tsp garlic powder
  • 2 tbsp olive oil, divided

Sauce and Noodles

  • 2 cloves garlic, minced
  • 1 lb zucchini, spiralized into noodles
  • ⅓ cup sour cream

Optional Garnishes

  • Grated parmesan
  • Chili flakes
  • Fresh chopped parsley

Instructions

  1. Prepare and Season Chicken: Cut the chicken breasts into strips and season them thoroughly with salt, pepper, paprika, and garlic powder to enhance flavor.
  2. Cook Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat until shimmering. Add the chicken strips and cook for 3 to 5 minutes on each side until fully cooked and the internal temperature reaches 165°F. Remove from skillet and set aside to rest.
  3. Sauté Garlic and Zucchini Noodles: In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the minced garlic until fragrant, about 30 seconds. Add the spiralized zucchini noodles and cook for a few minutes until they are al dente, ensuring they remain slightly crunchy and the pan does not get too watery.
  4. Add Sauce: Stir in the sour cream with the zucchini noodles until well incorporated and creamy.
  5. Plate and Garnish: Serve the cooked chicken strips over the creamy zucchini noodles. Garnish with grated parmesan, chili flakes, and fresh chopped parsley to taste.

Notes

  • Do not overcook zucchini noodles as they can release excess water and become mushy.
  • Use a meat thermometer to ensure chicken is cooked safely to 165°F.
  • For a dairy-free option, substitute sour cream with coconut cream or cashew cream.
  • Adding chili flakes gives a nice spicy kick but can be omitted for a milder dish.
  • Leftover chicken and noodles can be refrigerated and enjoyed within 2 days.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American, Italian

Find it online: https://kitchenloving.com/chicken-alfredo-with-zucchini-noodles-recipe/