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Zucchini Noodle Chicken Alfredo

Zucchini Noodle Chicken Alfredo

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Indulge in a healthier twist on classic comfort food with this creamy Zucchini Noodle Chicken Alfredo. This recipe transforms traditional pasta into low-carb zucchini noodles, delivering all the satisfaction of Alfredo without the heavy carbs. With tender chicken and a rich, dairy-free sauce, this dish is perfect for busy weeknights or family gatherings. Enjoy the delightful combination of flavors while staying mindful of your health!

Ingredients

Scale
  • 500g boneless, skinless chicken breasts
  • 4 medium zucchinis
  • 2 tablespoons olive oil
  • 1 cup unsweetened almond milk
  • 3 tablespoons nutritional yeast
  • 2 tablespoons cornstarch
  • 3 cloves garlic, minced
  • Salt and black pepper to taste
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Season chicken breasts with salt, black pepper, and garlic powder. Heat olive oil in a large skillet over medium heat.
  2. Cook the chicken for 6-7 minutes on each side until fully cooked. Remove from skillet and let rest before slicing.
  3. Spiralize the zucchinis into noodles and set aside.
  4. In the same skillet, sauté minced garlic for about a minute. Add almond milk, nutritional yeast, cornstarch, onion powder, Italian seasoning, salt, and pepper. Cook until thickened (3-5 minutes).
  5. Toss zucchini noodles in the sauce until evenly coated. Add sliced chicken on top and heat for an additional 2-3 minutes.
  6. Serve garnished with fresh parsley.

Nutrition