This Healthy Zucchini Noodle Chicken Alfredo is a light and creamy dish that swaps pasta for tasty zucchini noodles. It’s full of flavor, yet easy to make!
If you’re like me, you might just enjoy the noodles more than the chicken. Plus, it’s a great way to sneak in more veggies without sacrificing taste. Yum!
Making this is a breeze! I like to whip it up when I want something quick and nutritious. Zucchini noodles are quick to cook, and the Alfredo sauce is so creamy and satisfying!
Key Ingredients & Substitutions
Zucchini: The star of this dish! Using fresh zucchini adds great texture and keeps it light. If you’re out of zucchini, spaghetti squash works as a lovely alternative.
Chicken: Boneless, skinless chicken breasts are ideal. For quicker prep, rotisserie chicken or even grilled chicken strips are fantastic substitutes.
Milk: I typically use low-fat milk for creaminess, but unsweetened almond milk or coconut milk can be good options for a dairy-free version.
Parmesan Cheese: Grated Parmesan adds a wonderful flavor. You can replace it with nutritional yeast for a vegan option or Pecorino Romano if you like a sharper taste.
Cream Cheese: Light cream cheese makes the sauce creamy without too many calories. You can swap it out for Greek yogurt for added protein or use a vegan cream cheese for a dairy-free version.
How Do I Prevent the Zucchini Noodles from Getting Soggy?
The key to perfect zucchini noodles is to avoid overcooking them. Here are some robust tips:
- Quickly sauté the noodles for only 2-3 minutes—just until they’re tender but still firm.
- Don’t salt the zucchini too early, as it can draw out excess moisture.
- When making the sauce, wait until right before adding the noodles to avoid prolonged cooking.
- Keep the heat moderate, this way the noodles cook gently without releasing too much water.
Following these steps will ensure your zucchini noodles stay perfectly al dente and don’t lose that enjoyable bite! Happy cooking!
Healthy Zucchini Noodle Chicken Alfredo
Ingredients You’ll Need:
For the Dish:
- 3 medium zucchinis, spiralized into noodles
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup low-fat milk (or unsweetened almond milk)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons cream cheese (light)
- 1/4 teaspoon nutmeg (optional)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe will take about 30 minutes in total. You’ll need around 10 minutes for prep and about 20 minutes for cooking. It’s a quick and healthy meal that you can whip up on a busy weeknight!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by seasoning the chicken breasts generously with salt and pepper on both sides to enhance the flavor. Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for about 5-7 minutes on each side, or until they are cooked through and beautifully golden. Remove the chicken from the skillet and let it rest while you prepare the sauce.
2. Make the Garlic and Sauce:
In the same skillet, add the minced garlic. Sauté for about 1 minute until it becomes fragrant—be careful not to burn the garlic! Next, reduce the heat to low and pour in the low-fat milk. Add the cream cheese and grated Parmesan cheese, stirring continuously until melted and the sauce thickens slightly, which should take around 3-5 minutes. If you’re using nutmeg, sprinkle it in now and season your sauce with salt and pepper to taste.
3. Cook the Zucchini Noodles:
While the sauce is simmering away, take the cooked chicken and slice it into thin strips or bite-sized pieces. Now add the spiralized zucchini noodles to the skillet with the Alfredo sauce. Toss gently to coat the noodles with the sauce. Cook for about 2-3 minutes just until the zucchini noodles are tender yet still maintain a slight crispness. Be careful not to overcook them!
4. Combine and Serve:
Return the sliced chicken back to the skillet and give everything a gentle toss to combine and warm through. Serve your delicious Healthy Zucchini Noodle Chicken Alfredo immediately, garnished with freshly chopped parsley and a sprinkle of extra Parmesan if you like. Enjoy your healthy, creamy meal!
FAQ for Healthy Zucchini Noodle Chicken Alfredo
Can I Use Other Vegetables Instead of Zucchini?
Absolutely! You can substitute zucchini with other spiralized vegetables like carrots or sweet potatoes. Just keep in mind that cooking times may vary slightly, so adjust accordingly to ensure they remain tender yet crisp!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove or in the microwave, adding a splash of milk if the sauce thickens too much.
Can I Make This Recipe Dairy-Free?
Yes, you can make it dairy-free by using unsweetened almond milk, dairy-free cream cheese, and nutritional yeast instead of Parmesan cheese for a cheesy flavor.
What Can I Serve with This Dish?
This dish pairs well with a simple side salad or some roasted vegetables for a complete meal. You can also serve it with whole-grain bread or a light soup for added variety!
