Creamy Chicken and Zoodle Alfredo Recipe

Craving a dish that combines the comforting flavors of Alfredo with the freshness of zoodles? Look no further than this Chicken and Zoodle Alfredo Recipe! This delightful chicken recipe brings together tender chicken and spiralized zucchini in a rich, creamy sauce that will leave you satisfied without the heaviness of traditional pasta.

This recipe is perfect for a quick weeknight dinner or a special occasion. Imagine twirling zoodles around your fork, enveloped in a luscious Alfredo sauce that complements the chicken beautifully. You’ll find that this dish is not just another chicken recipe; it’s a deliciously light yet indulgent meal that everyone will love.

The Best Chicken and Zoodle Alfredo Recipe

This creamy Chicken and Zoodle Alfredo is an enticing blend of savory chicken, fresh zucchini noodles, and a rich Alfredo sauce. The combination results in a dish that’s satisfying yet light, with a subtly sweet and creamy taste that pleases the palate.

Ingredients

2 medium zucchinis, spiralized into noodles
2 boneless, skinless chicken breasts, diced
1 tablespoon olive oil
3 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
Sauté the Garlic: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
Make the Alfredo Sauce: Pour in the heavy cream and bring it to a simmer. Stir in the grated Parmesan cheese until melted and the sauce thickens. Taste and adjust seasoning if necessary.
Add the Zoodles: Add the spiralized zucchini to the skillet, tossing to coat in the sauce. Cook for about 2-3 minutes until the zoodles are just tender.
Combine: Return the cooked chicken to the skillet, mixing everything together until well combined. Serve hot, garnished with fresh parsley.