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Protein & Veggie Packed Zucchini Noodle Chicken Alfredo

Protein & Veggie Packed Zucchini Noodle Chicken Alfredo Bliss

Enjoy a light, guilt-free version of classic Alfredo with this Protein & Veggie Packed Zucchini Noodle Chicken Alfredo, packed with flavor and nutrition.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 plates
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Breast or Thighs Lean protein can be substituted with shrimp or turkey.
For the Zucchini Noodles
  • 4 cups Zucchini Noodles (Zoodles) Store-bought options are perfectly fine.
For the Sauce
  • 2 tablespoons Olive Oil or Butter Coconut oil can be substituted for a dairy-free option.
  • 1 clove Fresh Garlic Always opt for fresh for the best taste.
  • 1 cup Heavy Cream Coconut cream works great for a dairy-free version.
  • 1 cup Parmesan Cheese Freshly grated is recommended for the best texture.
  • 2 ounces Cream Cheese Feel free to omit for a lighter sauce.
  • 1/2 cup Chicken Broth Adjust the quantity according to preference.
For Seasoning
  • to taste Salt
  • to taste Black Pepper
  • 1 tablespoon Italian Seasoning A must for that classic Italian touch.
For Additional Nutrition
  • Optional Vegetables (e.g., spinach, mushrooms, cherry tomatoes) Feel free to use any favorite veggies you have on hand.

Equipment

  • Skillet

Method
 

Step-by-Step Instructions
  1. Start by slicing the chicken breast or thighs into bite-sized pieces. Season with salt, black pepper, and Italian seasoning.
  2. Heat 2 tablespoons of olive oil or butter in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook for about 6-7 minutes until golden brown and cooked through. Remove and set aside.
  3. In the same skillet, add one minced garlic clove and sauté for about 30 seconds until fragrant.
  4. Pour in 1 cup of heavy cream and add 2 ounces of cream cheese along with 1/2 cup of chicken broth. Stir continuously over medium heat for about 3-4 minutes until well combined.
  5. As the sauce begins to thicken, add 1 cup of freshly grated Parmesan cheese, stirring until incorporated. Cook for another 2-3 minutes until creamy.
  6. Toss in your choice of optional vegetables and cook for about 2-3 minutes until they soften.
  7. Return the cooked chicken to the skillet and mix everything together thoroughly for another minute.
  8. Add the zucchini noodles to the skillet and cook for 2-3 minutes until just tender.
  9. Remove from heat and serve immediately to maintain the creamy texture.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 11gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 650mgFiber: 3gSugar: 4gVitamin A: 25IUVitamin C: 20mgCalcium: 300mgIron: 2mg

Notes

Pat zucchini noodles dry before cooking to prevent excess moisture. Aim for 2-3 minutes in the sauce to maintain a pleasant crunch. Adjust flavors with salt and pepper as needed.

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