Zucchini Noodle Chicken Alfredo (Printable)

Creamy Alfredo with tender chicken, zucchini noodles, bell peppers, cherry tomatoes, and spinach for a high-protein, low-carb meal.

# What You’ll Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), cut into thin strips

→ Vegetables

02 - 4 medium zucchinis, spiralized into noodles
03 - 1 red bell pepper, thinly sliced
04 - 1 cup cherry tomatoes, halved
05 - 1 cup baby spinach leaves
06 - 1/2 cup frozen peas, thawed

→ Alfredo Sauce

07 - 2 tbsp olive oil
08 - 3 cloves garlic, minced
09 - 1 cup low-sodium chicken broth
10 - 1 cup heavy cream
11 - 1/2 cup grated Parmesan cheese
12 - 1/2 tsp freshly ground black pepper
13 - 1/4 tsp nutmeg (optional)
14 - Salt, to taste

→ Garnish

15 - 2 tbsp fresh parsley, chopped
16 - Additional Parmesan cheese, for serving

# How-To Steps:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken strips, season lightly with salt and pepper, and cook until golden and cooked through, about 5-6 minutes. Remove chicken and set aside.
02 - In the same skillet, add remaining olive oil and sauté garlic for 30 seconds until fragrant. Add bell pepper, cherry tomatoes, and peas. Cook for 3-4 minutes until slightly softened.
03 - Pour in chicken broth and bring to a simmer. Stir in heavy cream, Parmesan, black pepper, and nutmeg. Let simmer for 2-3 minutes, stirring until the sauce thickens.
04 - Add zucchini noodles and spinach to the skillet. Toss gently to coat with the sauce. Cook for 2-3 minutes until zucchini is just tender but still has some bite.
05 - Return cooked chicken to the skillet and toss everything together for 1-2 minutes until heated through. Taste and adjust seasoning with salt and pepper if needed.
06 - Remove from heat and serve immediately, garnished with chopped parsley and extra Parmesan cheese.

# Expert Tips:

01 -
  • 40 grams of protein per serving without any protein powder or weird ingredients
  • The whole family will actually eat their vegetables without complaint
  • Ready in 40 minutes but tastes like it simmered all afternoon
02 -
  • Zucchini noodles release water as they cook, so dont panic if the sauce looks thinner at first
  • Resist the urge to crank up the heat, cream sauces can break and turn grainy if boiled too vigorously
03 -
  • Pat your zucchini noodles dry with paper towels before cooking to prevent watery sauce
  • Room temperature cream incorporates more smoothly than cold cream straight from the fridge

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