Description
Chicken Alfredo with Zucchini Noodles is a light, creamy, and healthy twist on the classic. With spiralized zucchini in place of pasta and a tangy sour cream sauce, this low-carb dish is both satisfying and nutritious—perfect for weeknight dinners or elegant gatherings.
Ingredients
Scale
- 1 lb chicken breasts, boneless and skinless
- Salt and pepper, to taste
- 1 tsp paprika
- ½ tsp garlic powder
- 2 tbsp olive oil, divided
- 2 cloves garlic, minced
- 1 lb zucchini, spiralized into noodles
- ⅓ cup sour cream
- Optional garnishes: Grated Parmesan, chili flakes, fresh chopped parsley
Instructions
- Prepare the Chicken: Cut chicken breasts into strips. Season with salt, pepper, paprika, and garlic powder.
- Cook the Chicken: In a large skillet, heat 1 tbsp olive oil over medium heat. Cook chicken for 3–5 minutes per side, until cooked through. Remove and set aside.
- Sauté Garlic and Zoodles: Add 1 tbsp olive oil to the same skillet. Sauté minced garlic for 30 seconds, then add zucchini noodles. Cook for 2–3 minutes until slightly tender but still crisp.
- Make the Sauce: Add sour cream to the skillet and mix until zoodles are evenly coated in the creamy sauce.
- Assemble the Dish: Slice cooked chicken and place on top of the zucchini noodles. Garnish with Parmesan, chili flakes, and parsley.
Notes
- Do not overcook zucchini noodles to prevent them from turning watery.
- You can substitute sour cream with Greek yogurt for a tangier, lighter option.
- Add extra veggies like spinach or mushrooms to boost nutrition.
- This dish can be prepped ahead and stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 280
- Sugar: 4g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 70mg