Chicken Alfredo with Zucchini Noodles

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This lightened-up chicken Alfredo served with zucchini noodles is the perfect recipe for when you’re craving a comforting, cozy dish but don’t want to feel weighed down. This creamy and garlicky zucchini noodle with chicken will hit the spot every single time and leave you feeling satisfied. Plus, all you need are a few simple ingredients and under 30 minutes to whip up. Try my cauliflower crust pizza recipe and zucchini pizza bites recipe for another low-carb friendly recipe.

Key Ingredients You Need

Ingredients needed to make chicken alfredo with zucchini noodles.

Chicken breasts — I use boneless, skinless chicken breasts. If you choose to use another cut, make sure to adjust the cooking time.
Zucchini — You can use any zucchini from pale green, striped, yellow, or orange zucchinis for this recipe. I recommend using smaller zucchinis as they’re less watery than large ones.
Sour cream — I suggest using full-fat sour cream for the best flavor as it adds richness and creaminess.

How to Make Chicken Alfredo with Zucchini Noodles

Set of two photos showing chicken cut and zucchini spiralized.

Step 1: Cut the chicken breasts into strips and season with salt, pepper, paprika, and garlic powder.

Step 2: Spiralize the zucchini to make noodles.

Set of two photos showing chicken seared in a skillet then garlic cooked.

Step 3: In a large skillet over medium heat, add 1 tablespoon of olive oil. Once shimmering, add the chicken and cook for about 3 to 5 minutes on both sides, until cooked through and the internal temperature has reached 165 F. Set aside to rest.

Step 4: In the same pan, saute the garlic until fragrant.

Set of two photos showing zucchini added to the skillet and cooked.

Step 5: Add the zucchini noodles and continue to cook until the noodles have just become al dente (still a little crunchy).

Step 6: Add the sour cream and stir until well combined. Plate the chicken over the zucchini noodles and garnish with the grated parmesan, chili flakes, and fresh chopped parsley

Close up of two pieces of chicken over a bed of zucchini noodles.

Tips For This Recipe

If you do not have a spiralizer, you can buy pre-cut zucchini noodles in most grocery stores. You can also use a knife and cut thin strips.
When cooking the chicken in the skillet, make sure you do not overcrowd the pan, as it’ll lead to the chicken steaming instead of searing.
Pan the zucchini noodles dry with a paper towel before adding them to the pan to avoid introducing additional moisture.
For more flavor, you can add more parmesan cheese to make the sauce thicker and more flavorful.
As you do not peel the zucchinis, make sure to wash the zucchini and pat them dry before spiralizing them.

A forkful of zucchini noodles lifted from a plate of chicken Alfredo.

Frequently Asked Questions

Can I make this ahead of time?

You can make zucchini noodles ahead of time to speed up your prep time for the recipe. You can spiralize the zucchini in bulk and then store them in a paper towel-lined airtight container in the fridge for 2 to 3 days. You can also sear the chicken in advance and keep it in the refrigerator as well.

Is this low carb?

This chicken Alfredo and noodles recipe is considered a low-carb recipe as we swap out traditional noodles for zucchini noodles. If you’re not a huge fan of zucchini noodles, you can swap them for another vegetable noodle.

Can I use frozen zucchini noodles?

If you can only find a package of frozen zucchini noodles, feel free to use that instead of fresh zucchini. You can add the frozen noodles directly into the pan. They won’t be as firm as fresh noodles, but they’re quite convenient.

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