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Protein & Veggie Packed Zucchini Noodle Chicken Alfredo

Protein & Veggie Packed Zucchini Noodle Chicken Alfredo Bliss

This Protein & Veggie Packed Zucchini Noodle Chicken Alfredo dish merges classic Alfredo flavors with wholesome veggies, perfect for a quick, guilt-free dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Chicken Breast/Thighs Lean protein source; can substitute with shrimp or tofu for a variation.
For the Zoodles
  • 4 cups Zucchini Noodles A low-carb alternative to pasta; store-bought zoodles save time and effort.
For the Sauce
  • 2 tbsp Olive Oil/Butter Essential for cooking the chicken and adding rich flavor.
  • 2-3 cloves Garlic Introduces a savory depth to the Alfredo sauce.
  • 1 cup Heavy Cream Base for a creamy sauce; coconut cream works for a dairy-free option.
  • 1 cup Parmesan Cheese Gives the dish that classic Alfredo taste and helps thicken the sauce.
  • 4 oz Cream Cheese Adds extra creaminess if desired.
  • 1/2 cup Chicken Broth Loosens the sauce without compromising flavor.
For Seasoning
  • to taste Salt & Black Pepper Essential for seasoning.
  • 1 tsp Italian Seasoning Infuses the dish with herbal notes for added depth.
For Extra Nutrition
  • Optional Vegetables (Spinach, Mushrooms, Cherry Tomatoes) Customize with your favorites to boost nutrition.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Slice the chicken breasts or thighs into bite-sized pieces, season with salt, black pepper, and Italian seasoning. Set aside.
  2. In a large skillet, heat 2 tablespoons of olive oil or butter over medium-high heat. Add the chicken and cook for 6-8 minutes until golden brown and cooked through.
  3. In the same skillet, add more oil if necessary, and toss in minced garlic. Sauté for about 30 seconds until fragrant.
  4. Pour in heavy cream and cream cheese, stirring continuously until smooth and simmering. Then, add chicken broth to loosen the sauce.
  5. Slowly whisk in Parmesan cheese until melted and sauce thickens, about 2-4 minutes.
  6. If adding optional vegetables, add them now and simmer for 3-4 minutes until tender.
  7. Return the cooked chicken to the skillet and stir to combine with the sauce, heat through on low for 2 minutes.
  8. Add zucchini noodles to the skillet and gently mix to coat them in the sauce. Cook for an additional 2-3 minutes.
  9. Remove from heat and serve immediately, optionally with a side salad or roasted vegetables.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 10gProtein: 30gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Pat zucchini noodles dry before cooking to avoid sogginess. Serve fresh for best texture.

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