Best 3 Zucchini Noodle Chicken Alfredo Recipe By Tasty Recipes

Indulge in a symphony of flavors with our tantalizing Zucchini Noodle Chicken Alfredo recipes curated from Tasty. Embark on a culinary journey where classic Alfredo sauce meets the vibrant freshness of zucchini noodles. Discover a delightful low-carb alternative to traditional pasta that retains the delectable creaminess and cheesy goodness of Alfredo. Dive into a culinary adventure where healthy and indulgent flavors harmoniously blend.

Our collection offers a diverse range of Zucchini Noodle Chicken Alfredo recipes tailored to suit various dietary preferences and culinary skills. From the classic Creamy Zucchini Noodle Chicken Alfredo to the innovative Sun-Dried Tomato Pesto Zucchini Noodle Chicken Alfredo, each recipe promises a unique taste experience. Craving a touch of spice? The Spicy Zucchini Noodle Chicken Alfredo will awaken your taste buds with its zesty kick.

Explore lighter options such as the Zucchini Noodle Chicken Alfredo with Roasted Red Pepper Sauce or the refreshing Zucchini Noodle Chicken Alfredo with Lemon Butter Sauce. Each recipe is meticulously crafted to ensure ease of preparation and stunning presentation. Whether you're a seasoned home cook or a novice in the kitchen, our detailed instructions and helpful tips will guide you effortlessly through the cooking process.

Prepare to be captivated by the tantalizing aroma and vibrant colors of our Zucchini Noodle Chicken Alfredo creations. Impress your family and friends with these delectable dishes that seamlessly blend culinary artistry with the goodness of zucchini noodles. Embark on a culinary adventure where taste, health, and convenience converge.

Here are our top 3 tried and tested recipes!

ZUCCHINI NOODLE CHICKEN ALFREDO RECIPE BY TASTY

Zucchini Noodle Chicken Alfredo Recipe by Tasty image

Here's what you need: zucchinis, butter, boneless, skinless chicken breasts, kosher salt, freshly ground black pepper, garlic, cream, shredded parmesan cheese, fresh parsley

Provided by Gibran Rubio

Categories Dinner

Yield 2 servings

Number Of Ingredients 9

Ingredients

3 zucchinis, ends trimmed
2 tablespoons butter
2 boneless, skinless chicken breasts, thinly sliced
1 teaspoon kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
3 cloves garlic, minced
¾ cup cream
1 cup shredded parmesan cheese, plus more for serving
2 tablespoons fresh parsley, chopped, plus more for serving

Steps:

Using a spiralizer, mandoline, or vegetable peeler, turn the zucchini into thin noodles. Microwave the noodles for 1-2 minutes, then drain any liquid.
Melt the butter in a large pan over medium heat. Add the chicken, salt, pepper, and garlic and cook until the garlic is beginning to brown and chicken is cooked through, about 7 minutes. Remove the chicken from the pan.
Add the cream, Parmesan, and parsley to the pan, stirring until evenly combined. Bring to a boil, then stir until the sauce has reduced by about half, 3-5 minutes. Put the chicken back in the sauce and stir to coat. Remove from the heat and season to taste with salt and pepper.
Bring to a boil, then stir until the sauce has reduced by about half. Remove from heat.
Toss the zucchini noodles in with the chicken mixture and stir until the noodles are coated evenly. Serve with more Parmesan and parsley, if desired.
Enjoy!

Nutrition Facts : Calories 913 calories, Carbohydrate 15 grams, Fat 69 grams, Fiber 4 grams, Protein 70 grams, Sugar 9 grams

CHICKEN ALFREDO

Chicken Alfredo image

Bright broccoli, zucchini and sweet red pepper lend fresh taste to this rich chicken and pasta entree. Cream cheese makes the smooth sauce a snap to stir up. -Jody Stewart, Goldsboro, North Carolina

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 package (8 ounces) cream cheese, cubed
6 tablespoons butter, cubed
1/2 cup milk
1/2 teaspoon garlic powder
Salt and pepper to taste
2 boneless skinless chicken breast halves, cooked and cubed (about 1-1/2 cups)
2 cups frozen chopped broccoli, thawed
2 small zucchini, julienned
1/2 cup julienned sweet red pepper
6 ounces cooked fettuccine

Steps:

In a large skillet over low heat, melt cream cheese and butter; stir until smooth. Add the milk, garlic powder, salt and pepper. Cook and stir for 3 minutes or until thickened. , Add the chicken, broccoli, zucchini and red pepper. Cook over medium heat for 3 minutes. Reduce heat; cover and cook 5 minutes longer or until vegetables are tender. Serve with fettuccine.

Nutrition Facts : Calories 353 calories, Fat 27g fat (16g saturated fat), Cholesterol 102mg cholesterol, Sodium 268mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.

CHICKEN-ZUCCHINI ALFREDO

Chicken-Zucchini Alfredo image

Provided by Ellie Krieger

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Kosher salt
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 zucchini, thinly sliced into half-moons
4 4-ounce thin skinless, boneless chicken breasts
Freshly ground pepper
12 ounces fettuccine (preferably whole wheat)
1 tablespoon all-purpose flour
1 cup cold low-fat milk (1%)
1/2 cup evaporated nonfat milk
3/4 cup freshly grated parmesan cheese
1/4 cup chopped fresh parsley

Steps:

Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 1 clove garlic and cook 30 seconds. Add the zucchini, cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl. Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate. Cook the pasta in the boiling water as the label directs. Drain, reserving 1/2 cup cooking water; return the pasta to the pot. Meanwhile, whisk the flour and low-fat milk in a bowl. Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt, 1 minute. Cut the chicken into strips. Toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water to loosen.

Nutrition Facts : Calories 680, Fat 18 grams, SaturatedFat 5 grams, Cholesterol 85 milligrams, Sodium 820 milligrams, Carbohydrate 79 grams, Fiber 3 grams, Protein 49 grams

Tips:

To make the best zucchini noodles, use a spiralizer to cut them into long, thin strands. You can also use a vegetable peeler to create wide, flat noodles.
If you don't have a spiralizer, you can julienne the zucchini with a knife. To do this, cut the zucchini in half lengthwise and then slice it into thin strips.
To prevent the zucchini noodles from getting watery, cook them for a short time. You can either sauté them in a pan with olive oil or boil them for a few minutes.
The Alfredo sauce is made with a roux, which is a mixture of butter and flour. To make a roux, melt the butter in a saucepan and then whisk in the flour. Cook the roux over medium heat for a few minutes, or until it is golden brown.
To make the sauce creamy, add milk or cream to the roux. You can also add Parmesan cheese to the sauce for extra flavor.
When you are cooking the chicken, be sure to season it with salt, pepper, and garlic powder. You can also add other spices, such as paprika or chili powder, to taste.
To make the dish more colorful, add a variety of vegetables, such as broccoli, carrots, or bell peppers.

Conclusion:

Zucchini noodle chicken Alfredo is a delicious and healthy dish that is perfect for a quick and easy weeknight meal. It is also a great way to get your kids to eat their vegetables. With a few simple tips, you can make the best zucchini noodle chicken Alfredo recipe.