This Healthy Zucchini Noodle Chicken Alfredo is a fun twist on a classic dish! Made with fresh zucchini noodles, tender chicken, and a light creamy sauce, it’s both tasty and nutritious.
I love how this dish keeps things light without losing any flavor! It’s a perfect choice for dinner when you want something easy and delicious. Plus, no guilt here! 🍽️
Key Ingredients & Substitutions
Zucchini: These are key to keeping the dish light. If you’re not a fan of zucchini, try using sweet potato noodles or spaghetti squash for a different flavor and texture.
Chicken: I use chicken breasts for their lean protein. However, boneless thighs work well too, adding a bit more flavor. If you’re looking for a vegetarian option, tofu or chickpeas can be great substitutes.
Parmesan Cheese: Freshly grated Parmesan adds a lot of flavor. If you’re dairy-free, nutritional yeast is a fantastic alternative that gives a cheesy taste without the dairy!
Light Cream Cheese or Greek Yogurt: I love using Greek yogurt for extra protein. If you prefer not to use dairy, consider coconut cream or cashew cream as a rich alternative.
How Can I Perfectly Cook Zucchini Noodles Without Making Them Soggy?
Cooking zucchini noodles can be tricky; you want them tender but not mushy. Here’s how to get it just right!
- Use a skillet over medium heat with just a little oil.
- Add the noodles and toss them in the sauce for only 2-3 minutes.
- Don’t overcook! Zucchini cooks fast, so keep an eye on them.
- Consider salt only at the end; it releases moisture that can lead to sogginess.
With these tips, you’ll have delicious zucchini noodles that complement your creamy Alfredo perfectly! Enjoy your meal!
Healthy Zucchini Noodle Chicken Alfredo
Ingredients You’ll Need:
For the Dish:
- 3 medium zucchinis, spiralized into noodles
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 2 cloves garlic, minced
For the Sauce:
- 1 cup low-fat milk (or unsweetened almond milk)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons light cream cheese or Greek yogurt
- 1 tablespoon whole wheat flour (optional, for thickening)
- 1/4 teaspoon nutmeg (optional)
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This delicious dinner takes about 30 minutes to prepare and cook. You’ll spend a few moments seasoning and cooking the chicken, making the creamy sauce, and tossing in those lovely zucchini noodles. It’s a quick and healthy meal! 🍽️
Step-by-Step Instructions:
1. Cook the Chicken:
Season the chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 6-7 minutes per side, or until they are no longer pink inside. Once cooked, remove them from the skillet and let them rest for a few minutes before slicing into strips.
2. Make the Garlic Base:
In the same skillet, add the minced garlic and sauté it for about 30 seconds until it’s fragrant. This step adds a lovely flavor to the dish!
3. Prepare the Sauce:
Lower the heat a bit and stir in the light cream cheese or Greek yogurt until it melts and becomes smooth. Gradually add the milk while stirring continuously. If you prefer a thicker sauce, sprinkle the whole wheat flour in while stirring to prevent lumps from forming.
4. Create the Creamy Goodness:
Next, stir in the grated Parmesan cheese and nutmeg, allowing it to cook for a few minutes until the sauce thickens up nicely.
5. Incorporate the Zucchini Noodles:
Add the spiralized zucchini noodles to the skillet and toss gently in the creamy sauce. Let them cook for just 2-3 minutes until tender but not soggy. Remember, zucchini cooks quickly!
6. Combine Everything:
Return the sliced chicken to the skillet and toss everything together until nicely warmed through.
7. Serve and Enjoy:
Serve your Healthy Zucchini Noodle Chicken Alfredo immediately, garnished with fresh chopped parsley for a pop of color and flavor!
Enjoy your light and healthy take on Chicken Alfredo! It’s a delicious way to indulge without the extra calories. Happy cooking! 😊
Can I Substitute the Chicken with Another Protein?
Absolutely! Feel free to swap the chicken for shrimp, tofu, or even chickpeas for a vegetarian option. Just adjust cooking times accordingly to ensure everything is cooked through or heated properly!
What Should I Do If I Don’t Have a Spiralizer?
No problem! You can use a vegetable peeler to create wide “noodles” or simply slice the zucchini into thin strips. They won’t be as curly, but they will still taste delicious!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2-3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or water to loosen the sauce, if necessary.
Can I Make the Sauce Vegan?
Yes! To make this dish vegan, substitute dairy milk with a plant-based milk, use nutritional yeast in place of Parmesan cheese, and swap light cream cheese with cashew cream or coconut cream. Your dish will still be creamy and delicious!
