If you’re looking for a guilt-free twist on a classic comfort dish, this Zoodle Alfredo with Grilled Chicken is about to become your new go-to! Perfect for busy weeknights or cozy dinners, it combines tender zucchini noodles (zoodles) with a creamy, dreamy Alfredo sauce and juicy grilled chicken. Even better? It’s ready in under 30 minutes and packed with flavor that’ll make everyone forget it’s low-carb. Let’s get cooking!
Why You Will Love This Recipe
This recipe strikes the perfect balance between rich and refreshing. The zoodles keep things light, while the Alfredo sauce adds just the right amount of indulgence. Plus, the grilled chicken brings a smoky, savory kick that ties everything together. Whether you’re cooking for picky eaters, trying to eat healthier, or just craving something delicious, this dish checks all the boxes!
Ingredients
- 4 medium zucchini (spiralized into noodles)
- 2 boneless, skinless chicken breasts
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese (plus extra for garnish)
- 3 garlic cloves (minced)
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and black pepper (to taste)
- Fresh parsley (chopped, for garnish)
- Red pepper flakes (optional, for heat)
Ingredient Prep Guide
Zucchini: Choose firm, medium-sized zucchini. Wash and dry thoroughly before spiralizing. If you don’t have a spiralizer, use a julienne peeler or buy pre-spiralized zoodles. Pat them dry with a paper towel to prevent a watery sauce.
Chicken: Trim any excess fat and pound the breasts to an even thickness (about 1/2 inch) for even cooking. Season generously with salt, pepper, and Italian seasoning 10 minutes before grilling.
Garlic: Mince finely to distribute flavor evenly. Pre-minced jarred garlic works in a pinch, but fresh tastes best!
Parmesan: Grate it yourself for the creamiest texture—pre-shredded cheese can make the sauce grainy.
Equipment & Tools
- Spiralizer or julienne peeler
- Grill pan or skillet
- Large saucepan
- Tongs
- Wooden spoon or whisk
- Colander (for draining zoodles)
Step-by-Step Instructions
Step 1: Prep the zoodles. Spiralize the zucchini, then lay the noodles on a clean kitchen towel and sprinkle lightly with salt. Let them sit for 10 minutes to draw out moisture while you cook the chicken. Blot dry before using.
Step 2: Cook the chicken. Heat olive oil in a grill pan over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side, until internal temperature reaches 165°F. Transfer to a plate, cover with foil, and rest for 5 minutes before slicing.
Step 3: Make the Alfredo sauce. In a saucepan, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant. Pour in the heavy cream, stir in Parmesan, and whisk until smooth. Simmer for 3-4 minutes until slightly thickened. Season with salt, pepper, and a pinch of red pepper flakes if using.
Step 4: Combine zoodles and sauce. Add the dried zoodles to the saucepan. Toss gently for 1-2 minutes until heated through but still al dente. Overcooking will make them mushy!
Step 5: Plate and serve. Divide the zoodle Alfredo between bowls, top with sliced chicken, and garnish with parsley, extra Parmesan, and a drizzle of olive oil.
Key Details
Total Time: 30 mins (Prep: 15 mins | Cook: 15 mins)
🍽️ Servings: 2-3 people
⚙️ Equipment: Spiralizer, grill pan, saucepan
Serving Suggestions
Pair this dish with a crisp Caesar salad or roasted cherry tomatoes for a pop of color. For a heartier meal, add garlic bread (or low-carb cauliflower breadsticks). It’s perfect for date nights, meal prep, or impressing guests with its restaurant-quality look!
Pro Tips
Avoid Watery Zoodles: Salting and drying the zoodles is key! Skipping this step can turn your Alfredo into a soup. If your sauce still looks thin, toss the zoodles in a hot, dry pan for 1 minute to evaporate excess moisture before adding the sauce.
Creamier Sauce: Swap heavy cream for half-and-half mixed with a teaspoon of flour for a lighter (but still rich) version. Always grate your Parmesan fresh—it melts smoother!
Boost Flavor: Add a squeeze of lemon juice or zest to the sauce for brightness. For extra depth, stir in a spoonful of cream cheese or a dash of nutmeg.
Storage and Reheating Instructions
Store leftovers in an airtight container for up to 3 days. To reheat, warm zoodles and sauce in a skillet over low heat, adding a splash of cream to revive the sauce. Microwaving can make the zucchini soggy. Cooked chicken can be frozen for up to 2 months.
Troubleshooting
Sauce Too Thick: Thin it with a tablespoon of pasta water (or regular water) until desired consistency is reached.
Bland Flavor: Adjust seasoning with salt, pepper, or a pinch of garlic powder. Fresh herbs like basil or thyme add a flavor boost!
Rubbery Chicken: Overcooking is the culprit! Use a meat thermometer and let the chicken rest to keep it juicy.
Frequently Asked Questions
Can I use store-bought zoodles?
Absolutely! Just make sure to drain and pat them dry thoroughly—they often have more moisture than homemade.
Is there a dairy-free alternative?
Swap heavy cream for coconut cream and use nutritional yeast instead of Parmesan. The sauce will be thinner, so simmer it longer.
Can I add vegetables to the dish?
Sure! Sautéed spinach, mushrooms, or sun-dried tomatoes work well. Just cook them before mixing with the zoodles.
Zoodle Alfredo with Grilled Chicken
Ingredients
- 4 medium zucchini spiralized into noodles
- 2 boneless skinless chicken breasts
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese plus extra for garnish
- 3 garlic cloves minced
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- Fresh parsley chopped, for garnish
- Red pepper flakes optional, for heat
Instructions
- Prep the zoodles. Spiralize the zucchini, then lay the noodles on a clean kitchen towel and sprinkle lightly with salt. Let them sit for 10 minutes to draw out moisture while you cook the chicken. Blot dry before using.
- Cook the chicken. Heat olive oil in a grill pan over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side, until internal temperature reaches 165°F. Transfer to a plate, cover with foil, and rest for 5 minutes before slicing.
- Make the Alfredo sauce. In a saucepan, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant. Pour in the heavy cream, stir in Parmesan, and whisk until smooth. Simmer for 3-4 minutes until slightly thickened. Season with salt, pepper, and a pinch of red pepper flakes if using.
- Combine zoodles and sauce. Add the dried zoodles to the saucepan. Toss gently for 1-2 minutes until heated through but still al dente. Overcooking will make them mushy!
- Plate and serve. Divide the zoodle Alfredo between bowls, top with sliced chicken, and garnish with parsley, extra Parmesan, and a drizzle of olive oil.