Do I need a spiralizer for zucchini noodle chicken alfredo?

No. A peeler, mandoline, or a sharp knife still gives you ribbons or thin strips. The sauce clings either way.

How do I keep zucchini noodle chicken alfredo from turning watery?

Salt and blot the zoodles first. Add them at the end. Cook only a minute or two, then plate and serve immediately.

Can I replace chicken with rotisserie meat?

Yes. Slice it and warm it in the sauce for a minute before adding zoodles. That approach saves time and keeps texture.

Can I make a dairy-free zucchini noodle chicken alfredo?

Yes. Use coconut cream and nutritional yeast. Keep heat gentle, and add lemon to balance richness.

What if my sauce splits?

Lower the heat, whisk in a splash of warm milk, and keep whisking until smooth. Stir steadily and avoid boiling after dairy goes in.

Zucchini Noodle Chicken Alfredo (Fast, Creamy & Lighter)

Name: Zucchini Noodle Chicken Alfredo (Fast, Creamy & Lighter)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken, sliced into thin strips; 3 medium zucchini, spiralized; 2 tbsp olive oil or butter, divided; 3 cloves garlic, minced; 1 cup half-and-half (or ¾ cup milk + ¼ cup cream); 2 oz cream cheese (optional, for body); ¾ cup freshly grated Parmesan cheese, plus more to finish; ½ lemon (juice and zest); Sea salt and black pepper, to taste

Description

A lightened-up take on classic Alfredo, this Zucchini Noodle Chicken Alfredo blends juicy seared chicken, tender zoodles, and a silky Parmesan cream sauce all in one pan. It’s fast, comforting, and surprisingly fresh ready in 20 minutes.

Ingredients

Scale

1 lb boneless, skinless chicken, sliced into thin strips
3 medium zucchini, spiralized
2 tbsp olive oil or butter, divided
3 cloves garlic, minced
1 cup half-and-half (or ¾ cup milk + ¼ cup cream)
2 oz cream cheese (optional, for body)
¾ cup freshly grated Parmesan cheese, plus more to finish
½ lemon (juice and zest)
Sea salt and black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Spiralize zucchini and lay on paper towels. Sprinkle lightly with salt and rest for 5–10 minutes, then blot dry.
In a large skillet over medium heat, heat 1 tbsp oil. Season chicken with salt and pepper. Sear until golden and cooked through. Remove to a plate.
Lower heat and melt remaining butter or oil. Add garlic and stir for 30 seconds.
Whisk in half-and-half and bring to a gentle simmer. Stir in cream cheese until melted.
Sprinkle in Parmesan and whisk until smooth and slightly thickened. Season with salt and pepper.
Return chicken and any juices to the pan.
Add zucchini noodles and toss gently for 1–3 minutes until just warmed and coated. Do not overcook.
Turn off heat and stir in lemon juice and zest. Serve immediately topped with extra Parmesan and cracked pepper.

Notes

For dairy-free: use coconut cream and nutritional yeast. Don’t skip the lemon—it balances richness. Avoid overcooking zoodles to keep them tender-crisp and prevent watery sauce. Freshly grated Parmesan makes the sauce smoother.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 390
Sugar: 5g
Sodium: 520mg
Fat: 25g
Saturated Fat: 11g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 2g
Protein: 32g
Cholesterol: 95mg