Zucchini Noodle Chicken Alfredo

Here is what you’ll need!

Serves 3

3 zucchini, ends trimmed
2 tablespoons butter
2 chicken breasts, thinly sliced
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
3 cloves garlic, minced
¾ cup cream
1 cup shredded parmesan cheese
2 tablespoons finely chopped parsley

1. Using a spiralizer, spiralize the zucchini into thin noodles. Microwave the noodles for two minutes, then drain any liquid.
2. Melt the butter in a pan over medium heat. Cook the chicken, salt, pepper, and garlic until garlic is starting to brown and chicken is cooked. Add the heavy cream, parmesan, and parsley, stirring until evenly combined. Bring to a boil, then stir until the sauce has reduced by about half. Remove from heat.
3. Toss the zucchini noodles in with the chicken mixture, and stir until the noodles are coated evenly. Serve with more parmesan, if desired

!Music provided by Warner Chappell Inc. Used with permission


  1. *No spiralizer?* I just made it today and used a julliene cutter instead. Very cheap hand utensil to get. It cuts strokes of zucchini at the thickness of spaghetti. Worked great. Tasted great!!

  2. I tried this recipe and we love it. Thanks. I’ve tried several recipes following your instructional videos and they all have been well received.

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