One of my favorite meals is Chicken Alfredo. I love the creamy, garlicky, white sauce poured over al dente fettuccini pasta. So good…but so many carbs! I do love carbs. However, they don’t love me. Due to this, I have found a way to reduce the carbs and still have that same yummy taste of fettuccini alfredo. The trick is to substitute some or all of the pasta for spiralized zucchini. You will be so surprised by how good this Chicken Zucchini Alfredo is and how little you will miss the pasta.

Spiralized Zucchini is available in the freezer section of your grocery store. But, I have found that it doesn’t taste as good as fresh. Spiralizing a fresh zucchini is very easy. You just need to have the correct tool; a vegetable spiralizer tool. They are pretty common these days, and there are many different types. Find the one that fits your needs and you will be ready to have all the zucchini-fettuccini you want…a much healthier and less carb-heavy dish that is every bit as delicious.

I like to make this Chicken Zucchini Alfredo when I have leftover baked chicken or have extra rotisserie chicken already in the refrigerator. Using pre-cooked chicken cuts the cooking time in half and this dish can be done in a flash. However, if you don’t have pre-cooked chicken, you can bake the chicken with just a little salt and pepper.

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For the Alfredo Sauce, you will add the butter, whipping cream, and cream cheese in a saucepan and cook over medium heat. Whisk ingredients until butter is melted and ingredients are combined. Stir in garlic, garlic powder, salt, pepper, and Italian seasoning. Add in parmesan cheese and stir until melted. Once the cheese is melted and the sauce is smooth and creamy, add in the cooked chicken. In a separate pot, cook the fettuccini per package instructions. Add your spiralized zucchini to the boiling pasta water for the last two minutes of the pasta’s cooking time. Strain the pasta and zucchini.

Now you’re all ready to enjoy the delicious meal. Plate the pasta, pour the chicken alfredo sauce over the pasta, and savor your lower-carb Chicken Zucchini Alfredo!

For an easy side dish try my Italian Olive Oil Dipping Sauce with a crusty baguette. It compliments this Chicken Zucchini Alfredo perfectly!

Chicken Zucchini Alfredo (Perfect for Two)

This chicken zucchini alfredo is creamy, garlicy and delicious! Using spirialized zucchini noodles along with fettuccini noodles gives this alfredo a healthier kick that typical alfredo is missing. You'll be suprised how easy this decadent meal comes together!

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Italian

Ingredients

  

Chicken

• 2 Chicken Breasts (Skinless and Boneless)
• Salt
• Pepper

Noodles

• 1 Small Zucchini (Spiralized)
• 2 Servings Fettuccini Noodles
• 1 Tsp Salt
• 1 TBSP Olive Oil

Alfredo Sauce

• 4 TBSP Butter
• 7 Oz Heavy Whipping Cream
• 1 Oz Cream Cheese
• 1 Clove Garlic (Minced)
• ½ Tsp Garlic Powder
• ½ Tsp Italian Seasoning
• ⅛ Tsp Salt
• ¼ Tsp Black Pepper
• ½ Cup Parmesan Cheese (Grated)

Instructions

 

Chicken

• Preheat oven to 350° F.
• Place chicken breasts in a oven safe baking dish. Salt and pepper the chicken breasts.
• Bake chicken for 25 minutes. Remove from oven and shred or chopped into bite size pieces.

Noodles

• In a medium size pot, bring 4 cups of water to a boil. Add 1 tsp of salt to boiling water.
• Add 2 servings of fettuccini noodles to the boiling water and boil for 12 minutes.
• Using a vegetable spiralizer, spiralize the zucchini to create zucchini noodles. Set aside.
• Add zucchini noodles to the boiling pasta water when there is 2 minutes cooking time left for the fettuccini.
• Pour fettuccini and zucchini noodles into a pasta strainer to drain water.
• Pour noodles back into the pot and add olive oil and toss noodles.

Alfredo Sauce

• In a medium saucepan add butter, heavy whipping cream and cream cheese.
• Cook over medium heat, whisk until butter & cream cheese are melted and combined with the heavy whipping cream
• Add the minced garlic, garlic powder, italian seasoning, salt, and pepper.
• Continue cooking and whisking until smooth.
• Stir in grated parmesan cheese.
• Continue stirring until parmesean cheese has melted and sauce is smooth.
• Add in shredded chicken to combine with sauce.
• Plate noodles and pour alfredo sauce over noodles and serve.

Notes

1.  To make the recipe even quicker to make, use a pre-cooked rotisserie chicken.
2.  To make this recipe completely carb-free, omit the fettuccini pasta and add one to two more spiralized zucchinis as a substitute for the pasta.

Keyword Dinner for Two, Easy Dinner, Easy Meals for Two

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