Protein Veggie Zucchini Noodle Chicken Alfredo (Printable Version)

Creamy Alfredo with tender chicken, spiralized zucchini, broccoli, bell peppers, and spinach for a lighter, protein-packed Italian-American inspired bowl.

# What You Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), cut into strips

→ Vegetables

02 - 4 medium zucchini, spiralized into noodles
03 - 1 cup broccoli florets
04 - 1 red bell pepper, thinly sliced
05 - 1 cup baby spinach
06 - 2 cloves garlic, minced

→ Sauce

07 - 1 tablespoon olive oil
08 - 1 tablespoon unsalted butter
09 - 1 cup light cream (or half-and-half)
10 - 1/2 cup freshly grated Parmesan cheese
11 - 1/4 cup low-fat cream cheese
12 - Salt and freshly ground black pepper, to taste

→ Garnish

13 - 2 tablespoons chopped fresh parsley
14 - Extra Parmesan cheese, for serving

# How to Make It:

01 - Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken strips, season with salt and pepper, and sauté for 5–6 minutes until golden and cooked through. Transfer chicken to a plate and set aside.
02 - In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
03 - Add the broccoli and red bell pepper. Cook for 3–4 minutes until just tender.
04 - Lower the heat to medium-low. Pour in the light cream and stir in the cream cheese until melted and smooth.
05 - Add the grated Parmesan cheese, stirring until the sauce is creamy. Season with additional salt and pepper to taste.
06 - Gently fold in the zucchini noodles and baby spinach. Cook for 2–3 minutes, tossing until the noodles are just tender and the spinach is wilted (do not overcook or the noodles will become soggy).
07 - Return the cooked chicken to the skillet and toss everything together until well combined and heated through. Serve immediately, garnished with chopped parsley and extra Parmesan.

# Expert Tips:

01 -
  • You get all the velvety comfort of classic Alfredo while loading up on nutrients
  • The chicken keeps you full for hours, yet nothing tastes diet or deprived
  • The spiralized zucchini soaks up that garlicky Parmesan sauce beautifully
02 -
  • Overcooking zucchini noodles turns them into watery mush, so watch them like a hawk once they hit the sauce
  • Room temperature cream cheese melts faster and more smoothly without leaving lumps in your sauce
  • The sauce continues to thicken as it stands, so err on the side of slightly thinner when seasoning
03 -
  • Pat your zucchini noodles dry with paper towels before cooking to prevent watery sauce
  • Grate your own Parmesan from a block instead of using pregrated for the best melting

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