Veggie Packed Zucchini Noodle Chicken (Printable Version)

Creamy Alfredo with tender chicken and spiralized zucchini loaded with fresh vegetables.

# What You Need:

→ Proteins

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

→ Vegetables

02 - 4 medium zucchinis, spiralized into noodles
03 - 1 red bell pepper, thinly sliced
04 - 1 cup cherry tomatoes, halved
05 - 1 cup baby spinach leaves
06 - 1/2 cup frozen peas, thawed

→ Alfredo Sauce

07 - 2 tbsp olive oil
08 - 3 cloves garlic, minced
09 - 1 cup low-sodium chicken broth
10 - 1 cup heavy cream
11 - 1/2 cup grated Parmesan cheese
12 - 1/2 tsp freshly ground black pepper
13 - 1/4 tsp nutmeg (optional)
14 - Salt, to taste

→ Garnish

15 - 2 tbsp fresh parsley, chopped
16 - Additional Parmesan cheese, for serving

# How to Make It:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken strips, season lightly with salt and pepper, and cook until golden and cooked through (about 5-6 minutes). Remove chicken and set aside.
02 - In the same skillet, add remaining olive oil and sauté garlic for 30 seconds until fragrant. Add bell pepper, cherry tomatoes, and peas. Cook for 3-4 minutes until slightly softened.
03 - Pour in chicken broth and bring to a simmer. Stir in heavy cream, Parmesan, black pepper, and nutmeg. Let simmer for 2-3 minutes, stirring until the sauce thickens.
04 - Add zucchini noodles and spinach to the skillet. Toss gently to coat with the sauce. Cook for 2-3 minutes until zucchini is just tender but still has some bite.
05 - Return cooked chicken to the skillet and toss everything together for 1-2 minutes until heated through. Taste and adjust seasoning with salt and pepper if needed. Remove from heat.
06 - Serve immediately, garnished with chopped parsley and extra Parmesan cheese.

# Expert Tips:

01 -
  • You get all the creamy richness of classic Alfredo without the heavy carb crash that usually follows
  • The colorful vegetables make this feel like a restaurant-quality meal that happens to be incredibly nutritious
02 -
  • Zucchini noodles release water quickly so do not overcook them or they will become mushy and watery
  • The sauce continues thickening off the heat so remove it slightly earlier than you think is necessary
03 -
  • Pat your zucchini noodles dry with paper towels before cooking to prevent excess water in your sauce
  • Use room temperature cream and cheese to help them melt smoothly without any grainy texture

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