Can I use regular pasta instead of zucchini noodles?

Absolutely! If you're not following a low-carb diet, you can substitute regular fettuccine or any pasta you prefer. Just cook according to package directions and toss with the Alfredo sauce and chicken.

What if my Alfredo sauce is too thick?

Simply whisk in a bit more heavy cream or even a splash of the pasta water (if you're using regular pasta) until you reach your desired consistency. The sauce should be creamy and pourable, not gloppy.

Can I make Zucchini Noodle Chicken Alfredo ahead of time?

I don't recommend it because the zucchini releases water as it sits. However, you can prep the components separately - cook the chicken, make the sauce, and spiralize the zucchini - then combine everything just before serving.

Why are my zucchini noodles watery?

This usually happens if you skip the salting step or don't pat the noodles dry enough. It can also occur from overcooking. Remember, zucchini should only cook for 2-3 minutes max.

Zucchini Noodle Chicken Alfredo Recipe - Easy Low-Carb Keto Dinner (Incredibly Delicious!)

Zucchini Noodle Chicken Alfredo: A Low-Carb Twist on Classic Comfort

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Low-carb twist on classic Alfredo with spiralized zucchini noodles, tender chicken, and creamy Parmesan sauce. A lighter yet satisfying version of the Italian favorite.

Author: Sarah Mae Carter
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Chicken Pasta & Rice
Method: Sauté
Cuisine: Italian-American

Ingredients

Scale

3 medium zucchinis, ends trimmed and spiralized
2 boneless, skinless chicken breasts (about 12 oz)
Salt and pepper to taste
2 tablespoons butter
3 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1/4 teaspoon nutmeg
Fresh parsley for garnish
2 tablespoons olive oil

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Instructions

Spiralize zucchinis into noodles and place in colander. Sprinkle with salt and let sit 10 minutes to release moisture. Pat completely dry with paper towels.
Season chicken with salt and pepper. Heat 1 tablespoon olive oil in large skillet over medium-high heat. Cook chicken 6-7 minutes per side until internal temperature reaches 165°F. Remove, let rest 5 minutes, then slice.
In same skillet, melt butter over medium heat. Add minced garlic and sauté 1 minute until fragrant. Pour in heavy cream and bring to gentle simmer.
Reduce heat to low and gradually whisk in Parmesan cheese until melted and smooth. Add nutmeg and season with salt and pepper to taste.
Heat remaining olive oil in separate large skillet over medium-high heat. Add zucchini noodles and sauté 2-3 minutes until just tender but still crisp.
Remove Alfredo sauce from heat. Add zucchini noodles to sauce and toss to coat. Top with sliced chicken, garnish with fresh parsley and additional Parmesan if desired. Serve immediately.

Notes

Salt zucchini noodles and pat very dry to prevent watery sauce. This step is crucial for best texture.
Use freshly grated Parmesan cheese for smoothest, most flavorful sauce. Pre-shredded cheese doesn’t melt as well.
Serve immediately as zucchini releases water over time. Best eaten fresh rather than stored.
Room temperature cream helps prevent sauce from breaking when adding cheese.

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 6 g
Sodium: 580 mg
Fat: 38 g
Saturated Fat: 20 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 165 mg

Find it online: https://www.benefitiany.com/zucchini-noodle-chicken-alfredo/