Hey friends!
Looking for a dish that’s both creamy and healthy? You’ve hit the jackpot!
Today, I’m diving into my favorite recipe: chicken alfredo zoodles.
That’s right—zucchini noodles instead of regular pasta!
They’re light, tasty, and packed with flavor.
Plus, it’s super quick to whip up.
Let’s get cooking! 🍽️
Suggestions for Ingredient Substitution
For a plant-based option, replace chicken breasts with firm tofu or tempeh. Marinate and season these alternatives similarly to the chicken for comparable flavor. Adjust cooking time as needed, as plant-based proteins often cook faster than chicken.
To reduce fat content, substitute heavy whipping cream with unsweetened almond milk or cashew cream. These options provide a creamy texture while lowering calorie and fat content. Use slightly less liquid, as plant-based alternatives are thinner than heavy cream.
For a lower-carb version, replace zucchini noodles with shirataki noodles or spaghetti squash. Shirataki noodles require minimal preparation, while spaghetti squash needs to be roasted and shredded. Both alternatives offer a similar texture to zoodles with fewer carbohydrates.
| Preparation Time | 15-20 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 35-50 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 100-110 g
- Fat: 100-120 g
- Carbohydrates: 20-25 g
Ingredients
- 2 large chicken breasts
- Kosher salt
- Black pepper
- Cajun blackening seasoning
- Italian seasoning
- Olive oil
- 2 zucchinis
- Butter
- Cream cheese
- Heavy whipping cream
- Parmesan cheese
- Sour cream
- Garlic powder
Step 1: Prepare and Season the Chicken
Begin by butterflying two large chicken breasts, cutting them in half to create four thinner pieces for even cooking.
Season these chicken pieces with kosher salt, black pepper, Cajun seasoning, and Italian seasoning.
Drizzle with olive oil, and mix to coat the chicken thoroughly with spices and oil.
Step 2: Cook the Chicken
Heat a cast iron pan over medium-high to high heat and add a bit more oil if needed.
Place the seasoned chicken in the pan, cooking for 8-10 minutes.
Flip the chicken halfway through to ensure even cooking until the internal temperature reaches 165°F (74°C).
Once cooked, remove the chicken from the pan and set it aside to rest.
Step 3: Prepare the Zucchini Noodles
Use a spiralizer to create zucchini noodles from two zucchinis.
If the zucchini is too wet or difficult to handle, use a napkin to assist in twisting it through the spiralizer.
Take any remaining zucchini bits and chop them into small slices, similar in size to the noodles.
Step 4: Make the Alfredo Sauce
In the same pan with the remaining oil and seasonings from the chicken, add butter and softened cream cheese.
Cook over medium heat until the cream cheese is melted and smooth.
Pour in heavy whipping cream, continuously stirring until the mixture is creamy and uniform in texture.
Stir in grated Parmesan cheese and continue to mix until well combined.
Finally, add sour cream and stir until fully incorporated into the sauce.
Step 5: Cook the Zucchini Noodles
In a separate pan, spray with cooking spray and add the zucchini noodles.
Season with kosher salt, black pepper, garlic powder, and Italian seasoning.
Sauté the zucchini noodles for about 3-4 minutes until they begin to soften and release their liquid.
Step 6: Combine and Serve
Once the zucchini noodles are cooked, pour the Alfredo sauce over them and mix to combine everything well.
Slice the rested chicken into large chunks and arrange them on top of the zucchini noodles and Alfredo sauce.
Serve immediately and enjoy your Cajun Chicken Alfredo with Zucchini Noodles.
