Protein Veggie Zucchini Noodle Alfredo (Printable version)
Creamy chicken Alfredo with zucchini noodles and fresh vegetables for a high-protein, low-carb meal.
# What you need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (approximately 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. Season chicken strips lightly with salt and pepper. Cook until golden brown and cooked through, approximately 5-6 minutes. Remove chicken from skillet and set aside on a plate.
02 - In the same skillet, add remaining olive oil and sauté minced garlic for 30 seconds until fragrant. Add sliced bell pepper, halved cherry tomatoes, and thawed peas. Cook for 3-4 minutes until vegetables are slightly softened.
03 - Pour in chicken broth and bring to a gentle simmer. Stir in heavy cream, grated Parmesan cheese, black pepper, and nutmeg if using. Let simmer for 2-3 minutes, stirring continuously until sauce begins to thicken slightly.
04 - Add spiralized zucchini noodles and baby spinach to the skillet. Toss gently to coat evenly with the sauce. Cook for 2-3 minutes until zucchini is just tender but still maintains a slight crunch.
05 - Return cooked chicken to the skillet. Toss everything together for 1-2 minutes until all components are heated through and well combined.
06 - Taste the dish and adjust seasoning with additional salt and pepper if needed. Remove from heat. Serve immediately, garnished with chopped fresh parsley and extra Parmesan cheese.
# Expert tips:
01 -
- You get all the creamy satisfaction of traditional Alfredo without the carb coma that usually follows
- The colorful vegetables make every forkful feel like you are actually treating yourself to something special
02 -
- Zucchini noodles release water as they cook, so do not add extra liquid or your sauce will end up too thin
- The sauce thickens quickly once it simmers, so keep an eye on it and stir frequently to prevent sticking
03 -
- Pat your zucchini noodles dry with paper towels before cooking to help the sauce cling better
- Grate your Parmesan from a wedge rather than using pre-grated cheese for the smoothest sauce texture