SKINNY CHICKEN ALFREDO WITH ZUCCHINI NOODLES
This Skinny Chicken Alfredo with Zucchini Noodles is a lighter and low-carbohydrate alternative to traditional fettuccine Alfredo. This Zucchini noodle is made with spiralized zucchini, grilled chicken and a creamy yet healthy Alfredo sauce. This dish is packed with flavour without the guilt. Using unsweetened almond milk, light cream cheese, garlic, olive oil and Parmesan cheese. This sauce delivers richness without excessive calories. Sprinkle some salt and pepper to enhance the taste of the noodles. The zucchini noodles provide a fresh and vibrant twist while keeping the meal gluten-free and nutrient-dense. This Skinny Chicken Alfredo with Zucchini Noodles is perfect for those who want to enjoy a comforting pasta experience while staying on track with a healthy lifestyle, with high protein from the grilled chicken and a luscious and velvety sauce. It is a well-balanced meal that satisfies cravings without weighing you down.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
Italian
PREPARATION/TECHNIQUES
Sauté, Simmer
OCCASION/HOLIDAY
Family Reunion, Summer
SPECIAL CONSIDERATION/DIETARY CONCERNS
High Protein, Wheat / Gluten-Free, Healthy, Quick & Easy
DISH TYPE
Pasta
INGREDIENTS
Here is a list of ingredients for the preparation of Skinny Chicken Alfredo with Zucchini Noodles:
- 150 grams | 5.29 ounces | 1 small zucchini, spiralized
- 113 grams | 3.99 ounces | 4 ounces grilled chicken breast, sliced
- 60 milliliters | 2.03 fluid ounces | ¼ cup unsweetened almond milk
- 5 grams | 0.18 ounces | 1 tablespoon grated Parmesan cheese
- 7 grams | 0.25 ounces | ½ tablespoon light cream cheese
- 3 grams | 0.11 ounces | 1 clove garlic, minced
- 2.5 milliliters | 0.08 fluid ounces | ½ teaspoon olive oil
- 1.5 grams | 0.05 ounces | ¼ teaspoon fine sea salt
- 0.30 grams | 0.01 ounces | ¼ teaspoon black pepper, freshly ground
FULL NUTRITIONAL INFORMATION
- Calories: 283 kilocalories
- Protein: 40.2 grams
- Carbohydrate: 7.2 grams
- Sugar: 4.1 grams
- Fibre: 1.6 grams
- Fat: 10.7 grams
- Saturated Fat: 3.6 grams
- Sodium: 220 milligrams
- Potassium: 572 milligrams
- Calcium: 222 milligrams
- Iron: 1.5 milligrams
PREPARATION
These steps are followed for the preparation of Skinny Chicken Alfredo with Zucchini Noodles:
- Prepare The Zucchini Noodles: Spiralize the zucchini into thin, noodle-like strands. Pat dry with a paper towel to remove excess moisture.
- Cook The Chicken: If not pre-cooked, grill or pan-sear the chicken breast over medium flame for 5 to minutes per side until fully cooked. Slice into thin strips.
- Sauté The Garlic: In a pan, heat olive oil over medium flame and add minced garlic and sauté for about 30 seconds until fragrant.
- Make The Alfredo Sauce: Reduce the heat to low and add almond milk, light cream cheese and Parmesan cheese then stir continuously until smooth and creamy. Season with salt and pepper.
- Combine The Ingredients: Add the zucchini noodles to the sauce and toss for 1 to 2 minutes until coated and slightly softened. Avoid overcooking to prevent sogginess.
- Assemble And Serve: Top with sliced grilled chicken and garnish with extra Parmesan cheese if desired. Serve immediately.
PREPARATION TIME
5 minutes
COOKING TIME
10 minutes
TIPS
Here are some tips for Skinny Chicken Alfredo with Zucchini Noodles:
- Remove Excess Moisture: Pat zucchini noodles dry before cooking to prevent a watery sauce.
- Avoid Overcooking: Cook the zucchini noodles for just 1 to 2 minutes to keep them slightly firm.
- Enhance The Sauce: Add a pinch of nutmeg or red pepper flakes for extra depth of flavour.
- Use A High-Protein Option: Swap grilled chicken for shrimp for a seafood variation.
- Make It Dairy-Free: Use nutritional yeast instead of Parmesan cheese and dairy-free cream cheese.
VARIATIONS
- Creamier Sauce: Add 1 tablespoon of Greek yoghurt for extra richness while keeping it healthy.
- Spicy Alfredo: Stir in ¼ teaspoon of red pepper flakes for a hint of heat.
- Vegetarian Version: Replace chicken with sautéed mushrooms or grilled tofu.
- Nut-Free Alternative: Use oat milk or coconut milk instead of almond milk.
- Keto-Friendly: Add an extra tablespoon of Parmesan and replace light cream cheese with full-fat cream cheese.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat.
- Freezing: Freezing is not recommended because zucchini noodles release water when thawed.
- Meal Preparation Friendly: Cook the chicken and sauce ahead of time, then prepare fresh zucchini noodles when ready to serve.
