Who out there tries to cut carbs where you can?! I have always had a pretty healthy diet, but the older I get, the more I try to keep my meals lean, with carbs to a minimum. Zoodles are a perfect substitution for pasta and they are so delicious! This chicken alfredo recipe is sure to curb your cravings for a bowl of pasta.
Disclaimer: If you purchase something from a link provided in this post, I may earn a small commission. Commissions help me maintain my site and bring you enjoyable content, so thank you!
I don’t crave alfredo often, but I caught a craving one day recently. I had some zucchini to use up too, so I decided to make some alfredo zoodles!
I had pretty much everything I needed to make alfredo, except for heavy cream. I hate running to the store for just one or two ingredients, however, so I just used what I had instead. The end result was a little bit of a lighter alfredo with all the deliciousness of the real deal.
- 3 Zucchini (Spiralized)
- 2-3 Chicken Breast, Grilled
- 3 Cloves Garlic, chopped
- 1/2 Cup Chicken Broth
- 1/2 Cup Milk
- 3/4 Cup Parmesean, Freshly Grated
- 2 TBSP Flour (or arrowroot powder)
- 2.5 TBSP Butter
- 1/4 tsp Nutmeg
- Black Pepper
Do you have a SPIRALIZER yet?! If you don’t, I strongly suggest that you buy one now! Not only can you spiralize zucchini for zoodles, but you can also spiralize lots of other veggies to make fancy looking salads, etc. The KITCHENMAID MIXER ATTACHMENT that has the spiralizer also comes with two different sizes to spiralize and additional cutting attachments to slice and cut! If you’d like to read more on the spiralizer, check out MY FAVORITE KITCHEN APPLIANCES here.
You can also buy a spiralizer here:
Don’t zoodles just look so fresh and tasty?! I could eat them every day they’re so yummy.
- Wash and spiralize your zucchini.
- Grill chicken with seasoning of your choice.
- For the alfredo, start by melting the butter in a pan. Add the garlic and saute until fragrant.
- Add the flour (or arrowroot powder if you don’t want to use flour), nutmeg, and some pepper, and mix until it resembles a paste with no clumps (except for the garlic of course).
- Slowly add the broth and milk, little by little, to form a thick roux/sauce.
- Add your parmesan, and stir until melted.
- Add more pepper (and maybe more parm) to taste.
- Heat a separate pan with a little bit of olive oil for your zoodles.
- Stir fry the zoodles until heated through (you don’t want to cook them too long, or they will become mushy).
- When the zoodles are tender, add the alfredo sauce, toss, and serve!
- Top zoodles with chopped, grilled chicken, and enjoy!
This meal was so tasty, I may have to start making alfredo more often. The whole family loved it too!
HERE IS THE RECIPE IN PDF.
HERE ARE SOME MORE OF MY KITCHEN FAVORITES:
What are your favorite ways to prepare zoodles? Be sure to comment and let me know! And Subscribe to Ship’s HQ so you get all my healthy recipes straight to your inbox!