This low-carb, healthy chicken alfredo pasta recipe is made without the noodles but with zoodles instead! Tender and rich with a creamy homemade alfredo sauce, this savory chicken alfredo is perfect for cozy dinners at home.
Healthy chicken pasta recipes are hard to come by so we just had to make this chicken alfredo with vegetable noodles. Easy and ready in less than 30 minutes, the whole family will want to devour this healthy creamy “pasta.”
Fresh zucchini is spiralized into noodles to create fettucini-style pasta that is way healthier and even tastier than regular fettuccini. Tender chicken breasts are coated with Italian seasoning and served over the bed of zoodles and a homemade, rich creamy alfredo sauce made without heavy cream.
Why This Creamy Healthy Pasta is the Best
- Quick and easy: Quickly cook the chicken on the stovetop, make the sauce, then throw the zucchini noodles in. It’s that easy!
- Delicious with bold flavors: The creamy alfredo sauce is made with low-fat milk, butter, savory parmesan cheese, and seasoning for a rich flavor experience. The chicken and alfredo sauce taste out of this world together.
- Healthy: Zucchini noodles are packed with fiber, gluten-free, and a great low-carb option compared to regular pasta. You won’t feel heavy and slow after this healthy chicken recipe.
Ingredients for Light Chicken Alfredo
- Butter: Melted butter is a rich savory ingredient that makes the chicken and creamy sauce taste exponentially better. We used butter for this recipe to keep it flavorful.
- Italian seasoning: A simple blend of aromatic Italian seasoning coats the chicken and makes it rich with zesty herbal flavors.
- Salt and pepper: Kosher sea salt and freshly cracked pepper are used to season the dish to taste and your liking.
- Chicken breasts: Four, thin boneless skinless chicken breasts are quickly cooked in the skillet and served over the fresh zoodles and homemade alfredo sauce.
- Flour: Regular all-purpose flour is used to thicken the sauce. For a complete, gluten-free chicken alfredo, be sure to use gluten-free 1:1 flour.
- Milk: Creamy milk is used for the sauce and makes it silky and smooth.
- Parmesan cheese: Freshly grated parmesan cheese makes the alfredo sauce rich with cheesy flavors and makes this chicken alfredo even more delicious.
- Zucchini noodles: Spiralize your own zucchini noodles with fresh zucchini or you can sometimes find premade zoodles at the grocery stores.
- Fresh parsley: Leafy fresh parsley is a must and gives the pasta extra fresh elements.
How to Make This Healthy Chicken Alfredo Recipe
First, melt the butter in a large skillet over medium-high heat. Next, season the chicken breasts with Italian seasoning, salt, and pepper.
Place the chicken breasts in the pan and cook for five to six minutes per side. You may have to cook the chicken in separate batches as overcrowding the pan will not allow the chicken to cook.
Next, remove the chicken from the pan and transfer it to a plate. Keep the chicken warm.
Quickly wipe the pan with a towel, then melt the remainder of the butter in the pan. Add the flour and whisk until the butter and flour are completed combined and smooth.
Add the milk to the pan and allow the sauce to cook for three to four minutes until it has thickened. Meanwhile, slice the chicken breasts.
Next, stir in the parmesan cheese and add the vegetable noodles to the sauce.
Next, cook everything in the pan while occasionally stirring for three to four minutes until the zoodles are slightly tender. Finally, season with salt and pepper and top with sliced chicken and fresh parsley.
Recipe Notes and Tips
- Cook the chicken until it has an internal temperature of at least 165 degrees Fahrenheit. You can check with a meat thermometer.
- Keep the chicken warm while you prepare the sauce. You can cover it with a towel and keep it near the stovetop.
- Serve any leftovers in an airtight container in the refrigerator for up to four days.
- Garnish with freshly squeezed lemon juice for extra bright savory flavors.
- You can use dairy-free milk if preferred.
Frequently Asked Questions
Regular chicken alfredo is loaded with carbs from the fettuccini pasta. This chicken alfredo recipe is healthier because it contains zoodles and low-fat milk.
You can serve all types of delicious side dishes with chicken alfredo such as rolls, breadsticks, salads, soups, extra vegetables, etc.
We like to use milk in place of the heavy cream for lighter elements and flavors.
Almond milk is not quite as thick, but a canned coconut cream is a great option.
What to Serve With Chicken Alfredo
- Chopped Fresh Salad
- Homemade Dinner Rolls
- Sweet Corn Soup
- Moroccan Vegetable Soup
- Oven-Roasted Garlic Mushrooms
Other Healthy Recipes You’ll Love
Chicken Fettucini Alfredo Pasta
Healthy Broccoli Shrimp Alfredo
Grilled Chicken Kale Caesar Salad
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Healthy Chicken Alfredo Zoodles
Ingredients
- 3 large zucchini spiralized
- 1 tablespoon + 1 teaspoon butter or olive oil
- 4 thin boneless skinless chicken breasts
- 1 teaspoon Italian seasoning or equal parts dried garlic, oregano and basil
- salt and pepper to taste
- 1 and ½ tablespoons flour
- 1 and ½ cups skim milk
- ½ cup Grated parmesan cheese
- 2 tablespoons Chopped parsley.
Instructions
- Heat 1 teaspoon of butter in a large pan over medium-high heat. Sprinkle the Italian seasoning and salt and pepper over the chicken.
- Place the chicken in the pan and cook for 5-6 minutes on each side, or until done.
- Remove the chicken from the pan and put on a plate. Cover to keep warm.
- Wipe out the pan with a paper towel. Heat remaining tablespoon of butter over medium-high heat. Add the flour and whisk until the butter and flour are thoroughly incorporated about 1 minute.
- Add the milk to the pan and cook, stirring constantly until thickened, 3-4 minutes.
- Stir in the parmesan cheese.
- Add the zucchini noodles to the pan.
- Cook, stirring occasionally, for 3-4 minutes or until zucchini noodles are just tender. Add salt and pepper to taste.
- Slice the chicken and arrange it on top of the zucchini noodles. Sprinkle with parsley and serve.
Video
Notes
- Cook the chicken until it has an internal temperature of at least 165 degrees Fahrenheit. You can check with a meat thermometer.
- Keep the chicken warm while you prepare the sauce. You can cover it with a towel and keep it near the stovetop.
- Serve any leftovers in an airtight container in the refrigerator for up to four days.
- Garnish with freshly squeezed lemon juice for extra bright savory flavors.
- You can use dairy-free milk if preferred.
Diane says
Thanks for the great recipe! The only change I made was to make the yummy sauce separate. This was an important step because the after cooking, the zoodles release a lot of liquid, and I wanted the sauce to stay thick.
Luna Regina says
This looks so much healthier than any chicken alfredo out there. Way to go!
Rena says
Thank you
Alhan says
Tastes better than the chicken alfredo pasta. In love with this recipe ❤️
Rena says
So Glad you liked it Alhan.
Re says
Will spaghetti squash work with this?
Rena says
Yes it should work just fine.
Cheri says
Would almond milk work for this recipe?
Rena says
Yes. Taste may vary slightly