Mike's Ultimate Chicken Zoodle Fettuccine Alfredo

If you're craving a creamy, comforting pasta dish without the carbs, this recipe is a game-changer. Combining tender chicken with fresh zucchini noodles and a rich Alfredo sauce, it's both delicious and satisfying.

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TIME35 min

SERVINGS4

RATING4.0 / 5

Mike's Ultimate Chicken Zoodle Fettuccine Alfredo

01 / WHAT YOU NEED

Ingredients

2 cups boiling water 4 chicken breasts, cut into strips 6 zucchini 2 tablespoons salt 1 tablespoon oil, or as needed 9 tablespoons butter 1 ½ cups heavy cream 10 ounces grated Parmesan cheese 1 teaspoon freshly cracked black pepper, or to taste ½ cup halved grape tomatoes, or to taste

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by mixing kosher salt into some boiling water until it dissolves, then add cold water and toss in the chicken strips. Let them chill in the fridge for 30 minutes to an hour. When ready, drain and pat the chicken dry.

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Step 2

Using a mandoline or a sharp knife, slice the zucchini into thin rounds about 1/8-inch thick, then cut those into fettuccine-sized strips. Toss the zucchini noodles in a bowl with 2 tablespoons of salt and let them sit for about 30 minutes to soften.

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Step 3

Heat some oil in a skillet over medium heat, then add the chicken. Cook it until it’s nicely browned all over and no longer pink inside, about 5 to 7 minutes. Once done, transfer the chicken to a bowl and set aside.

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Step 4

In the same skillet, melt the butter over high heat and crush the garlic right in. Pour in the cream and bring it to a boil. Lower the heat to medium-low, then stir in the Parmesan cheese, whisking until the sauce is smooth and creamy, about 2 minutes. Season with pepper.

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Step 5

Add the zucchini noodles to the skillet and cook, stirring gently, for a minute or two until they’re just warmed through.

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Step 6

Finally, toss the cooked chicken back into the skillet and stir everything together so it’s well coated and heated through. Taste and adjust the seasoning with salt and pepper. Serve it up with a few fresh tomato slices on top for a pop of color.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use fresh zucchini and slice them into thin noodles to ensure they cook evenly.
- Cook the chicken thoroughly but avoid overcooking to keep it juicy and tender.
- Stir the sauce constantly on low heat to prevent it from sticking or curdling.

Why you’ll love it

This dish combines creamy Alfredo sauce with tender chicken and fresh zucchini noodles for a light yet satisfying meal. It’s perfect for those looking to enjoy classic comfort food with a healthy twist. The flavors are rich, but the zucchini adds a refreshing balance.

Serving ideas

Serve this meal with a crisp green salad or roasted vegetables for added texture. A sprinkle of freshly grated Parmesan and a dash of black pepper on top can enhance the flavors. Pair it with a glass of white wine for a complete dining experience.

Storage & leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove or in the microwave to prevent the sauce from separating. It’s best to add a splash of milk or cream when warming to restore the creamy texture.