Protein Veggie Packed Zucchini Noodle Chicken Alfredo (Printable)

Creamy Alfredo sauce with tender chicken, spiralized zucchini, broccoli, bell peppers, and spinach offers a nutrient-rich twist on the classic.

# What You'll Need:

→ Proteins

01 - 2 large boneless skinless chicken breasts approximately 1.1 pounds cut into strips

→ Vegetables

02 - 4 medium zucchini spiralized into noodles
03 - 1 cup broccoli florets
04 - 1 red bell pepper thinly sliced
05 - 1 cup baby spinach
06 - 2 cloves garlic minced

→ Sauce

07 - 1 tablespoon olive oil
08 - 1 tablespoon unsalted butter
09 - 1 cup light cream or half and half
10 - 1/2 cup freshly grated Parmesan cheese
11 - 1/4 cup low fat cream cheese
12 - Salt and freshly ground black pepper to taste

→ Garnish

13 - 2 tablespoons chopped fresh parsley
14 - Extra Parmesan cheese for serving

# How To Make It:

01 - Heat olive oil in a large nonstick skillet over medium high heat. Season chicken strips with salt and pepper. Sauté for 5 to 6 minutes until golden brown and cooked through. Transfer to a plate and set aside.
02 - Melt butter in the same skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
03 - Add broccoli florets and sliced red bell pepper. Cook for 3 to 4 minutes until just tender.
04 - Reduce heat to medium low. Pour in light cream and stir in cream cheese until melted and smooth.
05 - Add grated Parmesan cheese, stirring until sauce becomes creamy. Season with additional salt and pepper to taste.
06 - Gently fold in zucchini noodles and baby spinach. Cook for 2 to 3 minutes, tossing until noodles are just tender and spinach is wilted. Avoid overcooking to prevent soggy noodles.
07 - Return cooked chicken to skillet. Toss everything together until well combined and heated through. Serve immediately, garnished with chopped parsley and extra Parmesan cheese.

# Expert Tips:

01 -
  • It delivers all the rich, creamy satisfaction of traditional Alfredo while keeping things light and energizing
  • You get an impressive 36 grams of protein per serving without that heavy post-meal slump
  • The whole thing comes together in 40 minutes, making it perfect for busy weeknights when you still want something special
02 -
  • Overcooking zucchini noodles turns them into watery mush, so stay right by the stove and watch closely
  • The sauce will continue to thicken as it stands, so do not be afraid if it looks slightly thin at first
  • Room temperature cream cheese incorporates much more smoothly than cold from the fridge
03 -
  • Pat the zucchini noodles dry with paper towels before cooking to prevent excess water from thinning your sauce
  • Grate your Parmesan fresh from a wedge rather than using pre-grated cheese for the smoothest melt

Go Back