Protein Veggie Packed Zucchini Noodle Chicken Alfredo (Printable)

Creamy Alfredo with tender chicken, spiralized zucchini, and colorful vegetables for a nutritious high-protein meal.

# What You Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (approximately 1.1 lbs), cut into thin strips

→ Vegetables

02 - 4 medium zucchinis, spiralized into noodles
03 - 1 red bell pepper, thinly sliced
04 - 1 cup cherry tomatoes, halved
05 - 1 cup baby spinach leaves
06 - 1/2 cup frozen peas, thawed

→ Alfredo Sauce

07 - 2 tablespoons olive oil
08 - 3 cloves garlic, minced
09 - 1 cup low-sodium chicken broth
10 - 1 cup heavy cream
11 - 1/2 cup grated Parmesan cheese
12 - 1/2 teaspoon freshly ground black pepper
13 - 1/4 teaspoon nutmeg (optional)
14 - Salt, to taste

→ Garnish

15 - 2 tablespoons fresh parsley, chopped
16 - Additional Parmesan cheese, for serving

# How-To Steps:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add seasoned chicken strips and cook until golden and cooked through, approximately 5-6 minutes. Remove chicken from skillet and set aside.
02 - In the same skillet, add remaining olive oil and sauté minced garlic for 30 seconds until fragrant. Add sliced bell pepper, halved cherry tomatoes, and thawed peas. Cook for 3-4 minutes until vegetables are slightly softened.
03 - Pour chicken broth into the skillet and bring to a simmer. Stir in heavy cream, grated Parmesan cheese, black pepper, and nutmeg. Let simmer for 2-3 minutes, stirring constantly until sauce thickens slightly.
04 - Add spiralized zucchini noodles and baby spinach to the skillet. Toss gently to coat with the sauce. Cook for 2-3 minutes until zucchini is tender-crisp and still retains some bite.
05 - Return cooked chicken to the skillet and toss everything together for 1-2 minutes until heated through. Taste and adjust seasoning with additional salt and pepper if needed. Remove from heat.
06 - Plate immediately, garnished generously with chopped fresh parsley and additional grated Parmesan cheese.

# Helpful Tips:

01 -
  • You get all the creamy Alfredo comfort without the post-meal carb coma that usually follows pasta night
  • The rainbow of vegetables makes every forkful feel like youre doing something genuinely good for yourself
  • It comes together in under 40 minutes but tastes like it simmered all afternoon
02 -
  • Zucchini noodles release water rapidly once cooked, so resist the urge to overcook them or you will end up with a watery sauce and sad, limp noodles
  • The sauce continues thickening off the heat, so remove it from the stove while it still looks slightly thinner than you want the final result to be
03 -
  • Pat your zucchini noodles dry with paper towels before cooking to remove excess moisture
  • Use the largest skillet you own so everything has room to cook properly instead of steaming

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