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Chicken Alfredo Zoodles

(Serves 4)


  • 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.


  • 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.
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