Zucchini Noodle Chicken Alfredo for Low Calorie Dinner Recipes
When dinner time rolls around and I’m craving something cozy but not heavy, this Zucchini Noodle Chicken Alfredo always saves the day. It’s the kind of dish that looks like comfort food, tastes like comfort food, but won’t leave you needing a nap afterward.
We’re skipping the pasta and going for zucchini noodles—yep, zoodles. They soak up that creamy, garlicky Alfredo sauce like champs. Add in juicy bites of seasoned chicken and you’ve got a low calorie dinner recipe that makes you feel like you’re winning at life. I’ve tried enough low calorie chicken recipes to know: flavor is non-negotiable.
If you're hunting for zucchini dinner recipes that don’t feel like a sad salad, or low calorie recipes easy enough to throw together on a Tuesday, this one hits all the marks. It’s a zucchini noodle recipe, a low calorie chicken salad recipe, and a weeknight dinner all in one. You won’t miss the pasta. Cross my heart.
Servings: 4 servings
Ingredients
- 2 medium zucchinis, spiralized
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup unsweetened almond milk
- 1/2 cup grated Parmesan cheese
- 1 tbsp cornstarch
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Pat the chicken dry and season both sides with salt and pepper.
- In a large skillet over medium heat, add 1 tbsp olive oil. Cook chicken until golden and cooked through, about 4–5 minutes per side. Remove and slice.
- In the same skillet, add remaining olive oil and garlic. Sauté until fragrant, about 30 seconds.
- Whisk almond milk and cornstarch in a small bowl until smooth. Pour into skillet and stir constantly until thickened, around 4 minutes.
- Stir in Parmesan cheese and reduce heat to low.
- Add zucchini noodles and sliced chicken to the skillet. Toss gently until coated and warmed through, about 2–3 minutes.
- Top with chopped parsley and serve immediately.