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.

1) Key Takeaways
2) Easy Zucchini Noodle Chicken Alfredo Recipe
3) Ingredients for Zucchini Noodle Chicken Alfredo
4) How to Make Zucchini Noodle Chicken Alfredo
5) Tips for Making Zucchini Noodle Chicken Alfredo
6) Making Zucchini Noodle Chicken Alfredo Ahead of Time
7) Storing Leftover Zucchini Noodle Chicken Alfredo
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9) Zucchini Noodle Chicken Alfredo
10) Nutrition

1) Key Takeaways

Zucchini noodles make this a low calorie dinner recipe winner
Chicken and garlic Alfredo sauce keep it satisfying without being too much
Comes together quickly and works great for meal prep too
Perfect for anyone looking to cut carbs but not flavor

2) Easy Zucchini Noodle Chicken Alfredo Recipe

We’ve all had those nights where we want to eat something that feels like comfort food, but doesn’t leave us in a food coma afterward. That’s exactly where this low calorie dinner recipe fits. It’s creamy, warm, and gives you all the cozy vibes of classic Alfredo, without the heavy pasta dragging you down. I mean, we’ve got enough dragging us down already, right?

This one swaps in zucchini noodles instead of pasta, which brings a fresh crunch and a lighter touch. Plus, it only takes about half an hour from start to finish, so you can spend more time eating and less time cooking. If you’re chasing low calorie chicken recipes or zucchini dinner recipes, I think you’ll love this one.

Trust me, your fork won’t miss the carbs. And hey, if you’ve never spiralized a zucchini before, it’s oddly satisfying. Like peeling potatoes, but greener and way less starchy.

3) Ingredients for Zucchini Noodle Chicken Alfredo

2 medium zucchinis, spiralized — These are our noodles. They bring a light crunch and soak up the sauce beautifully without weighing you down.

2 boneless, skinless chicken breasts — I usually cook and slice them up, but leftover grilled chicken works great too.

2 tbsp olive oil — You’ll use this to cook both the chicken and the garlic. Keeps things simple and adds just enough richness.

3 cloves garlic, minced — Garlic’s not optional in my kitchen. It sets the tone for the Alfredo flavor in the best way.

1 cup unsweetened almond milk — It keeps the sauce light, but you can swap in regular milk if that’s what you’ve got.

1/2 cup grated Parmesan cheese — This melts right in and gives you that classic Alfredo taste. More for topping if you feel like showing off.

1 tbsp cornstarch — Helps thicken the sauce without using cream or butter. A small spoon does big work here.

Salt and black pepper, to taste — Don’t skimp. Seasoning’s what makes or breaks a low calorie recipe like this one.

Fresh parsley, chopped (for garnish) — Optional, but adds a nice pop of color and flavor if you have it on hand.

4) How to Make Zucchini Noodle Chicken Alfredo

Step 1 — Pat your chicken dry and season both sides with salt and pepper. Don’t skip this part. It builds flavor from the ground up.

Step 2 — Heat one tablespoon of olive oil in a skillet over medium heat. Add the chicken and cook it until golden brown and cooked through. That’s around 4 to 5 minutes per side. Let it rest, then slice it up.

Step 3 — In the same skillet, add the other tablespoon of oil and toss in the garlic. Sauté for about 30 seconds. Your kitchen should smell amazing about now.

Step 4 — In a small bowl, whisk together the almond milk and cornstarch until smooth. Pour that into the skillet, stirring constantly until it starts to thicken, about 4 minutes or so.

Step 5 — Stir in the Parmesan and lower the heat. You want it creamy, not boiling. Taste and adjust the salt and pepper.

Step 6 — Add the zucchini noodles and sliced chicken to the skillet. Toss everything together gently until the zoodles are warmed through, 2 to 3 minutes tops.

Step 7 — Sprinkle on some parsley and more cheese if you’re feeling extra. Plate it up and enjoy immediately.

5) Tips for Making Zucchini Noodle Chicken Alfredo

Let’s start with the zoodles. Don’t overcook them. Zucchini’s like that one friend who can’t handle pressure — too much heat and it gets mushy fast. Two to three minutes is plenty.

If you’re looking to boost the protein without piling on calories, grilled chicken is your friend here. Works great and holds up well in the sauce. I’ve used leftovers plenty of times, and no one ever noticed (except me, but I didn’t complain).

Want to level up the sauce? Use fresh grated Parmesan instead of the bagged stuff. It melts better and has way more flavor. Trust me, your taste buds will know the difference even if your wallet doesn’t.

6) Making Zucchini Noodle Chicken Alfredo Ahead of Time

This dish actually does okay in the fridge — just don’t mix in the zucchini noodles until the last second. They’ll get too soft and turn watery if they sit too long in the sauce.

Make the sauce and chicken ahead of time and keep them in the fridge. When you’re ready to eat, heat it up gently on the stove, then stir in freshly spiralized zucchini noodles and cook for two minutes. That’s your shortcut to a low calorie dinner recipe with barely any effort.

It’s the kind of meal prep that won’t feel like a sad desk lunch. You’ll actually look forward to it — which is saying something, right?

7) Storing Leftover Zucchini Noodle Chicken Alfredo

Got leftovers? Toss them in an airtight container and stash it in the fridge. It’ll last for up to three days. Just know that the zucchini will let go of some water over time. Not a deal breaker, but give it a quick stir before reheating.

If it looks a little thin, stir in a splash of milk or more cheese to thicken it back up. That always does the trick. I like to reheat it on the stove instead of the microwave. It keeps things creamier and less watery.

Honestly, this might be one of those rare low calorie recipes that actually tastes just as good the second day — maybe better, if the sauce had a chance to hang out and mellow.

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9) Zucchini Noodle Chicken Alfredo