THE RECIPE JOURNAL · Main Course
Mike's Mouthwatering Zoodle Fettuccine Alfredo with Chicken
If you're craving a creamy, comforting meal without the extra carbs, this dish is a perfect choice. Tender chicken and zucchini noodles come together in a rich Alfredo sauce that's sure to satisfy your taste buds.
FROM THE KITCHEN • Mike's Mouthwatering Zoodle Fettuccine Alfredo with Chicken
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by dissolving some kosher salt in boiling water in a large bowl, then add cold water and toss in the chicken strips. Let them chill in the fridge for about 30 minutes to an hour. When ready, drain the chicken and pat it dry.
02
Step 2
Next, use a mandoline or a sharp knife to slice the zucchini into thin pieces about 1/8-inch thick, then cut those into fettuccine-like strips. Toss the zucchini noodles in a bowl with 2 tablespoons of salt and let them sit for half an hour to soften and release some moisture.
03
Step 3
Heat a bit of oil in a skillet over medium heat, then add the chicken strips. Cook until they’re nicely browned all over and cooked through, about 5 to 7 minutes. Once done, transfer the chicken to a bowl and set aside.
04
Step 4
In the same skillet, crank the heat up and add the butter. Smash the garlic right into the pan and cook for a minute until fragrant. Pour in the cream and bring it to a gentle boil. Lower the heat and stir in the Parmesan cheese until it melts into a smooth sauce. Add a good pinch of pepper.
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Step 5
Toss the zucchini noodles into the sauce and cook for just a minute or two, stirring gently so they don’t get soggy. Then, add the chicken back to the pan and warm everything through for another minute. Give it a good toss to coat everything in the sauce.
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Step 6
Taste and adjust with salt and pepper if needed. Serve it up with some fresh tomatoes on top for a pop of color and freshness.
Why you’ll love it
This dish combines creamy, comforting flavors with a fresh, healthy twist. Using zucchini noodles makes it lighter without losing any of the classic Alfredo richness. It’s a great way to enjoy a satisfying meal that feels indulgent but is packed with nutrients.
How to serve
Serve this creamy pasta with a sprinkle of fresh parsley or grated Parmesan on top. A side salad with a light vinaigrette or steamed green beans pairs well to add extra freshness. For a little extra zest, add a squeeze of lemon juice just before serving.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 days. Zoodles tend to release water when stored, so it’s best to reheat gently on the stove, stirring carefully, to keep the sauce creamy and prevent the noodles from becoming soggy.
