One-Pot Zucchini Noodle Alfredo (Printable Version)
Light Alfredo tossed with shredded chicken, crisp zucchini noodles, and basil, perfect for a quick, healthy meal.
# The Ingredients You'll Need:
→ Main Ingredients
01 - 2 medium zucchini, spiralized
02 - 1 cup cooked chicken, shredded
03 - 1/2 cup light Alfredo sauce
04 - 1/2 cup cherry tomatoes, halved
05 - 2 tablespoons chopped fresh basil
# Step-by-Step Instructions:
01 - Heat a large skillet over medium heat. Add the shredded chicken and halved cherry tomatoes. Cook, stirring occasionally, until both are heated through.
02 - Add the spiralized zucchini and light Alfredo sauce to the skillet. Gently toss and simmer for 2 to 3 minutes, allowing the noodles to heat through without becoming overly soft.
03 - Remove from heat, stir in chopped basil, and serve immediately while the zucchini remains slightly crisp.
# Additional Tips::
01 -
- Quick dinner with just twenty minutes from start to finish
- Low carb for a lighter meal without sacrificing comfort
- One skillet means fewer dishes to clean
- Fresh basil and tomatoes brighten up the classic Alfredo flavor
- Uses cooked chicken to speed up prep time
02 -
- High protein thanks to the chicken
- Zucchini noodles are a great gluten free swap for pasta
- This makes excellent leftovers for lunch the next day
03 -
- Always salt zucchini noodles lightly and pat them dry to keep them from watering down the sauce.
- Spiralize your zucchini just before cooking for maximum crunch.
- Use a nonstick skillet to keep the Alfredo sauce creamy and smooth.
- If your tomatoes are on the tart side add a pinch of sugar or honey at the start for balance.