Protein Veggie Packed Zucchini Noodle (Print)

Creamy Alfredo sauce with tender chicken, fresh vegetables, and spiralized zucchini noodles for a protein-rich, satisfying meal.

# What You Need:

→ Proteins

01 - 2 large boneless skinless chicken breasts (about 1.1 lbs), cut into strips

→ Vegetables

02 - 4 medium zucchini, spiralized into noodles
03 - 1 cup broccoli florets
04 - 1 red bell pepper, thinly sliced
05 - 1 cup baby spinach
06 - 2 cloves garlic, minced

→ Sauce

07 - 1 tablespoon olive oil
08 - 1 tablespoon unsalted butter
09 - 1 cup light cream or half-and-half
10 - 1/2 cup freshly grated Parmesan cheese
11 - 1/4 cup low-fat cream cheese
12 - Salt and freshly ground black pepper, to taste

→ Garnish

13 - 2 tablespoons chopped fresh parsley
14 - Extra Parmesan cheese, for serving

# How to Make:

01 - Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken strips, season with salt and pepper, and sauté for 5–6 minutes until golden and cooked through. Transfer to a plate and set aside.
02 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
03 - Add broccoli and red bell pepper. Cook for 3–4 minutes until just tender.
04 - Lower heat to medium-low. Pour in light cream and stir in cream cheese until melted and smooth.
05 - Add grated Parmesan cheese, stirring until sauce is creamy. Season with additional salt and pepper to taste.
06 - Gently fold in zucchini noodles and baby spinach. Cook for 2–3 minutes, tossing until noodles are just tender and spinach is wilted. Avoid overcooking to prevent sogginess.
07 - Return cooked chicken to skillet and toss everything together until well combined and heated through. Serve immediately, garnished with chopped parsley and extra Parmesan.

# Expert Advice:

01 -
  • You get that rich restaurant-style Alfredo experience while actually hitting your protein goals for the day
  • The vegetables soak up all that garlicky creamy sauce so even veggie skeptics happily clean their plates
02 -
  • Overcooking zucchini noodles turns them into watery mush so watch the clock carefully during those final 2 to 3 minutes
  • The sauce continues thickening off the heat so remove it slightly earlier than you think is necessary
03 -
  • Pat your zucchini noodles dry with paper towels before cooking to remove excess moisture
  • Room temperature cream incorporates more smoothly than cold straight from the fridge

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