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Clean Food Crush Easy Chicken Alfredo With Zoodles - A Light, Creamy Weeknight Favorite

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 medium zucchini (for zoodles) or 12–16 oz pre-spiralized zucchini
  • 1 lb boneless, skinless chicken breasts (thinly sliced or pounded to even thickness)
  • 1 tablespoon olive oil or avocado oil
  • 2 tablespoons butter or ghee
  • 3–4 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1/2 cup half-and-half or full-fat coconut milk (for dairy-free)
  • 3/4 cup freshly grated Parmesan (or dairy-free Parmesan-style alternative)
  • 1 teaspoon lemon zest + 1–2 teaspoons lemon juice
  • 1/4 teaspoon red pepper flakes (optional)
  • Sea salt and black pepper
  • Fresh parsley, chopped (for garnish)

Method
 

  1. Prep the zoodles: Spiralize the zucchini using a spiralizer. Place in a colander and sprinkle with a pinch of salt. Let them sit 10 minutes to release excess moisture, then gently pat dry.
  2. Season the chicken: Pat the chicken dry. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  3. Sear the chicken: Heat olive oil in a large skillet over medium-high. Add chicken and cook 3–4 minutes per side, until golden and cooked through. Transfer to a plate and tent with foil. Slice into strips.
  4. Build the sauce base: Reduce heat to medium. Add butter to the same skillet. Stir in garlic and cook 30 seconds, just until fragrant—don’t brown it.
  5. Deglaze: Pour in the chicken broth, scraping up browned bits. Simmer 2–3 minutes to reduce slightly.
  6. Creamy finish: Lower heat to medium-low. Stir in half-and-half (or coconut milk). Sprinkle in Parmesan gradually, whisking until smooth. Add lemon zest, a squeeze of lemon juice, and red pepper flakes if using. Taste and season with salt and pepper.
  7. Add the chicken: Return sliced chicken and any juices to the pan. Simmer 1 minute to warm through.
  8. Toss with zoodles: Add zoodles to the skillet. Toss gently for 1–2 minutes, just until lightly warmed and coated. Do not overcook or they’ll get watery.
  9. Finish and serve: Top with parsley and a little extra Parmesan. Serve immediately while the zoodles are tender-crisp.