Go Back
Homemade 20-Minute Blackened Chicken Alfredo Zoodles photo
Print Recipe Save it for later

20-Minute Blackened Chicken Alfredo Zoodles

This 20-Minute Blackened Chicken Alfredo Zoodles is a quick, creamy, and flavorful low-carb dinner with smoky blackened chicken and garlicky Alfredo sauce over fresh zucchini noodles.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Keyword: Easy, Gluten-Free, Healthy, Low-Carb, Quick
Servings: 2 servings

Ingredients

  • 2 medium zucchinis spiralized into zoodles
  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 tablespoon blackened seasoning
  • 0.5 cup heavy cream
  • 0.5 cup grated Parmesan cheese
  • 2 cloves garlic minced
  • Salt and pepper to taste
  • Chopped parsley for garnish

Instructions

  • Start by washing the zucchinis and using a spiralizer to create zoodles. If you don’t have a spiralizer, you can use a vegetable peeler to create thin ribbons or buy pre-made zoodles from the store. Set the zoodles aside on a paper towel to absorb any excess moisture.
  • Pat the chicken breasts dry with paper towels. Rub both sides of each chicken breast with olive oil, then evenly coat them with the blackened seasoning.
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts. Cook for about 5-6 minutes on each side or until cooked through and blackened. Remove and let rest before slicing thinly.
  • In the same skillet, reduce heat to medium and add minced garlic. Sauté for about 30 seconds until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese until smooth and creamy. Season with salt and pepper to taste.
  • Add the zucchini noodles to the skillet with the Alfredo sauce. Toss gently to coat and cook for 2-3 minutes until tender but still slightly crisp.
  • Plate the Alfredo zoodles and top with sliced blackened chicken. Garnish with chopped parsley and serve immediately.

Equipment

  • Spiralizer
  • Large Skillet
  • Vegetable peeler

Notes

  • Use fresh, firm zucchinis to prevent mushy zoodles.
  • Make your own blackened seasoning if needed with paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and pepper.
  • Rest chicken after cooking to keep it juicy and easier to slice.