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Homemade Cajun Chicken Alfredo with Zoodles photo
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Cajun Chicken Alfredo with Zoodles

A creamy, low-carb Cajun chicken Alfredo served over tender zucchini noodles.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 8 servings

Ingredients

  • 2 lb chicken breast boneless, skinless, cut into 1-inch chunks
  • 2 bell peppers 1 red, 1 green, cut into bite-sized pieces
  • 2 tbsp Cajun seasoning
  • 2 tbsp olive oil divided (1 tbsp for marinade, 1 tbsp for cooking zoodles)
  • 3 cloves garlic pressed
  • 1/4 cup green onion chopped, for garnish
  • 2 cup heavy cream
  • 1 cup Parmesan cheese grated
  • 1/2 cup butter
  • 4 oz cream cheese
  • 1 tbsp Cajun seasoning for sauce
  • 4 lb zucchini spiralized into zoodles
  • 1 tbsp olive oil for cooking zoodles (included in divided oil above)

Instructions

  • Cut the chicken into 1-inch chunks and place in a zip-top bag with 1 tbsp olive oil and 2 tbsp Cajun seasoning; mix to coat and let marinate while you prep the vegetables.
  • Cut the bell peppers into bite-sized pieces and press the garlic; set aside the chopped green onion for garnish.
  • Heat 1 tbsp olive oil in a large skillet over high heat. Add marinated chicken in a single layer (work in batches if needed) along with the peppers.
  • Cook the chicken without stirring for 3–4 minutes, flip pieces with tongs and cook 2 more minutes, then add the pressed garlic and cook 1 additional minute until chicken reaches 165°F.
  • Remove the cooked chicken and peppers from the skillet and set aside. In the same skillet over medium heat, melt the butter and add 1 tbsp Cajun seasoning.
  • Add the heavy cream, cream cheese, and grated Parmesan to the skillet and whisk until the cheeses melt and the sauce comes to a brief boil, about 1 minute; then remove from heat.
  • In a separate large skillet, heat 1 tbsp olive oil over high heat. Add the spiralized zucchini and cook 2–3 minutes without stirring, then stir and cook another 2 minutes until softened but not mushy.
  • Toss the zoodles, cooked chicken, and peppers with the Alfredo sauce until evenly coated.
  • Serve immediately and sprinkle chopped green onion over the top.

Equipment

  • Large Skillet
  • Zip-top Bag
  • Tongs
  • Measuring Spoons
  • Measuring Cups
  • Whisk

Notes

  • Use a meat thermometer to ensure chicken reaches 165°F.
  • Do not overcook zoodles to avoid a mushy texture.
  • Split chicken cooking into batches if needed for even browning.