Chicken alfredo was always a huge standby in my house growing up. My Nana Lulu LOVED to make chicken alfredo over pasta. So this recipe for chicken alfredo zoodle bake is loosely based on her recipe except that it is much more low carb and lean! Best of all, it was also a very simple one pan wonder meal.
That was all there was to this simple dish! I added a whole bunch of parmesan cheese before I baked it for 15 minutes. Then I just served it directly from the pan. I think my Nana Lulu would have been so proud of this dish, although she would have definitely given me some flack about using zoodles instead of noodles, ha! She was NOT about the low carb life. Hope you all enjoy this recipe too!! xoxo
This chicken alfredo zoodle bake is such a hearty, simple and low carb dinner that all comes together in one pan with lots of veggies!
- 3 tablespoons olive oil divided
- 1 pound boneless, skinless chicken tenders diced into small chunks
- 2 pinches salt divided
- 1 jar sun-dried tomatoes 12 ounces, drained and chopped small
- 4 ounces cremini mushrooms thinly sliced
- 1 whole onion diced small
- 4 cloves garlic minced
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1 cup chicken stock
- 1 teaspoon dried parsley
- 20 ounces zucchini noodles from about 4 zucchini
- 1/4 cup freshly grated parmesan cheese
Pre-heat the oven to 350 and get out a large skillet with deep sides. Heat one tablespoon of olive oil in the skillet over medium high heat and season the chicken with a generous pinch of salt. Brown the chicken in the skillet until it starts to develop some color and is cooked through. Remove it to a plate and add in the sun-dried tomatoes, mushrooms, onion and garlic. Let them cook and get fragrant for about 3-4 minutes, then remove them to the plate with the chicken. Add the remaining two tablespoons of olive oil to the pan and whisk in the flour until it becomes golden and pasty. Slowly pour in the milk and chicken stock until you have a smooth sauce.
Season the sauce with another generous pinch of salt and the dried parsley. Keep whisking it for a couple of minutes until it starts to bubble and thicken a little. Return the chicken and veggies to the pan and also add in the zoodles. Stir everything well, then sprinkle the parmesan on top. Let it bubble for a minute on the stove, then transfer it to the oven to bake for 15 minutes. Serve immediately from the pan once it is done and enjoy!!
10 thoughts on “Chicken Alfredo Zoodle Bake”
Delicious and low carb, what else can you ask?
This looks so tasty, I love that you used zoodles to make it slightly healthy 😉
Thank you very much!!
I started making zoodles in my home a few months ago and we really love it. It’s a great pasta alternative.
Definitely!! Thanks so much!
I love the unexpected addition of sun-dried tomatoes in this! I can’t wait to grab some zoodles at the store for this one!
Thanks very much, Marta!! Enjoy!
That looks amazing! I’ve never thought to add sun-dried tomatoes to alfredo! That sounds like such a tasty addition! We’ve been eating less carbs too, so this would be a great dish for next week’s meal plan!
The sun-dried tomatoes make it!! Thanks so much, I hope you like it. It’s definitely a great low carb option.
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