Chicken Alfredo Zoodle Bake

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.

First, I browned my diced up and seasoned chicken. It laid down a gorgeous flavor base for the whole dish that I kept building on.
After that I removed the chicken and cooked lots of lovely mushrooms, sun-dried tomatoes, onion and garlic. Oh my gosh it was so wonderfully fragrant almost instantly! I removed that from the pan too so that I could start on the yummy sauce.
The sauce was just olive oil, flour, chicken stock and milk. I whisked it while it thickened and all of the juices from the veggies mingled in. Then I just stirred the chicken and veggies back in, along with my zoodles.

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

Chicken Alfredo Zoodle Bake
Chicken Alfredo Zoodle Bake
5 from 2 votes
Chicken Alfredo Zoodle Bake
Chicken Alfredo Zoodle Bake
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

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!

Course: Main Course
Keyword: Chicken Alfredo, Chicken Alfredo Zoodle Bake
Servings: 4
Calories: 405 kcal
Author: Jeanie and Lulu’s Kitchen
Ingredients
  • 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
Instructions
  1. 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. 

  2. 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!! 

Nutrition Facts
Chicken Alfredo Zoodle Bake
Amount Per Serving (1 serving)
Calories 405 Calories from Fat 163
% Daily Value*
Fat 18.1g28%
Saturated Fat 3.9g24%
Cholesterol 87mg29%
Sodium 1491mg65%
Potassium 733mg21%
Carbohydrates 26.3g9%
Fiber 5.7g24%
Sugar 13.2g15%
Protein 37.1g74%
Calcium 140mg14%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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! #lowcarb #chicken #zoodles #chickenalfredozoodlebake #jeanieandluluskitchen
Chicken Alfredo Zoodle Bake

10 thoughts on “Chicken Alfredo Zoodle Bake”

  1. 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!

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