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A small bowl of chicken zoodle alfredo with a fork in it. | The Best Foods You'll Want to Eat for the Regular Bariatric Diet | 5 Recipes | Graphic | bariatric diet stages, bariatric diet plan

Chicken Zoodle Alfredo

When I'm craving an old comfort food, I reach for this Chicken Zoodle Alfredo. I use zucchini noodles instead of regular pasta, and I can't even tell the difference.
Course Main Course
Cuisine Italian
Servings 10 1/2 cup servings


  • 1 pound boneless, skinless chicken tenders
  • 2 tbsp olive oil extra virgin
  • 1 tbsp salt
  • 1/2 tbsp pepper
  • 1 tbsp paprika
  • 1 tbsp Italian Seasoning
  • 1/4 cup water or chicken broth
  • 16 oz Zucchini Noodles Or 2-3 large zucchinis, spiraled at home
  • 1 16 oz jar reduced-fat Alfredo sauce
  • 2 tbsp Parmesan Cheese Plus extra for topping


  • Heat the olive oil in a large skillet. While it heats, season both sides of the chicken tenders with salt, pepper, paprika and Italian seasoning
  • Carefully place the chicken tenders in the hot skillet. It should sizzle. If it doesn't sizzle, let it heat some more.
  • Cook the chicken until it's golden brown and the sides are white. Flip the chicken and cook on other side until golden brown and cooked through. Add a little water if it gets too dry.
  • Remove the chicken from the pan. Reduce the heat. Add the water (or broth) and scrape the bottom of the pan to get up bits that may have stuck.
  • Add the spiraled zucchini to the pan. Saute for a few moments to soften slightly.
  • Add the chicken back to the pan. Pour in the Alfredo sauce and stir well to combine. Allow the sauce to heat up thoroughly, stirring often.
  • Add the Parmesan cheese and stir well.
  • Serve with extra Parmesan cheese on top.