I make this Chicken Alfredo Zucchini Salad when I want the creamy comfort of Alfredo with a lighter, fresher twist. Tender chicken and crisp zucchini ribbons are tossed in a rich, garlicky Alfredo-style dressing that feels indulgent without being too heavy. It’s satisfying, flavorful, and perfect for a refreshing lunch or light dinner.
Why You’ll Love This Recipe
I love how this recipe transforms classic Alfredo flavors into something bright and balanced. The zucchini keeps the dish light and slightly crisp, while the creamy dressing adds that familiar richness I enjoy.
I also appreciate how versatile it is. I can serve it warm, chilled, or at room temperature, and it works beautifully for meal prep. It feels comforting but still packed with fresh ingredients.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 medium zucchini, spiralized or shaved into ribbons
2 cups cooked chicken breast, sliced or shredded
2 tablespoons olive oil
2 cloves garlic, minced
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
2 ounces cream cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
Directions
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I start by preparing the zucchini. If I’m using spiralized zucchini, I lightly pat it dry with paper towels to remove excess moisture.
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In a skillet over medium heat, I warm the olive oil and sauté the minced garlic for about 30 seconds until fragrant.
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I add the heavy cream and cream cheese, stirring until the cream cheese melts and the sauce begins to thicken.
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I stir in the grated Parmesan cheese, salt, and black pepper, letting the sauce simmer gently for 2–3 minutes until smooth and creamy.
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I remove the skillet from the heat and stir in the lemon juice for brightness.
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In a large bowl, I combine the zucchini and cooked chicken. I pour the warm Alfredo sauce over the top and gently toss everything together until evenly coated.
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I finish with chopped parsley and serve immediately, or chill slightly before serving if I prefer it cooler.
Servings and Timing
Servings: 4 servings
Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Variations
I sometimes add cherry tomatoes or sautéed mushrooms for extra flavor and color. If I want a bit of crunch, I sprinkle toasted pine nuts on top.
For a lighter dressing, I substitute half of the heavy cream with milk. I also enjoy adding a pinch of red pepper flakes for gentle heat.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days.
When reheating, I warm it gently in a skillet over low heat, adding a splash of milk or cream to loosen the sauce if needed. If I prefer it cold, I give it a quick toss before serving.
I don’t recommend freezing this dish, as the creamy sauce and zucchini texture can change after thawing.
FAQs
Can I use rotisserie chicken?
I often use rotisserie chicken to save time. I simply shred it and mix it into the salad.
How do I prevent watery zucchini?
I lightly salt the zucchini and let it sit for a few minutes, then pat it dry before combining with the sauce.
Can I make this dairy-free?
I can use dairy-free cream and cheese alternatives, though the flavor and texture may vary slightly.
Is this salad served warm or cold?
I enjoy it both ways. It’s comforting when slightly warm and refreshing when chilled.
Can I add pasta?
If I want a heartier dish, I mix in a small amount of cooked pasta along with the zucchini.
Conclusion
I find this Chicken Alfredo Zucchini Salad to be a delicious balance of creamy comfort and fresh ingredients. The tender chicken, garlicky Alfredo sauce, and crisp zucchini create a satisfying dish that feels both indulgent and light. Whenever I want a flavorful meal that comes together quickly, I turn to this recipe.
Print
Chicken Alfredo Zucchini Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Low Calorie
Description
A lighter twist on classic Alfredo, this Chicken Alfredo Zucchini Salad combines tender chicken and crisp zucchini ribbons tossed in a creamy, garlicky Parmesan sauce. It’s comforting yet fresh, perfect for a satisfying lunch or light dinner.
Ingredients
- 2 medium zucchini, spiralized or shaved into ribbons
- 2 cups cooked chicken breast, sliced or shredded
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 ounces cream cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the zucchini by spiralizing or shaving into ribbons. Pat dry to remove excess moisture.
- Heat olive oil in a skillet over medium heat and sauté garlic for about 30 seconds until fragrant.
- Add heavy cream and cream cheese, stirring until melted and slightly thickened.
- Stir in Parmesan cheese, salt, and black pepper. Simmer gently for 2–3 minutes until smooth.
- Remove from heat and stir in lemon juice.
- In a large bowl, combine zucchini and cooked chicken.
- Pour warm Alfredo sauce over the mixture and gently toss to coat evenly.
- Sprinkle with fresh parsley and serve warm or slightly chilled.
Notes
- Lightly salt zucchini and pat dry to prevent excess moisture.
- Add cherry tomatoes or sautéed mushrooms for extra flavor.
- Substitute half the cream with milk for a lighter sauce.
- Store in the refrigerator for up to 3 days.
- Reheat gently with a splash of milk to loosen the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 115 mg
