Looking for a low-carb, creamy, and delicious dinner idea? This Chicken Zucchini Alfredo recipe is the perfect answer! Not only is it specific carbohydrate diet (SCD) friendly, but it also works well for gluten-free, low-carb, and keto diets.
With a flavorful Alfredo sauce and tender zucchini ribbons or zucchini chunks, this dish is a healthy alternative to traditional pasta dishes without sacrificing taste.
Why You’ll Love This Recipe
- SCD-Friendly: Perfect for those following the Specific Carbohydrate Diet.
- Low-Carb and Keto: Swap out high-carb pasta for zucchini ribbons or cubed zucchini.
- Quick and Easy: Ready in just 30 minutes, making it perfect for busy weeknights.
- Versatile: Enjoy it as a light lunch or a filling dinner for the whole family.
Chicken Zucchini Alfredo Ingredients
- 4 medium zucchini, peeled and chopped or sliced into thin noodles
- 2 tablespoons virgin olive oil
- 4 cups boiling water
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 2 tablespoons chopped basil
- ¼ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup butter
- 6 cloves of garlic, minced
- 2 tablespoons almond flour (more if needed to thicken)
- 1 quart coconut milk
- ¼ cup grated Parmesan
- 2 tablespoons garlic powder
- 1 teaspoon cayenne pepper
- 2 teaspoons Italian seasoning
How to Make SCD Chicken Zucchini Alfredo
Step 1: Prepare the Zucchini & Bell Peppers
This chicken zucchini alfredo recipe starts with adding zucchini and bell peppers to a skillet.
If you are using zucchini noodles, boil the zucchini and set aside.
Step 2: Cook the Chicken
Roughly chop the chicken into chunks and cook until it is completely white inside and out.
Season with cayenne pepper, black pepper, garlic powder, and Italian seasoning. Set aside.
Step 3: Make the Alfredo Sauce
In a large skillet, melt the butter over medium heat and sauté the minced garlic for 4-5 minutes.
Add lemon juice, basil, salt, and pepper to the skillet.
Whisk in the almond flour to create a roux, then gradually add the coconut milk.
Bring the sauce to a simmer, whisking occasionally, until it thickens (about 3-5 minutes). Add more almond flour if needed.
Stir in the Parmesan cheese until fully incorporated.
Step 4: Combine and Serve
Add the cooked chicken to the sauce, stirring to coat.
Serve the chunks of zucchini or zucchini noodles topped along with the bell peppers topped with the creamy Alfredo sauce and chicken.
I like to add everything to the skillet and allow the flavors to meld together while cooking for a couple of extra minutes.
Serving Suggestions
- Pair this dish with a side of steamed vegetables or a fresh garden salad.
- Garnish with extra grated Parmesan or a sprinkle of fresh basil for added flavor.
Storage and Reheating
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm gently on the stovetop over low heat, adding a splash of coconut milk if the sauce thickens too much.
Tips for Success
- Avoid Mushy Zucchini: Boil the zucchini just until tender to maintain a firm texture.
- Check SCD Compliance: Ensure all ingredients, especially the Parmesan and almond flour, meet SCD guidelines.
- Adjust Seasoning: Taste the sauce and adjust the seasoning as needed for a perfectly balanced flavor.
FAQs
Is this recipe gluten-free?
Yes, this Chicken Zucchini Alfredo is completely gluten-free as it uses zucchini instead of traditional pasta and almond flour as a thickener.
Can I make this dairy-free?
Yes, you can omit the Parmesan cheese or replace it with a dairy-free, SCD-compliant alternative.
Can I make this into a Paleo Chicken Zucchini Alfredo Recipe?
Yes! This recipe is not strictly paleo as written because it includes Parmesan cheese, which is not allowed on a traditional paleo diet. To make it paleo, you could substitute the Parmesan cheese with a paleo-friendly alternative, such as nutritional yeast or omit it entirely. All other ingredients, such as zucchini, coconut milk, almond flour, and seasonings, align well with paleo dietary guidelines.
How do I thicken the sauce without almond flour?
If you prefer not to use almond flour, you can reduce the sauce further by simmering it longer.
This SCD Chicken Zucchini Alfredo is a satisfying and healthy twist on a classic favorite. Whether you’re following the Specific Carbohydrate Diet or just looking for a low-carb option, this dish will become a staple in your meal rotation. Try it today and experience the perfect balance of creamy, savory, and fresh flavors!
More Easy Recipes to Try
- Paleo Blueberry Muffins – Gluten Free & SCD
- Grain-free Cashew Bread
- SCD Deep Dish Pizza Recipe (Gluten-Free SCD Pizza)
- Keto Raspberry Vinaigrette
- How to Make Chicken Soup With Drumsticks
Want even more recipe inspiration? Sign up to the free newsletter to receive an email every time a new recipe goes live on my site & don’t forget to follow along on Pinterest!
SCD Chicken Zucchini Alfredo
This Chicken Zucchini Alfredo recipe is a creamy gluten- free SCD-friendly dish of zucchini, chicken, and peppers in a rich Alfredo sauce.
Ingredients
- 4 medium zucchini, peeled and sliced into thin noodles
- 2 tablespoons virgin olive oil
- 4 cups boiling water
- 1 tablespoon lemon juice
- 1 garlic clove
- 2 tablespoons chopped basil
- ¼ teaspoon salt
- 2 Teaspoons of
- 1/2 Teaspoon of Black Pepper
- ¼ cup butter
- 6 cloves of garlic, minced
- 2 Tablespoons of Almond Flour (more if needed to thicken)
- 1-quart coconut milk
- ¼ cup grated Parmesan
- 2 Tablespoons of Garlic Powder
- 1 Teaspoon of Cayenne Pepper
- 2 Teaspoons of Italian Seasoning
Instructions
Chop vegetables into bite sized pieces. Cook the bell peppers and zuchinni in a skillet until they soften, then set aside.
Cut the chicken into chunks and cook until fully cooked through.
Season the chicken with cayenne pepper, black pepper, garlic powder, and Italian seasoning.
In a separate pan, melt butter and sauté the garlic over medium heat for 4-5 minutes.
Stir in the flour, then add the coconut milk. Bring to a simmer, whisking occasionally, for 3-5 minutes until the sauce thickens.
If the sauce needs to be thicker, add more flour.
Whisk in the Parmesan cheese, then add the cooked chicken.
Serve the zucchini and bell peppers with the chicken and sauce on top.
Notes
Swap out the zucchini with your favorite stir fry vegetables for an easy healthy swap.
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Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 770Total Fat 72gSaturated Fat 53gTrans Fat 1gUnsaturated Fat 14gCholesterol 36mgSodium 395mgCarbohydrates 30gFiber 5gSugar 4gProtein 13g
The nutrition in recipes is caluculate by AI, mistakes happen. It is highly recommended to check carb counts to make sure these recipes fit into your diet.
About Thirty Something Super Mom
My journey started after a Crohn's disease diagnosis, inspiring a commitment to well-being. This site shares my distinctive approach to healthy living with my collection of nutritious recipes that boast authentic flavors, mimicking the indulgence of traditional dishes. I love sharing guilt free recipes for low carb, keto, gluten-free, paleo, and the specific carbohydrate diet. I also share tips on natural living, including homemade cleaners and cleaning hacks. I also share my experience as a veterinary technician and pet groomer, to integrate pet health tips, homemade dog food recipes, and grooming insights to ensure your pets thrive.
That looks fantastic! All that freshness just has to taste awesome!
That looks delicious. I LOVE that I can get all kinds of veggies into my kids AND my husband with this.
Your healthier version sounds delicious! It looks yummy too! It’s smart to go ahead and prepare a healthier version – most kids will at least want to try it.
We love Alfredo (I use the Olive Garden recipe) at our home too and I never thought to add veggies. So simple and delicious, right and I need to add more veggies to their diet.
This is a great idea, you could even pair it with rice or pour over rice. Sounds delicious! We are vegetarian so I would sub out the chicken or sub in a vegetarian chicken. Great dish for summertime!
This is a nice and light dish, love the Zucchini bit. Will try this out with the substitution of the chicken with vegetarian ingredients.
It looks so good and delicious recipe. It looks so easy to cook and will definitely try this on this weekend. Thanks for sharing!
This looks flavorful! I love that it is a helthier version and I know I can eat plenty!
This looks like a delicious dish, my kids would love it. I am going to try it this week!
I would love to try this dish! It would be great for a weekday meal since it doesn’t seem like it would take too long to make. Thanks for the idea!
This looks delicious and easy to make. I’m vegan, so i would omit the chicken and sub the parmesan for nutritional yeast. i’m sure it would still be delicious.
This is super helpful. I feel like people constantly share their zucchini with me because they grow so much and I can only make so much bread;.
Looks amazing! I just bought a bag of zucchinis from Costco yesterday! I am going to cook this recipe tonight.
Oh now this is a recipe I can get behind. These are some really amazing ingredients!
I absolutely love alfredo anything, but I’ve never had it like this! I’ll definitely have to try it!
That looks so good! Zucchini is one of my most favorite vegetables, but I have never tried preparing it like this.. I must try this ASAP.
We love chicken alfredo so I need to give this recipe a go because adding in a veggie the kids like sounds perfect, can’t wait to try it!
This sound right up my alley! I love chicken and zucchini!
This sounds delicious & would be a great way to use up our over abundance of zucchini.
I don’t see any where how much chicken to use.
Hi Lee Ann, thanks for stopping by. I usually use 1 pound of chicken when making this recipe.