Grilled Chicken Cauliflower Alfredo with Zucchini Noodles – a very creamy cauliflower Alfredo sauce that not only replaces traditional Alfredo sauce in a healthy way, but has been perfected!
This Grilled Chicken Cauliflower Alfredo with Zucchini Noodles recipe has so much going for it as far as flavor, creaminess, and texture. If you’re looking to enjoy a chicken Alfredo dish, but also want to cut back on calories – then this is the recipe for you coming in at under 275 calories per serving! Not only does it deliver when it comes to flavor, but it serves as the perfect guilt-free indulgence.
I have been working with cauliflower as a sauce replacement for several years and I truly think I have perfected the sauce. I have reached a point that I wouldn’t change a thing. Makes it a keeper then, right?? I have every belief that you’re going to be pleasantly surprised at how delicious this recipe is. Between the perfectly replaced Alfredo sauce to the zucchini noodles – you won’t miss the traditional dish. Much! Ha! Let’s be honest – the real thing is divine, for a reason!
This one takes the cake for a healthy substitute, though!
Did I mention the sauce can be dipped? Or even stand alone? Can be combined with other dishes?
(Stay tuned – I’ve got a few surprises up my sleeve for you!)
If you’re interested in the sauce alone, then check out my Creamy Cauliflower Alfredo Sauce recipe.
Be sure to let me know what you think!
I’m pretty sure you’re going to be soaking up every last bit of this sauce with your favorite bread. That just means a clean easy-to-wash plate, right? If it even leaves the pan! Not to mention happy eaters. You know I firmly believe that when someone is silent while eating – you’ve done your job. Anyone else agree with me?
How can you not only love how versatile cauliflower is, but also – that you can spiralize vegetables (such as zucchini) to replace noodles, creating a healthier, low-carb option to pasta?
I’m not sure about you, but I already struggle with controlling my carb portions. I could eat them for every meal, every day, and in any form – breads, pasta’s or other grains.. doesn’t matter. So this dish makes for a completely healthy indulgence. Mind you, I did dip a roll in my sauce. How do you think I know you’ll soak yours up, too? 😉
A peak at that creamy delicious dish before I twirled, swirled and then devoured.
If you’re not a fan of zucchini noodles, then you’re more than welcome to sub out the noodles for traditional pasta or rice.
You can even substitute the chicken for another meat, such as shrimp, or omit it for a meat-free version. The dish can stand alone without any meat support. HA!
(I may earn a small fee if you purchase something through a link on my blog.)
- I boiled my cauliflower florets in low-sodium chicken broth. You can swap for vegetable broth, or even water – but I feel that broth truly helps add some flavor to the sauce.
- I use a Cast Iron Square Grill Pan to grill my chicken, but feel free to pan fry or use your outdoor grill. I do recommend grilling it, as it gives the chicken a great crispy texture that enhances the dish.
- I added crushed red pepper flakes. If you’re not a fan of heat, I would either omit or use sparingly – a little goes a long way.
- The roasted red peppers are optional, but just as I mentioned about grilling the chicken – they do help add some great flavor. I used a store-bought jarred version for convenience purposes, but I do highly recommend roasting them yourself as fresh is always best. Follow my How To Roast Red Peppers directions – they won’t steer you wrong! Very easy to do.
- Be sure to drain as much of the water from the jar as you can. The zucchini will naturally release water when it has cooked. Using frozen roasted red peppers may add additional water as well. Allow them to thaw and pat dry prior to cooking.
– If you’re new to spiralizing or not seeing the results you’re looking for (ex. too runny/mushy zucchini noodles), I recommend looking into the Paderno Vegetable Slicer/Spiralizer. It is what I own and have been using for several years. When I spiralize vegetables, I use the blade with the thicker/wider option. This helps to keep from having mushy or watery zoodles when you cook them. The thicker they are, they will stay a bit more tender when cooked. I have not used any hand-held spiralizers, so I cannot attest to the use of those.
Excited about this Grilled Chicken Cauliflower Alfredo Zucchini Noodles recipe and anxious for more delicious, healthy recipes? Sign up for my newsletter below!
DON’T FORGET TO SUBSCRIBE TO With Peanut Butter on Top TO STAY UP TO DATE WITH NEW RECIPE POSTS – DIRECTLY TO YOUR INBOX! I WILL NEVER SEND YOU SPAM! JUST SCRUMPTIOUS, FREE RECIPES! 🙂
Grilled Chicken Cauliflower Alfredo with Zucchini Noodles
This Grilled Chicken Cauliflower Alfredo with Zucchini Noodles recipe has so much going for it as far as flavor, creaminess, and texture. If you're looking to enjoy chicken Alfredo dish, but also want to cut back on calories - then this is the recipe for you. Not only does it deliver when it comes to flavor, but it serves as the perfect guilt-free indulgence.
*Be sure to drain as much of the water from the jar of roasted red peppers as you can. The zucchini will naturally provide water when it's cooked.Using frozen roasted red peppers may add additional water as well. Allow them to thaw and pat dry.
I used a store-bought jarred version for convenience purposes, but I do highly recommend roasting them yourself as fresh is always best. Follow my How To Roast Red Peppers directions - they won't steer you wrong! Very easy to do.
*Time will be dependent on how thickly cut your chicken breast is.
*If you cook zucchini noodles too long, they will be mushy.