Grilled Chicken Cauliflower Alfredo with Zucchini Noodles

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.

Grilled Chicken Cauliflower Alfredo with Zucchini Noodles | www.withpeanutbutterontop.com

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!

Grilled Chicken Cauliflower Alfredo with Zucchini Noodles | www.withpeanutbutterontop.com

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!)

Creamy Cauliflower Alfredo Sauce | www.withpeanutbutterontop.com

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?

Grilled Chicken Cauliflower Alfredo with Zucchini Noodles | www.withpeanutbutterontop.com
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? 😉

Grilled Chicken Cauliflower Alfredo with Zucchini Noodles | www.withpeanutbutterontop.com
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!

Tips:

(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.

Spiralizing Recommendations:

– 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.

Spiralizer

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Grilled Chicken Cauliflower Alfredo with Zucchini Noodles | www.withpeanutbutterontop.com
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.
Grilled Chicken Cauliflower Alfredo with Zucchini Noodles | www.withpeanutbutterontop.com
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.
Servings Prep Time
4servings 10minutes
Cook Time
15minutes
Servings Prep Time
4servings 10minutes
Cook Time
15minutes
Ingredients
Chicken:
Additional Ingredients:
Instructions
  1. Rinse chicken in water and pat dry. Slice chicken to desired strip thickness. Or wait to cut until after cooked.
  2. Using a brush, coat the chicken with approximately 1/2 tablespoon of olive oil and season with salt, garlic powder, paprika, and pepper.
  3. Place a grill pan (or regular pan) over medium heat. Add olive oil and allow it to heat.
  4. Once heated, add the chicken to the pan allowing to cook 8-10 minutes, or until done.
  5. Place a separate large pan over medium-low heat with olive oil. Once heated, add the roasted red peppers and zucchini noodles - stirring to cook them through.*
  6. If desired, season noodles with additional garlic powder and a dash of sea salt.
  7. When the noodles have cooked (yet still have some firmness), add the chicken and cauliflower alfredo sauce. Stir to combine.
Recipe Notes

*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.

 

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    Comments

    Sandra

    M 13yo son and I just got done making and eating this dish. We both really loved it! The only issue was the sauce wasn’t creamy. 🙁 It came out grainy. I think we just needed to blend it more. The flavor though was on point! We also just used regular fettuccini noodles since I don’t have a spiralizer. Thank you for the recipe! I can’t wait to enjoy more dishes!

      Samantha Buckner

      Hey Sandra,
      I am so glad you and your son enjoyed the recipe! Sorry to hear that it was gritty for you. Two things that I can think of that may have caused this: 1.) The cauliflower florets were not cooked through. Make sure they are fork tender all the way through. 2.) The mixture may not have been processed thoroughly. Perhaps a few more minutes in your blender/processor would have helped achieve the creamy texture it should have. Hope this helps you! Thank you for your kind words! 🙂

    Caitlin

    Just made this recipe – sooo good. I added SAUTÉED Mushrooms and spinach to really kick up the veggie content. Only thing i would change is probably using a half cup of roasted red peppers. I felt a Whole cUp tooK awaY from the creamy and NUTTINESS of the sauce.

      Samantha Buckner

      I’m so glad you enjoyed it so much! I love your additions of the sautéed mushrooms and spinach!! I am going to have to try that combo sometime! 🙂