Grilled Chicken Cauliflower Alfredo with Zucchini Noodles – a 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.This recipe reached a point that I would not change a thing. Makes it a keeper then, right??
You are 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!
You are 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? 😉
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!
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- 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.
- The pan used in my cooking was 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.
- If you’re not a fan of heat, you can either omit or use the Crushed Red Pepper Flakes 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.
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Grilled Chicken Cauliflower Alfredo with Zucchini Noodles
- 1 lb boneless skinless chicken breast, sliced thin and then cut into slices
- 1/2 tsp sea salt
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/8 tsp black pepper
- 2 cups Creamy Cauliflower Alfredo Sauce
- 12 oz roasted red peppers drained and chopped*, 1 cup
- 4 medium zucchini's spiralized
- 1.5 tbsp extra-virgin olive oil
- Shaved parmesan cheese
- Chopped parsley
- Serve with your favorite dipping bread
Rinse chicken in water and pat dry. Slice chicken to desired strip thickness. Or wait to cut until after cooked.
Using a brush, coat the chicken with approximately 1/2 tablespoon of olive oil and season with salt, garlic powder, paprika, and pepper.
Place a grill pan (or regular pan) over medium heat. Add olive oil and allow it to heat.
Once heated, add the chicken to the pan allowing to cook 8-10 minutes, or until done.
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.*
If desired, season noodles with additional garlic powder and a dash of sea salt.
When the noodles have cooked (yet still have some firmness), add the chicken and cauliflower alfredo sauce. Stir to combine.
*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.