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Chicken Cauli-Alfredo with Zoodles

Make this low-carb chicken alfredo with cauliflower sauce and zucchini noodles for a healthy lunch and dinner you can take on the go.

Chicken Cauli-Alfredo with Zoodles

From Yasmin Alishav

Chicken Cauli-Alfredo with Zoodles


  1. For the sauce:
    16 ounces riced cauliflower
    4 cloves garlic
    4 tablespoons olive oil
    Salt and Pepper to taste
  1. For the noodles:
    2 tablespoons olive oil
    6 ounces chicken tenders
    2 zucchini, spiralized
    2 cloves garlic, finely minced
    Salt and pepper to taste


  1. For the sauce: In a saucepan, bring the 1 quart of water to a boil. Add the riced cauliflower, garlic, and salt and simmer until al dente, about 7 minutes. Drain the cooked cauliflower and garlic, reserving 1 cup of the simmering liquid. Add the cauliflower, garlic and water to a blender and puree until smooth. Add a little more water if necessary. While the mix purees, slowly add the olive oil in a thin stream, creating an emulsion.
  2. Pour the sauce back into the saucepan, and bring it up to a simmer. Add the pepper and more salt if necessary.
  3. For the noodles: Season the chicken tenders with salt and pepper. Heat the olive oil in a medium skillet over medium heat. When hot, add the chicken and cook the chicken tenders in the hot pan until lightly browned and cooked through, about 4 minutes per side. Remove the chicken from the pan, add the garlic and saute for 2 minutes, or until fragrant; don't let it brown. Add the spiraled zucchini , salt and pepper and cook until the zucchini is tender but still slightly crisp, about 5 minutes.
  4. Toss zoodles in the cauliflower Alfredo, top with chicken, and serve. Enjoy!
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