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One-Pot Chicken Alfredo Zucchini Noodles

Name: One-Pot Chicken Alfredo Zucchini Noodles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian-Inspired
Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces; 4 medium zucchinis, spiralized into noodles; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 small onion, finely chopped; 1 1/2 cups unsweetened almond milk; 1/2 cup canned coconut milk (full fat); 1/4 cup nutritional yeast; 1 tablespoon lemon juice; 1 teaspoon Italian seasoning; 1/2 teaspoon crushed red pepper flakes (optional); Salt and freshly ground black pepper, to taste; Fresh parsley, chopped (for garnish)

By PanPotPlates Editorial TeamPublished May 9, 2026

Italian-Inspired 30 mins onepotlowcarbquickeasyglutenfreedairyfreeweeknight

One-Pot Chicken Alfredo Zucchini Noodles with measured ingredients, 30-minute timing, 4-serving yield, and step-by-step instructions for one-pot, one-pan, skillet, casserole, and sheet-pan recipes.

Prep 10 min

Cook 20 min

Total 30 min

Servings 4

Difficulty easy

Cuisine Italian-Inspired

Ingredients

Servings 4

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
4 medium zucchinis, spiralized into noodles
2 tablespoons olive oil
3 cloves garlic, minced
1 small onion, finely chopped
1 1/2 cups unsweetened almond milk
1/2 cup canned coconut milk (full fat)
1/4 cup nutritional yeast
1 tablespoon lemon juice
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)

Ingredients for One-Pot Low-Carb Chicken Alfredo Zucchini Noodles

Instructions

Heat olive oil in a large deep skillet or sauté pan over medium-high heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the chicken pieces to the pan, season with salt, pepper, and Italian seasoning. Cook for 6-7 minutes until the chicken is golden brown and cooked through, stirring occasionally.
Pour in the almond milk and coconut milk, stirring to combine.
Add nutritional yeast and lemon juice, whisking to create a creamy Alfredo sauce base.
Reduce heat to medium-low and simmer the sauce for 3-4 minutes until it thickens slightly.
Add the zucchini noodles to the pan and toss gently with the sauce and chicken, cooking for 2-3 minutes until the noodles are tender but still have some bite.
Season with additional salt, pepper, and crushed red pepper flakes if using.
Remove from heat and garnish with fresh chopped parsley before serving.