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One Pot Creamy Chicken Zoodle Alfredo

Serves 4     adjust servings


  • 2 Tbsp olive oil
  • 1 shallot, finely diced
  • 1 Tbsp garlic puree
  • 2 chicken breasts, cubed
  • 2 oz gluten-free spaghetti (uncooked)
  • 1 (15 oz) can coconut milk or heavy cream
  • 1 cup parmesan or nutritional yeast
  • Salt and pepper, to taste
  • 2 medium zucchini, spiralized
  • 1/4 cup finely chopped parsley
  • 1 cup cherry tomatoes, diced
  • 1/4 cup fire-roasted corn
  • 1/4 cup finely chopped cilantro


Drizzle olive oil into a GoodCook Deep Saute Pan, heat over medium-high heat.
Add garlic puree and shallot to pan. Cook until aromatic, about 2-3 minutes, then add chicken to pan. Once chicken is nicely browned, add spaghetti noodles to the center of the pan.
Add coconut milk and 1/2 cup parmesan. Cover, bring to a boil and cook, stirring occasionally, until pasta is al dente.
Add zoodles to pan, gently toss with a pasta fork. Return to stove, cover and cook until zoodles are heated through. Season to taste. Garnish with 1/2 cup parmesan and parsley. Serve and enjoy!
Top patties with avocado, tomatoes, corn and cilantro.
Serve and enjoy!

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