Avocado Alfredo Zucchini Noodles With Chicken And Sun Dried Tomatoes make the kind of no guilt dinner you can feel good about. The rich, thick, and creamy sauce comes from a wholesome avocado alfredo made without a drop of cream, giving you healthy fats, a light carb base, and a bowl full of flavor. With tender chicken and bright sun dried tomatoes tossed in, this dish is satisfying enough to win over even the non veg fans. You can also make it non dairy if you prefer, and it will still taste just as delicious.
With the perfect balance of protein, healthy fats, and a naturally low carb count, these Avocado Alfredo Zucchini Noodles are incredibly filling. Every forkful brings together creamy avocado, fresh herbs, and savory parmesan, making this zucchini noodles with avocado recipe a delicious way to enjoy comfort food without feeling weighed down.
- What Makes This Recipe So Good
- What Goes Into Avocado Alfredo Zucchini Noodles
- How To Make Avocado Alfredo Zucchini Noodles
- Tips For Making Avocado Alfredo Zucchini Noodles
- Recipe FAQ’s
- Watch Me Make It On Video!
- Avocado Alfredo Zoodles With Chicken + Sun Dried Tomatoes Recipe
What Makes This Recipe So Good
This Avocado Alfredo Zucchini Noodles recipe stands out because it delivers all the creaminess you love in alfredo without relying on actual cream. The smooth avocado alfredo sauce blends healthy fats with bright flavors, coating every ribbon of zucchini in a rich texture that feels luxurious yet light. Add in juicy chicken and tangy sun dried tomatoes, and you get a bowl that offers freshness, comfort, and satisfying depth all at once.
It is also incredibly quick to make, which makes these zucchini noodles with avocado perfect for busy weeknights. The dish is naturally low carb, high in protein, and full of wholesome ingredients, proving that a creamy avocado zucchini pasta can be just as comforting as a traditional alfredo. Every bite gives you balance, nutrition, and big flavor without any heaviness.
What Goes Into Avocado Alfredo Zucchini Noodles
This recipe keeps things simple but flavorful, using fresh avocados, tender chicken, and sun dried tomatoes to create a creamy sauce that feels indulgent without the heaviness.
- Avocados: Ripe avocados create the silky base of your avocado alfredo sauce, giving it natural creaminess without needing any actual cream.
- Chicken: Cubed chicken breast or thighs adds satisfying protein and turns these zucchini noodles into a complete, filling meal.
- Sun Dried Tomatoes: These bring a bold, tangy sweetness that cuts through the creamy sauce, and the reserved oil adds an instant boost of flavor.
- Parmesan Cheese: Freshly grated parmesan melts into the sauce for savory richness and a little extra body, balancing the avocado beautifully.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Avocado Alfredo Zucchini Noodles
- Prep the Zucchini Noodles: Spiralize the zucchini using your preferred tool and set them aside so they are ready to add to the pan later.
- Blend Sauce: Combine avocados, garlic, parmesan, milk, salt, sun dried tomato oil, and lemon juice in a food processor. Blend until mixture becomes smooth.
- Heat the Pan: Warm the reserved sun dried tomato oil in a nonstick skillet over medium heat, letting it coat the surface evenly.
- Cook the Chicken: Add the cubed chicken to the skillet and cook until it starts to change color. Keep stirring so the pieces cook evenly.
- Add Sun Dried Tomatoes and Zucchini: Stir in sun dried tomatoes, then add the zucchini noodles. Let everything cook until the zucchini begins to soften without releasing too much liquid.
- Finish with the Avocado Sauce: Pour the avocado sauce over the warm mixture and gently toss until everything is coated and heated through. Serve with extra parmesan and herbs.
For a surprising but delicious combination, serve your Avocado Alfredo Zucchini Noodles with Huevos Rancheros Tortizza , which brings a crisp tortilla base, runny eggs, and bright salsa that cut through the creamy avocado sauce beautifully. If you want something fun and hearty, Loaded Taco Grilled Cheese adds a warm, melty crunch that makes each bite of the zucchini noodles feel even lighter and fresher.
You can also pair this dish with the bold flavor of Shrimp Avocado Garlic Bread , where juicy shrimp and garlicky avocado spread create a luxurious contrast without feeling heavy. For something even more unconventional, Steak Fajita Grilled Cheese brings smoky peppers and tender beef, giving your creamy avocado alfredo a lively, vibrant partner on the plate.
Tips For Making Avocado Alfredo Zucchini Noodles
- Make sure your avocados are really ripe. When they’re soft and buttery, the sauce blends into that dreamy, silky texture that makes this dish so special.
- Keep an eye on the zucchini noodles. They only need a quick cook and staying firm keeps the whole dish light and fresh instead of watery.
- Save every drop of that sun dried tomato oil. Trust me, it adds so much flavor that skipping it feels like cheating yourself out of something great.
- If you like a lighter sauce, almond milk works beautifully. It still gives you creaminess without taking away from the flavor.
A small splash of lemon juice helps keep the color bright. Also avoid cooking the sauce directly over high heat. Warming it gently at the end keeps it green and fresh.
Store them in an airtight container for up to two days. The zucchini will soften slightly, but the flavors stay delicious.
You can. Just make sure to drain any excess moisture before adding them to the pan so the sauce stays thick and creamy.
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IngredientsUSMetric1x2x3x
- ▢ 4 zucchini medium, spiralized
Avocado Alfredo Sauce:
- ▢ 2 avocados large ripe
- ▢ 2 cloves garlic
- ▢ 3/4 cup parmesan cheese freshly grated
- ▢ 1 1/2 cups skim milk or almond milk to lower calorie count
- ▢ 1 pinch salt to season
- ▢ 1 tablespoons sun dried tomato oil
- ▢ 1 teaspoon lemon juice optional to prevent avocado browning
Chicken:
- ▢ 1 tablespoon sun dried tomato oil
- ▢ 1 pound chicken breast fillets or thighs, cubed
- ▢ 3/4 cup sun dried tomatoes in oil drained and oil reserved
- ▢ 1 handful parmesan cheese to garnish
- ▢ 1 pinch Italian herbs to garnish, oregano, basil, parsley – adjust to your tastes
Instructions
- Prepare zoodles first with your zoodle maker (I use a Veggetti ). Set aside.
- Combine the avocados, garlic, parmesan cheese, milk, salt to your tastes, oil and lemon juice in a food processor bowl. Process until smooth and creamy (about 2 minutes). Set aside.
- Add reserved oil to a preheated nonstick pan or skillet on medium heat. Fry chicken until it begins to change colour. Add sun dried tomatoes and fry together with the chicken until chicken is browned. Add the zoodles; mix through chicken and tomatoes; and allow to cook through for 3-5 minutes, or until just beginning to soften (don’t leave them too long or a lot of water will be released from the zucchini). Pour the avocado sauce over the top and stir through until warmed.
- Serve with extra parmesan cheese and mixed herbs.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Avocado Alfredo Zoodles With Chicken + Sun Dried Tomatoes
Ingredients
- 4 zucchini medium, spiralized
Avocado Alfredo Sauce:
- 2 avocados large ripe
- 2 cloves garlic
- 3/4 cup parmesan cheese freshly grated
- 1 1/2 cups skim milk or almond milk to lower calorie count
- 1 pinch salt to season
- 1 tablespoons sun dried tomato oil
- 1 teaspoon lemon juice optional to prevent avocado browning
Chicken:
- 1 tablespoon sun dried tomato oil
- 1 pound chicken breast fillets or thighs, cubed
- 3/4 cup sun dried tomatoes in oil drained and oil reserved
- 1 handful parmesan cheese to garnish
- 1 pinch Italian herbs to garnish, oregano, basil, parsley - adjust to your tastes
Instructions
- Prepare zoodles first with your zoodle maker (I use a Veggetti ). Set aside.
- Combine the avocados, garlic, parmesan cheese, milk, salt to your tastes, oil and lemon juice in a food processor bowl. Process until smooth and creamy (about 2 minutes). Set aside.
- Add reserved oil to a preheated nonstick pan or skillet on medium heat. Fry chicken until it begins to change colour. Add sun dried tomatoes and fry together with the chicken until chicken is browned. Add the zoodles; mix through chicken and tomatoes; and allow to cook through for 3-5 minutes, or until just beginning to soften (don’t leave them too long or a lot of water will be released from the zucchini). Pour the avocado sauce over the top and stir through until warmed.
- Serve with extra parmesan cheese and mixed herbs.
