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Chicken Alfredo Zoodle Bake
Recipe

13 INGREDIENTS • 7 STEPS • 45MINS

Chicken Alfredo Zoodle Bake

5
2 ratings
This chicken alfredo zoodle bake is a hearty and simple dinner that comes together in one pan with lots of veggies! Easy cleanup with only one pan to wash.
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
This chicken alfredo zoodle bake is a hearty and simple dinner that comes together in one pan with lots of veggies! Easy cleanup with only one pan to wash.
45MINS
Total Time
$3.72
Cost Per Serving
Ingredients
Servings
4
US / Metric
Olive Oil
3 Tbsp
Olive Oil, divided
Boneless Skinless Chicken
1 lb
Boneless Skinless Chicken
diced into small chunks
Salt
2 pinches
Salt, divided
Sun-Dried Tomatoes
1 jar
(12 oz)
Sun-Dried Tomatoes
drained and chopped small
Cremini Mushroom
1 cup
Cremini Mushroom, thinly sliced
Onion
1
Onion, diced
Garlic
4 cloves
Garlic, minced
Milk
1 cup
Chicken Stock
1 cup
Chicken Stock
Zucchini
4
Zucchini
spiralized, about 20 ounces zucchini noodles
Parmesan Cheese
1/4 cup
Parmesan Cheese, freshly grated
Nutrition Per Serving
VIEW ALL
Calories
603
Fat
19.8 g
Protein
48.0 g
Carbs
69.2 g
Add to plan
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Chicken Alfredo Zoodle Bake
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
Get out a large skillet with deep sides. Heat 1 tablespoon of Olive Oil (1 Tbsp) in the skillet over medium-high heat and season Boneless Skinless Chicken (1 lb) with Salt (1 pinch). Brown the chicken until it starts to to develop some color and is cooked through.
step 2 Get out a large skillet with deep sides. Heat 1 tablespoon of Olive Oil (1 Tbsp) in the skillet over medium-high heat and season Boneless Skinless Chicken (1 lb) with Salt (1 pinch). Brown the chicken until it starts to to develop some color and is cooked through.
step 3
Transfer it to a plate, then add Sun-Dried Tomatoes (1 jar), Cremini Mushroom (1 cup), Onion (1), and Garlic (4 cloves) to the pan. Let them cook and get fragrant for about 3 to 4 minutes, then transfer them to the plate with the chicken.
step 3 Transfer it to a plate, then add Sun-Dried Tomatoes (1 jar), Cremini Mushroom (1 cup), Onion (1), and Garlic (4 cloves) to the pan. Let them cook and get fragrant for about 3 to 4 minutes, then transfer them to the plate with the chicken.
step 4
Add Olive Oil (2 Tbsp) to the pan and whisk in All-Purpose Flour (3 Tbsp) until it becomes golden and pasty. Slowly pour in Milk (1 cup) and Chicken Stock (1 cup) until you have a smooth sauce.
step 5
Season the sauce with Dried Parsley (1 tsp) and Salt (1 pinch). Keep whisking it for a couple of minutes until it starts to bubble and thicken a little.
step 6
Return the chicken and veggies to the pan and also add in Zucchini (4). Stir everything well, then sprinkle the Parmesan Cheese (1/4 cup) on top. Let it bubble for a minute on the stove, then transfer it to the oven to bake for 15 minutes.
step 6 Return the chicken and veggies to the pan and also add in Zucchini (4). Stir everything well, then sprinkle the Parmesan Cheese (1/4 cup) on top. Let it bubble for a minute on the stove, then transfer it to the oven to bake for 15 minutes.
step 7
Serve immediately and enjoy!
step 7 Serve immediately and enjoy!
Tags
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American
Lunch
Healthy
Shellfish-Free
Dinner
Fall
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