If you’re looking for a low-carb comfort dish that doesn’t sacrifice flavor, these Chicken Alfredo Zucchini Boats are about to be your new weeknight favorite. Packed with juicy rotisserie chicken, creamy Alfredo sauce, and melty cheddar cheese, they’re an easy and satisfying way to get dinner on the table fast. Plus, they’re a great way to sneak in more veggies without anyone complaining. Whether you’re keto-curious or just want a lighter take on a classic pasta dish, this recipe delivers all the creamy, cheesy goodness you crave – no noodles required.
Chicken Alfredo Zucchini Boats
4
servings10
minutes25
minutes350
kcalIngredients
3 medium zucchinis
2 cups cooked rotisserie chicken, shredded
1 jar (15 oz) light Alfredo sauce
1 tsp garlic powder
Salt & pepper to taste
1 cup shredded cheddar cheese
Olive oil spray or drizzle (optional)
Fresh parsley for garnish (optional)
Directions
- Preheat the oven to 375°F (190°C).
- Prepare the zucchinis: Slice zucchinis in half lengthwise and use a spoon to scoop out the center, creating boat-like cavities. Lightly season with salt and pepper.
- Fill the boats: In a bowl, mix the shredded rotisserie chicken, Alfredo sauce, garlic powder, and a pinch of salt and pepper. Spoon the mixture into the hollowed-out zucchinis.
- Top with cheese: Sprinkle shredded cheddar cheese over each boat.
- Bake for 20–25 minutes, or until the zucchinis are tender and the cheese is bubbly and golden.
- Garnish and serve: Optionally top with chopped parsley or extra black pepper before serving.
These Chicken Alfredo Zucchini Boats are the perfect cozy dinner when you’re craving creamy comfort but want to keep it light and easy. If you loved this one, be sure to check out my Buffalo Cauliflower next – it’s another veggie-forward hit that delivers big on flavor. Don’t forget to follow me on Instagram and TikTok for the step-by-step video and more weeknight dinner ideas you can throw together in 30 minutes or less!
