While the chicken simmered, I made zucchini "pasta noodles" with my Paderno Tri-Blade Vegetable Slicer that makes 3 different cuts of "noodles" (they also have a newer version now with 4 blades). I like to use this gadget when I'm making a larger quantity of "veggie noodles." If I'm making a smaller quantity, like for a "side" for a couple servings, I use my Spirelli or my julienne peeler. All these gadgets work nicely, but if you are making a larger quantity, I think it's much quicker to use the Paderno slicer. I spread the zucchini noodles on paper towels and very lightly salt them to extract some of the moisture (I top with another layer of paper towels an roll them up until ready to cook them).
In a separate saucepan, I melted 3 tablespoons of brick style cream cheese in about 1/4 cup chicken stock and whisked until melted, thick and creamy. I added 1 cup of heavy cream and 3/4 cup of finely grated Parmesan cheese, 1/4 cup at a time and whisked well after each addition. I brought it to a slight simmer (small bubbles) and whisked frequently. To add a stronger punch of Parmesan flavor, I added 1/4 cup of shredded Parmigiano Reggiano and whisked it in and brought the sauce back up to a low simmer and whisked frequently for about 5 minutes until thickened and rich. I added several dashes of ground chipotle pepper to my alfredo sauce along with a little pinch of sea salt. I tasted it and adjusted the seasoning. I only wanted the chipotle to be an undertone flavor, not the dominant flavor. I poured the chipotle alfredo sauce into the chicken mixture and folded it all together with a rubber spatula. I stirred in the well drained chopped spinach. Right before serving, I lightly sauteed the zucchini noodles in a bit of oil in a nonstick skillet for a few minutes until al dente. I served the Chipotle Chicken Alfredo on top of the lightly sauteed zucchini pasta. It was delicious! Hubby, who is not grain free, enjoyed it too. I snapped a few photos for you to see below. Enjoy!