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Keto Chicken Alfredo with Zucchini Noodles in 25 Minutes

Keto Chicken Alfredo with Zucchini Noodles
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A low-carb, keto-friendly version of chicken alfredo made with zucchini noodles instead of pasta.

Ingredients

Scale
  • 2 medium zucchinis, spiralized into noodles
  • 2 boneless, skinless chicken breasts, sliced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes (optional)
  • Fresh parsley for garnish

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden brown, about 5-6 minutes per side. Remove and set aside.
  2. In the same skillet, melt butter and sauté garlic until fragrant, about 30 seconds.
  3. Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until the sauce thickens, about 2-3 minutes.
  4. Add zucchini noodles and toss to coat in the sauce. Cook for 2 minutes until slightly softened.
  5. Return chicken to the skillet and mix well. Season with salt, pepper, and red pepper flakes if using.
  6. Garnish with fresh parsley and serve immediately.

Notes

  • Pat zucchini noodles dry before cooking to prevent excess water in the sauce.
  • For extra creaminess, add 1/4 cup of cream cheese to the sauce.
  • Store leftovers in an airtight container for up to 2 days.

Nutrition

Find it online: https://bibodo.com/keto-chicken-alfredo-zucchini-noodles-recipe/