Description
Enjoy a delicious and satisfying Keto Chicken Alfredo with Zucchini Noodles. This low-carb twist on a classic Italian dish is perfect for a healthy and flavorful meal.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 4 cups zucchini noodles (zoodles)
- 4 cloves garlic, minced
- 1 ½ cups heavy cream
- ½ cup grated Parmesan cheese
- ¼ cup butter
- Optional: Fresh parsley, chopped, for garnish
Instructions
- Season chicken pieces with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Add minced garlic to the same skillet and sauté for about 1 minute until fragrant.
- Pour in heavy cream and bring to a gentle simmer.
- Stir in butter and Parmesan cheese until the sauce is smooth and slightly thickened. Season with salt and pepper.
- Add zucchini noodles to the skillet and toss to coat with the sauce. Cook for 2-3 minutes, or until the zoodles are tender-crisp.
- Return the cooked chicken to the skillet and toss with the Alfredo sauce and zucchini noodles.
- Serve immediately, garnished with fresh parsley if desired.
Notes
- For best results, use fresh zucchini and spiralize them just before cooking.
- Adjust the amount of garlic and Parmesan cheese to your preference.
- If the sauce becomes too thick, you can add a splash of water or heavy cream to thin it out.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 150mg