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Keto Chicken Alfredo with Zoodles

A delicious and healthy twist on classic Alfredo using zucchini noodles instead of pasta, perfect for low-carb or ketogenic diets.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces chicken breasts, diced Use boneless and skinless chicken breasts.
  • 2 medium zucchinis, spiralized into noodles Zucchini should be spiralized to create zoodles.
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese Freshly grated Parmesan works best.
  • 2 tablespoons butter For sautéing the chicken.
  • 2 cloves garlic, minced Fresh garlic enhances flavor.
  • to taste Salt and pepper Season as per preference.
  • for garnish Fresh parsley Chopped for serving.

Method
 

Cooking
  1. In a large skillet, melt butter over medium heat. Add the diced chicken and season with salt and pepper. Cook until browned and cooked through, about 6-8 minutes.
  2. Remove the chicken from the skillet and set aside. In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
  3. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese and mix until the sauce is smooth.
  4. Add the zucchini noodles to the skillet and cook for 2-3 minutes until vibrant and slightly softened.
  5. Return the cooked chicken to the skillet and toss everything together.
  6. Serve hot, garnished with fresh parsley.

Notes

Serve immediately for the best texture. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet. Consider adding a pinch of nutmeg or red pepper flakes for extra flavor. Avoid overcooking the zucchini noodles.