Creamy Garlic Chicken Alfredo with Zucchini Noodles

Why this?
This recipe transforms classic chicken Alfredo into a keto-friendly dinner by replacing traditional pasta with zucchini noodles, maintaining the creamy, comforting flavors without the carb load. The garlic-infused cream sauce perfectly complements tender chicken, creating a satisfying meal that balances richness and freshness with minimal ingredients and effort.

Ingredients:

2 medium zucchinis (spiralized into noodles)

2 boneless, skinless chicken breasts (about 12 oz)

2 tablespoons olive oil

3 cloves garlic (minced)

1/2 cup heavy cream

1/4 cup grated Parmesan cheese

1 tablespoon unsalted butter

Salt to taste

Freshly ground black pepper to taste

1 teaspoon Italian seasoning

Fresh parsley for garnish (optional)

Preparation Steps:

Season the chicken breasts with salt, pepper, and Italian seasoning.
Heat olive oil in a large skillet over medium heat.
Cook the chicken breasts for about 5-7 minutes on each side until golden brown and cooked through. Remove from skillet and slice thinly.
In the same skillet, add the butter and minced garlic. Sauté garlic for about 1 minute until fragrant.
Pour in the heavy cream and bring to a gentle simmer.
Stir in the grated Parmesan cheese until the sauce thickens slightly, about 2-3 minutes. Adjust seasoning with salt and pepper if needed.
Add the zucchini noodles to the skillet and toss for 2-3 minutes to coat in the sauce and soften slightly.
Return the sliced chicken to the skillet and combine with the noodles and sauce.
Serve immediately, garnished with fresh parsley if desired.

Cooking Time: 25 minutes

Diet Types: Keto, Gluten-Free, Low-Carb

Serving Size: 1 plate

Servings: 2

Nutritional Facts Per Serving:

Calories: 450 kcal

Total Fats: 32 g

Sodium: 400 mg

Dietary Fiber: 2 g

Total Sugars: 4 g

Proteins: 35 g

Calcium: 250 mg