Creamy Keto Chicken Alfredo Zucchini Noodles

Why this?
This dish is a luscious, keto-friendly take on classic chicken Alfredo, replacing traditional pasta with low-carb zucchini noodles to keep the meal light and suitable for ketogenic diets. It delivers a rich, creamy texture and high protein content perfect for dinner after a workout, all while maintaining the comforting flavors of a beloved Italian favorite.

Ingredients:

2 medium zucchinis (spiralized into noodles)

2 tablespoons olive oil

2 boneless, skinless chicken breasts (about 12 oz, sliced into strips)

3 cloves garlic (minced)

1 cup heavy cream

1/2 cup grated Parmesan cheese

1/4 cup cream cheese

1 teaspoon Italian seasoning

Salt to taste

Freshly ground black pepper to taste

1 tablespoon chopped fresh parsley (optional, for garnish)

Preparation Steps:

Heat olive oil in a large skillet over medium heat.
Add the sliced chicken breasts to the skillet, season with salt, pepper, and Italian seasoning, and cook until golden and cooked through, about 6-8 minutes.
Remove chicken from the skillet and set aside.
In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
Reduce heat to low and add heavy cream and cream cheese. Stir until cream cheese is fully melted and mixture is smooth.
Add grated Parmesan cheese and stir until the sauce thickens, about 2-3 minutes.
Add the spiralized zucchini noodles to the skillet, toss gently to coat with the Alfredo sauce, and cook for 2-3 minutes until slightly tender but not mushy.
Return the cooked chicken to the skillet, toss everything together, and heat through for another minute.
Adjust salt and pepper to taste.
Serve immediately, garnished with chopped fresh parsley if desired.

Cooking Time: 25 minutes

Diet Types: Keto, Low Carb, Gluten-Free

Serving Size: 1 plate

Servings: 2 servings

Nutritional Facts Per Serving:

Calories: 450 kcal

Total Fats: 35 g

Sodium: 550 mg

Dietary Fiber: 2 g

Total Sugars: 4 g

Proteins: 35 g

Calcium: 350 mg