Print

Creamy Keto Chicken Alfredo with Zucchini Noodles

creamy keto chicken alfredo - featured image
Print Recipe

A quick and easy low-carb recipe featuring tender chicken, creamy Alfredo sauce with cream cheese, and zucchini noodles as a pasta substitute. Perfect for keto and low-carb diets.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 12 oz / 340 g), sliced into strips
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil or avocado oil (for searing)
  • 4 ounces cream cheese, softened
  • 1 cup heavy cream (240 ml)
  • 1 cup freshly grated Parmesan cheese (about 100 g)
  • 3 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • Salt and pepper, to taste
  • Optional: a pinch of nutmeg
  • 4 medium zucchinis (about 24 oz / 680 g total), spiralized into noodles
  • 1 tablespoon olive oil (to lightly sauté noodles)
  • Salt, to taste (to draw out excess moisture)

Instructions

  1. Wash and dry the zucchinis well. Spiralize them into noodles using your spiralizer or julienne peeler. Place the noodles in a colander, sprinkle with about 1 teaspoon of salt, and toss gently to release excess water. Let them sit for 10-15 minutes, then gently squeeze out remaining moisture using a clean kitchen towel or paper towels.
  2. Season the chicken strips with garlic powder, salt, and pepper. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the chicken in a single layer and cook for about 4-5 minutes per side until golden brown and cooked through (internal temperature should reach 165°F / 74°C). Remove chicken from pan and set aside.
  3. In the same skillet, reduce heat to medium. Add 2 tablespoons of butter and minced garlic, sauté for about 30 seconds until fragrant but not browned. Add softened cream cheese and stir until melted and combined.
  4. Slowly pour in 1 cup heavy cream while stirring. Bring the mixture to a gentle simmer, then gradually add grated Parmesan cheese, stirring continuously until the sauce thickens (about 3-4 minutes). Season with salt, pepper, and a pinch of nutmeg if using. Keep the heat low to avoid curdling.
  5. Return the cooked chicken strips to the skillet with the sauce, stirring gently to coat. Next, add the zucchini noodles and toss carefully, cooking for 2-3 minutes just to warm the noodles and blend flavors. Avoid overcooking the noodles so they stay tender-crisp.
  6. Taste and adjust seasoning as needed. If the sauce feels too thick, add a splash of cream or chicken broth to loosen it. Serve immediately, garnished with extra Parmesan or fresh parsley if desired.

Notes

Pat chicken dry before seasoning for better sear. Use softened cream cheese for smooth sauce. Remove excess moisture from zucchini noodles to prevent watery sauce. Cook noodles briefly to keep them tender-crisp. Stir sauce continuously and keep heat moderate to avoid separation. Reheat leftovers gently on stovetop with splash of cream or broth; avoid microwaving.

Nutrition

Keywords: keto, low-carb, chicken alfredo, zucchini noodles, creamy sauce, keto dinner, low-carb dinner, gluten-free

Find it online: https://tastypierecipes.com/creamy-keto-chicken-alfredo-with-zucchini-noodles-easy-low-carb-recipe/