Keto Chicken Alfredo Zoodles
Keto Chicken Alfredo Zoodles is a creamy, comforting dish that replaces traditional pasta with zucchini noodles, making it a perfect low-carb, keto-friendly meal. The dish features tender, seasoned chicken paired with a velvety Alfredo sauce made from heavy cream, butter, and parmesan cheese. It's easy to prepare and perfect for those looking to indulge in a rich, satisfying dinner without the carbs.
Equipment
- 1 Large skillet
- 1 Spiralizer (or julienne peeler)
- 1 Knife
- 1 Cutting Board
- 1 Wooden spoon or tongs for tossing
Ingredients
- 2 medium Zucchini spiralized into noodles
- 2 boneless skinless Chicken breasts (about 1 lb)
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- Salt to taste
- Pepper to taste
- 2 tablespoons Butter
- 2 cloves Garlic minced
- 1 cup Heavy cream
- 1 cup Parmesan cheese freshly grated
- Fresh parsley optional, for garnish
Instructions
Step 1: Cook the Chicken
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Season the chicken breasts with salt, pepper, and garlic powder.
- Add the chicken to the skillet and cook for 6-7 minutes on each side, or until golden brown and fully cooked (internal temperature should reach 165°F/75°C).
- Remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips or bite-sized pieces.
Step 2: Prepare the Zoodles
- While the chicken cooks, spiralize the zucchini to make zoodles. If you don’t have a spiralizer, use a julienne peeler to create noodle-like strips.
- Heat a separate pan over medium heat and add 1 tablespoon of olive oil.
- Add the zoodles to the pan and sauté them for 2-3 minutes, just until they soften slightly. Be careful not to overcook them to prevent excess water.
- Season the zoodles with a pinch of salt and pepper. Set them aside.
Step 3: Make the Alfredo Sauce
- In the same skillet you used for the chicken, melt 2 tablespoons of butter over medium heat.
- Add the minced garlic and sauté for 1 minute until fragrant.
- Pour in the heavy cream, stirring constantly. Bring it to a gentle simmer and cook for 3-4 minutes to thicken slightly.
- Gradually whisk in the grated parmesan cheese, allowing it to melt into the sauce and create a smooth, creamy texture.
- Season with salt, pepper, and a pinch of nutmeg (optional) to taste. Let the sauce simmer for another 1-2 minutes to thicken to your liking.
Step 4: Combine Chicken, Zoodles, and Sauce
- Add the sautéed zoodles back into the skillet with the Alfredo sauce and toss them gently to coat in the sauce.
- Add the sliced chicken to the pan and stir to combine everything evenly.
- Continue to cook for 1-2 minutes, just until everything is heated through.
Step 5: Serve and Garnish
- Plate the dish and garnish with fresh parsley and an additional sprinkle of parmesan cheese for extra flavor and presentation.
- Serve immediately and enjoy!
Notes
Recipe Notes
- Adjusting the Sauce: If the Alfredo sauce is too thick, you can add a little bit of chicken broth or more heavy cream to thin it out. If you prefer a thicker sauce, allow it to simmer for a few more minutes.
- Chicken Options: You can substitute the chicken breasts with chicken thighs for a juicier and more flavorful option. For a different protein, try shrimp or turkey breast.
- Zoodle Alternatives: If you're not a fan of zucchini, you can try spaghetti squash or shirataki noodles as low-carb alternatives.
- Storage: This dish can be stored in an airtight container for up to 3 days in the refrigerator. For best results, reheat gently on the stovetop with a splash of heavy cream to restore the creamy texture.