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Creamy Keto Chicken Alfredo with Zucchini Noodles

creamy keto chicken alfredo - featured image
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A rich, cheesy, garlicky low-carb Alfredo sauce served with tender chicken and fresh zucchini noodles, perfect for a quick and cozy keto-friendly dinner.

Ingredients

Scale
  • 2 medium boneless, skinless chicken breasts, sliced into strips
  • 3 medium zucchinis, spiralized into noodles
  • 1 cup (240 ml) heavy cream, full-fat
  • 4 oz (115 g) cream cheese, softened
  • 1 cup (90 g) freshly grated Parmesan cheese
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 teaspoon Italian seasoning (dried basil, oregano, thyme blend)
  • Salt and freshly ground black pepper, to taste
  • A handful fresh parsley, chopped (for garnish)

Instructions

  1. Wash and dry the zucchinis. Use a spiralizer to create noodles, then set aside in a colander with a pinch of salt to draw out excess moisture. Let drain for about 10 minutes.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken strips with salt, pepper, and half the Italian seasoning. Cook chicken for 4-5 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.
  3. Reduce heat to medium. In the same skillet, add butter and minced garlic. Sauté for about 1 minute until fragrant but not browned.
  4. Lower heat and add cream cheese in chunks, stirring constantly to melt smoothly into the butter and garlic.
  5. Slowly pour in heavy cream while stirring. Let simmer gently for 3-4 minutes, stirring often to combine and thicken.
  6. Gradually add grated Parmesan cheese, stirring until sauce is thick, creamy, and smooth. Season with remaining Italian seasoning, salt, and pepper to taste. Add a splash of water or more cream if sauce is too thick.
  7. Pat zucchini noodles dry with paper towels to remove excess moisture. Add noodles to skillet and gently toss with sauce. Cook for 2-3 minutes to warm through without sogginess.
  8. Return cooked chicken to skillet and mix to coat with Alfredo sauce.
  9. Remove from heat, garnish with fresh parsley, and serve immediately.

Notes

Salt zucchini noodles and let them drain to remove excess moisture to prevent watery sauce. Pat noodles dry before cooking. Cook chicken without overcrowding pan for better browning. Melt cream cheese slowly into butter and garlic for a smooth sauce. Toss zucchini noodles in sauce just before serving to avoid sogginess. For dairy-free, substitute heavy cream with coconut cream, cream cheese with vegan cream cheese, and Parmesan with nutritional yeast.

Nutrition

Keywords: keto, low-carb, chicken Alfredo, zucchini noodles, creamy sauce, healthy dinner, easy recipe

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