Description
This easy chicken and creamy Alfredo zoodles recipe is a delicious low-carb, keto-friendly, and gluten-free dish featuring spiralized zucchini noodles tossed in a rich Alfredo sauce with tender chicken.
Ingredients
Units
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- 2 medium zucchinis, spiralized
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 1/2 teaspoon Italian seasoning (optional)
- Fresh parsley for garnish (optional)
Instructions
- Heat 1 tablespoon of olive oil in a skillet over medium heat.
- Add the sliced chicken, season with salt and pepper, and cook until golden and cooked through. Remove from the pan and set aside.
- In the same pan, add the remaining olive oil and minced garlic. Sauté for about 1 minute until fragrant.
- Add the heavy cream, butter, and Parmesan cheese. Stir until the cheese is melted and the sauce thickens.
- Add Italian seasoning if using, and adjust salt and pepper to taste.
- Toss in the spiralized zucchini noodles and cook for 2–3 minutes until just tender.
- Return the cooked chicken to the pan and toss everything together until well coated with the Alfredo sauce.
- Garnish with chopped parsley if desired, and serve hot.
Notes
- Do not overcook the zoodles; they should be just tender, not mushy.
- You can substitute chicken with shrimp or turkey for variation.
- Use freshly grated Parmesan for best flavor and creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 420mg
- Fat: 39g
- Saturated Fat: 20g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 140mg