Keto Chicken Alfredo Zucchini Noodles

Creamy chicken alfredo over tender zucchini noodles with only 6g net carbs per serving. ♡

This keto chicken alfredo zucchini noodles dish delivers silky alfredo sauce, juicy chicken, and zucchini noodles for only 6g net carbs per serving. Every bite tastes like the restaurant classic. For more ideas, see our Keto Cauliflower Mac And Cheese.

Zoodles soak up the garlic parmesan cream sauce just like regular pasta, and nobody misses the carbs. 25 minutes start to finish. Let’s make it together.

Ingredients

Keto Chicken Alfredo Zucchini Noodles

• 1.5 lbs boneless skinless chicken breasts
• 4 medium zucchini, spiralized
• 1 tbsp salt, for draining zoodles
• 3 tbsp butter, divided
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1.5 cups heavy cream
• 2 oz cream cheese, softened
• 1 cup parmesan, freshly grated
• 1 tsp italian seasoning
• 1/4 tsp nutmeg, freshly grated
• 2 tbsp fresh parsley, chopped
• salt and pepper, to taste

How to Make Keto Chicken Alfredo Zucchini Noodles

1. **Salt zoodles.** Spiralize zucchini, toss with salt, and let drain in a colander 10 minutes. Squeeze dry in a clean kitchen towel.
2. **Sear chicken.** Season chicken with salt, pepper, and italian seasoning. Sear in olive oil and 1 tbsp butter over medium high heat 4 to 5 minutes per side until 165F. Rest, then slice.
3. **Sauce.** In the same pan, melt remaining butter. Add garlic and cook 1 minute. Pour in heavy cream and bring to a simmer.
4. **Cheese.** Whisk in cream cheese until smooth, then parmesan and nutmeg. Season to taste.
5. **Zoodles.** Add zoodles to the sauce. Toss 2 minutes until just tender and coated.
6. **Serve.** Top with sliced chicken, parsley, and extra parmesan. Serve immediately.

Why This Recipe Works

Salting and draining zucchini noodles before cooking is critical for not ending up with watery zoodles. Sprinkle the zoodles with salt, let them sit for 10 minutes, and squeeze out the moisture with a clean kitchen towel. Skipping this step gives you a puddle of water at the bottom of the plate.

The alfredo sauce uses heavy cream, real parmesan, and a little cream cheese to guarantee a silky emulsion. At 38 grams fat, 34 grams protein, and 6 grams net carbs per serving, this low carb chicken alfredo hits perfect keto macros. Real grated parmesan (not the shelf stable powdered kind) is essential because it melts smoothly and brings all the nutty, salty flavor.

Searing the chicken in the same pan as the sauce builds layers of flavor. The chicken pan drippings and fond get deglazed by the cream, which means the sauce tastes like the chicken. This one pan technique is also what makes keto zoodles taste like restaurant alfredo, even without real pasta. For more ideas, see our Keto Taco Salad Bowls.

Tips

• Salt the zucchini noodles for 10 minutes then squeeze dry. Wet zoodles ruin the dish.
• Use real block parmesan and grate it fresh. Powdered parm does not melt smoothly.
• Store sauce and zoodles separately if meal prepping. Combined zoodles get watery.
• Reheat in a skillet over medium low. Microwave tends to break the cream sauce.
• Spiralize zucchini with a medium blade for spaghetti style noodles.
• Cook zoodles in the pan for only 2 minutes. Any longer and they turn limp.

Variations

• Swap chicken for shrimp, scallops, or steak strips.
• Add sauteed mushrooms or spinach for extra veggies.
• Use bone in thighs for richer flavor. Boneless cooks faster.
• Add a splash of white wine to the cream sauce for extra depth.
• Top with crumbled bacon for loaded keto alfredo.
• Use spaghetti squash in place of zucchini for a different texture.

Looking for more keto ideas? Try our Keto Cloud Bread or Keto Bacon Wrapped Chicken Thighs next.

Common Mistakes to Avoid

• Not salting the zucchini: Always salt and drain zoodles. Unsalted zucchini releases water into the sauce.
• Overcooking the zoodles: Zoodles need only 2 minutes in the hot sauce. Any longer and they wilt into mush.
• Using powdered parmesan: Powdered parm turns grainy. Block parmesan grated fresh melts silky smooth.
• Boiling the cream: Cream should simmer gently. Boiling splits the sauce and creates an oily layer.

Keto Chicken Alfredo Zucchini Noodles

Keto chicken alfredo zucchini noodles with 6g net carbs. Creamy parmesan sauce over zoodles in 25 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 580

Ingredients Method Notes

Ingredients

  

• 1.5 lbs boneless skinless chicken breasts
• 4 medium zucchini spiralized
• 1 tbsp salt for draining zoodles
• 3 tbsp butter divided
• 2 tbsp olive oil
• 4 cloves garlic minced
• 1.5 cups heavy cream
• 2 oz cream cheese softened
• 1 cup parmesan freshly grated
• 1 tsp italian seasoning
• 1/4 tsp nutmeg freshly grated
• 2 tbsp fresh parsley chopped
• salt and pepper to taste

Method

 

1. **Salt zoodles.** Spiralize zucchini, toss with salt, and let drain in a colander 10 minutes. Squeeze dry in a clean kitchen towel.
2. **Sear chicken.** Season chicken with salt, pepper, and italian seasoning. Sear in olive oil and 1 tbsp butter over medium high heat 4 to 5 minutes per side until 165F. Rest, then slice.
3. **Sauce.** In the same pan, melt remaining butter. Add garlic and cook 1 minute. Pour in heavy cream and bring to a simmer.
4. **Cheese.** Whisk in cream cheese until smooth, then parmesan and nutmeg. Season to taste.
5. **Zoodles.** Add zoodles to the sauce. Toss 2 minutes until just tender and coated.
6. **Serve.** Top with sliced chicken, parsley, and extra parmesan. Serve immediately.

Notes

Salt the zucchini noodles for 10 minutes then squeeze dry. Wet zoodles ruin the dish. Use real block parmesan and grate it fresh. Powdered parm does not melt smoothly. Store sauce and zoodles separately if meal prepping. Combined zoodles get watery.

Sources: USDA FoodData Central for nutrition data and Diet Doctor Keto Guide for ketogenic macros reference.

FAQ

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