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Keto Chicken Alfredo Zucchini Noodles

Keto Chicken Alfredo Zucchini Noodles

Keto chicken alfredo zucchini noodles with 6g net carbs. Creamy parmesan sauce over zoodles in 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.