Keto Chicken Alfredo with Zoodles – Low Carb Comfort Food

Creamy, cheesy, and irresistibly comforting — I remember the first time I tried swapping out pasta for zucchini noodles — I wasn’t expecting much, but wow, was I wrong! This dish has become a regular on our dinner table, especially when we’re craving something cozy but still keto-friendly.

Tender slices of chicken breast, a rich homemade Alfredo sauce, and spiralized zucchini make the perfect trio. It’s everything you love about classic chicken Alfredo, just lighter and way more keto-approved..

📝 Ingredients:

• 2 medium zucchini, spiralized (or store-bought zoodles)
• 2 boneless chicken breasts, thinly sliced
• 1 tbsp olive oil
• 1 tbsp butter
• 2 garlic cloves, minced
• ¾ cup heavy cream
• ¼ cup grated Parmesan cheese
• Salt & black pepper to taste
• Optional: pinch of nutmeg or chopped parsley for garnish

🔪 Instructions:

1. Spiralize the zucchini or use pre-cut zoodles. Sprinkle with a little salt and let rest in a strainer to draw out moisture.
2. Heat olive oil in a skillet over medium heat. Add sliced chicken and cook until golden and cooked through. Remove and set aside.
3. In the same skillet, melt the butter and sauté garlic for 1 minute until fragrant.
4. Add the heavy cream and let it simmer for 2–3 minutes. Stir in Parmesan cheese, salt, pepper, and a pinch of nutmeg (optional).
5. Return the cooked chicken to the pan and coat it in the creamy sauce.
6. Add the zucchini noodles and toss for 1–2 minutes, just until warmed through. Do not overcook.
7. Serve hot with fresh parsley or extra Parmesan on top.

📌 Tips:

• Use rotisserie chicken for faster prep.
• Thicker sauce? Let it simmer longer or add more cheese.
• Want extra veggies? Add spinach or mushrooms.

🍽️ Nutrition (per serving, approx.):

• Calories: 360
• Net Carbs: 5g
• Protein: 30g
• Fat: 24g