Chicken Alfredo Zoodles
Chicken Alfredo Zoodles is a low-carb, keto-friendly twist on the classic Chicken Alfredo. Zucchini noodles (zoodles) replace traditional pasta, making this dish lighter and healthier while still delivering a rich, creamy Alfredo sauce. Tender chicken breasts are paired with a velvety sauce made from heavy cream, Parmesan cheese, and garlic. This dish is perfect for a weeknight dinner, offering both comfort and nutrition in every bite.
Equipment
- 1 Spiralizer (or julienne peeler) – for making zoodles
- 1 Large Skillet – for cooking chicken and making the sauce
- 1 Knife – for slicing chicken and prepping vegetables
- 1 Cutting Board – for chopping and slicing
- 1 Measuring Cup – for heavy cream and Parmesan cheese
- 1 Spoon/Whisk – for stirring the sauce
- 1 Plate – for resting the cooked chicken
Ingredients
- 2 medium zucchinis spiralized into zoodles
- 2 boneless skinless chicken breasts (seasoned and cooked)
- 1 tablespoon olive oil for cooking the chicken
- 1/2 cup unsalted butter
- 4 cloves garlic minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt to taste
- Pepper to taste
- 1/4 teaspoon ground nutmeg optional
- Fresh parsley or basil for garnish, optional
Instructions
- Prepare the Zoodles: Spiralize the zucchinis into zoodles and set aside. Pat them dry with a kitchen towel to remove excess moisture.
- Cook the Chicken: Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Cook the chicken breasts for 5-6 minutes on each side, or until golden brown and fully cooked. Remove from the skillet, let rest, and slice into thin strips or cubes.
- Make the Alfredo Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Pour in the heavy cream, bring to a simmer, and let cook for 2-3 minutes, stirring often. Add the Parmesan cheese and continue stirring until the sauce becomes smooth and creamy. Season with salt, pepper, and optional nutmeg.
- Combine Chicken, Zoodles, and Sauce: Add the zoodles to the skillet and gently toss them in the sauce for 2-3 minutes until they’re coated and slightly softened. Add the sliced chicken and stir to combine, making sure everything is well-coated in the sauce.
- Serve: Garnish with freshly chopped parsley or basil, and serve immediately.
Notes
- Zoodle Consistency: If you prefer firmer zoodles, cook them for a shorter time. Overcooking can cause them to release too much water, which can affect the sauce’s consistency.
- Sauce Variations: For a richer sauce, you can add a tablespoon of cream cheese to the Alfredo mixture. If you need a dairy-free option, substitute the cream with coconut cream and use dairy-free cheese.
- Meal Prep: This dish is best enjoyed fresh, but the chicken and sauce can be prepared in advance and stored separately for up to 3 days. Simply reheat before serving.