Go Back

Keto Chicken Alfredo With Zoodles - Creamy, Comforting, and Low-Carb

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1 to 1.5 pounds boneless, skinless chicken breasts (or thighs)
  • Zoodles: 3–4 medium zucchinis (or pre-spiralized zucchini noodles)
  • Fats: 2 tablespoons olive oil, 2 tablespoons unsalted butter
  • Garlic: 3–4 cloves, minced
  • Dairy: 1 cup heavy cream, 1 cup freshly grated Parmesan cheese
  • Seasonings: 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, salt, and black pepper
  • Optional boosters: Pinch of red pepper flakes, lemon zest, fresh parsley
  • Garnish: Extra Parmesan and chopped parsley

Method
 

  1. Prep the zoodles: Spiralize the zucchinis using a spiralizer or julienne peeler. Sprinkle lightly with salt and set aside in a colander for 10–15 minutes to draw out moisture. Pat dry before cooking.
  2. Season the chicken: Slice chicken into cutlets or bite-size pieces. Season with salt, pepper, garlic powder, and Italian seasoning.
  3. Sear the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and just cooked through, about 4–6 minutes total depending on size. Remove to a plate and tent loosely with foil.
  4. Build the sauce base: Lower heat to medium. Add the remaining olive oil and the butter. Stir in the minced garlic and cook 30–60 seconds, until fragrant but not browned.
  5. Add the cream: Pour in the heavy cream and bring to a gentle simmer. Stir often for 2–3 minutes to slightly thicken.
  6. Melt in the cheese: Reduce heat to low. Gradually whisk in the Parmesan until smooth and silky. If the sauce seems too thick, add a splash of water or more cream; if too thin, simmer another minute.
  7. Season to taste: Add a pinch of red pepper flakes, more salt and pepper as needed, and optional lemon zest for brightness.
  8. Return the chicken: Add the cooked chicken (and any juices) back into the pan. Toss to coat and warm through for 1–2 minutes.
  9. Cook the zoodles: In a separate skillet, quickly sauté the zoodles in a touch of butter or olive oil over medium heat for 1–2 minutes. You want them just tender, not soft.
  10. Combine and serve: Fold the zoodles into the Alfredo and chicken, or plate zoodles first and spoon the sauce over top. Finish with extra Parmesan and parsley.