Creamy Keto Garlic Chicken Alfredo with Zucchini Noodles

Allergens

Dairy, Eggs

Ingredients

• 2 medium
• sized zucchinis
• 1 pound boneless, skinless chicken breasts
• 1 cup heavy whipping cream
• 4 tablespoons unsalted butter
• 8 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Instructions

1. Spiralize the zucchinis to create noodle shapes.
2. Slice chicken into thin strips.
3. In a large pan, melt butter over medium heat and sauté garlic until fragrant.
4. Add heavy cream and season with salt and pepper.
5. Bring mixture to a simmer and cook for 3 minutes.
6. Stir in Parmesan cheese until fully incorporated.
7. Add chicken strips, cooking until no longer pink and cooked through.
8. Toss spiralized zucchini noodles into the sauce to coat evenly.
9. Garnish with fresh parsley before serving.

Chef’s Insight

The key to this dish is the perfect balance of flavors and textures - from the tender chicken and al dente zucchini noodles to the rich, creamy sauce.

Notes

This recipe is ideal for those following a ketogenic or low-carb diet and looking for a satisfying meal with a luxurious taste.