Keto Italian Lunch: Creamy Garlic Chicken Alfredo with Zucchini Noodles
Discover our delectable Keto Italian lunch recipe, a mouthwatering fusion of creamy garlic chicken Alfredo and zucchini noodles. This low-carb, satisfying dish is perfect for those following a Keto lifestyle while still enjoying the rich flavors of Italy.
Allergens
Dairy (due to the use of cream cheese and Parmesan cheese)
Ingredients
- 4 large zucchinis
- 8 oz cream cheese, softened
- 2 cups heavy whipping cream
- 6 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts, cubed
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper, to taste
- Olive oil
Instructions
- Slice the zucchinis into long, thin strips using a spiralizer or a sharp knife. Set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Add cubed chicken to the skillet, season with salt and pepper, and cook until no longer pink, about 5 6 minutes. Remove from the skillet and set aside.
- In the same skillet, add cream cheese, heavy whipping cream, and cooked chicken. Stir constantly until the sauce is smooth and thickened, about 8 10 minutes.
- Add Parmesan cheese and basil leaves to the sauce, stirring until fully incorporated. Season with additional salt and pepper if needed.
- Toss in the zucchini noodles and cook for an additional 2 3 minutes until tender yet al dente.
- Serve immediately, garnishing with fresh basil leaves and a sprinkle of Parmesan cheese.
Chef’s Insight
Experiment with different herbs such as rosemary or thyme for added flavor. - Add grilled shrimp or sautéed mushrooms to make it a complete meal.
Notes
Be sure to use a spiralizer or sharp knife to create uniform zucchini noodles. - For an extra creamy sauce, blend the Alfredo sauce in a blender for a smoother consistency.