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

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Chicken:
  • 1.5 pounds boneless, skinless chicken breasts (or thighs), thinly sliced
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • For the Alfredo Sauce:
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 3/4 cup freshly grated Parmesan cheese (plus extra for serving)
  • 1/4 teaspoon nutmeg (optional, but classic)
  • Salt and pepper to taste
  • For the Zoodles:
  • 4 medium zucchini, spiralized
  • 1 tablespoon olive oil or butter
  • Pinch of salt
  • To Finish:
  • Fresh parsley, chopped (for garnish)
  • Red pepper flakes (optional)
  • Lemon zest or a squeeze of lemon (optional, brightens the sauce)

Method
 

  1. Prep the zoodles: Spiralize the zucchini and spread on a kitchen towel. Sprinkle lightly with salt and let sit 10 minutes to draw out excess moisture. Gently squeeze to remove water. This helps keep the sauce from getting watery.
  2. Season the chicken: In a bowl, toss the sliced chicken with olive oil, Italian seasoning, garlic powder, onion powder, salt, and pepper until evenly coated.
  3. Sear the chicken: Heat a large skillet over medium-high. Add the chicken in a single layer and cook 4–6 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate and tent with foil.
  4. Make the Alfredo base: Reduce heat to medium. In the same skillet, add butter. When melted, add minced garlic and cook 30–45 seconds until fragrant. Do not brown the garlic.
  5. Add the cream: Pour in the heavy cream. Bring to a gentle simmer and cook 2–3 minutes, stirring, until slightly thickened.
  6. Stir in Parmesan: Lower the heat. Whisk in Parmesan a handful at a time until smooth. Add nutmeg if using. Taste and season with salt and pepper. The sauce should be silky and coat the back of a spoon.
  7. Warm the chicken in the sauce: Return the cooked chicken and any juices to the skillet. Toss to coat and simmer 1–2 minutes to meld flavors. If the sauce gets too thick, add a splash of cream or a bit of chicken broth.
  8. Cook the zoodles: In a separate skillet, heat olive oil or butter over medium. Add zoodles and sauté 1–2 minutes, just until warmed and slightly tender but still crisp. Do not overcook.
  9. Combine and finish: You can plate zoodles and spoon chicken Alfredo on top, or gently fold some sauce through the zoodles in the pan. Garnish with parsley, extra Parmesan, a pinch of red pepper flakes, and a touch of lemon zest if you like.
  10. Serve immediately: Keto Alfredo is best hot and fresh. The sauce will thicken slightly as it sits, which is perfect for twirling.