Description
A quick and easy low-carb recipe featuring tender chicken and zucchini noodles in a rich, creamy Alfredo sauce made with cream cheese and Parmesan.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), sliced into strips
- 3 medium zucchinis, spiralized into noodles
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup (240 ml) heavy cream, full-fat
- 4 oz (115 g) cream cheese, softened
- ¾ cup (75 g) freshly grated Parmesan cheese
- 1 tsp dried Italian seasoning
- Salt and pepper, to taste
- Red pepper flakes, optional pinch
Instructions
- Using a spiralizer, create zucchini noodles from the 3 medium zucchinis. Lay them out on paper towels and sprinkle lightly with salt to draw out excess moisture. Let sit for 10 minutes, then gently pat dry.
- Heat 1 tablespoon of butter in a large skillet over medium-high heat. Season the chicken strips with salt, pepper, and Italian seasoning. Add chicken to the pan and cook for 4-5 minutes per side, until golden and cooked through (internal temperature should reach 165°F / 74°C). Remove chicken from pan and set aside, tented with foil to keep warm.
- Lower heat to medium and add remaining 2 tablespoons of butter to the same skillet. Once melted, add minced garlic and sauté for 1 minute until fragrant (do not let it brown). Stir in softened cream cheese and slowly pour in heavy cream. Use a whisk to combine and smooth out any lumps.
- Gradually whisk in grated Parmesan cheese until melted and sauce thickens slightly, about 3-4 minutes. Season with extra Italian seasoning, salt, pepper, and a pinch of red pepper flakes if using. Taste and adjust seasoning.
- Add the zucchini noodles to the sauce and gently toss for 2-3 minutes until noodles are warmed but still firm. Be careful not to overcook.
- Return chicken strips to the pan, nestling them into the creamy sauce and zucchini noodles. Let everything heat together for 1-2 minutes. Serve immediately, garnished with extra Parmesan or fresh parsley if desired.
Notes
Salt zucchini noodles and let them sit to remove excess moisture to prevent soggy noodles. Use softened cream cheese for a smooth sauce. If sauce thickens too much, loosen with chicken broth or water. Avoid overcooking zucchini noodles to keep them firm. Reheat leftovers gently on stovetop with a splash of broth or cream; avoid microwaving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 420
- Fat: 30
- Carbohydrates: 6
- Protein: 35
Keywords: keto, low-carb, chicken Alfredo, zucchini noodles, creamy sauce, easy dinner, keto dinner, paleo, gluten-free