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Keto Chicken Alfredo Zucchini Noodles (Light & Creamy) - Comfort Food Made Simple

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 medium zucchini (spiralized into noodles)
  • 1 lb boneless, skinless chicken breasts (thinly sliced or cubed)
  • 2 tbsp olive oil or avocado oil
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream (or half-and-half for lighter, slightly less keto)
  • 3/4 cup freshly grated Parmesan cheese (plus extra for garnish)
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp sea salt (plus more to taste)
  • 1/8 tsp ground nutmeg (optional, classic in Alfredo)
  • 1/4 tsp red pepper flakes (optional, for a little heat)
  • Fresh parsley or basil, chopped (for garnish)
  • Lemon wedge (optional, to brighten at the end)

Method
 

  1. Prep the zucchini: Spiralize zucchini into noodles (zoodles). Lay them on a paper towel, sprinkle lightly with salt, and let sit 10 minutes. Pat dry to remove excess moisture.
  2. Season the chicken: Toss chicken with a pinch of salt and pepper. You can also add a little garlic powder if you like.
  3. Sear the chicken: Heat 1 tbsp oil in a large skillet over medium-high. Add half the chicken in a single layer. Cook 3–4 minutes per side until golden and cooked through. Remove to a plate. Repeat with remaining oil and chicken.
  4. Build the sauce base: Reduce heat to medium. Add butter to the same skillet. Stir in minced garlic and cook 30–45 seconds until fragrant, not browned.
  5. Add cream and simmer: Pour in heavy cream. Stir and bring to a gentle simmer for 2–3 minutes to thicken slightly.
  6. Melt in Parmesan: Lower heat and whisk in Parmesan gradually until smooth. Season with pepper, a pinch of salt, and nutmeg if using. If it gets too thick, splash in a little more cream or water.
  7. Return the chicken: Add cooked chicken and any juices back to the skillet. Toss to coat and warm through for 1–2 minutes.
  8. Cook the zoodles lightly: Add zucchini noodles to the skillet. Toss gently for 1–2 minutes until just tender but still with a bite. Do not overcook, or they’ll get watery.
  9. Finish and serve: Taste and adjust salt and pepper. Add red pepper flakes if you like. A tiny squeeze of lemon brightens the sauce. Garnish with parsley and extra Parmesan. Serve right away.