Keto Chicken Alfredo with Zucchini Noodles

This Keto Chicken Alfredo with Zucchini Noodles is a quick and creamy low-carb dinner that satisfies my pasta cravings without all the carbs. Tender slices of chicken, rich Alfredo sauce, and fresh zucchini noodles come together in under 20 minutes for a comforting and wholesome meal. I love how simple it is to make and how versatile the ingredients can be.

Why You’ll Love This Recipe

I love how this recipe turns simple ingredients into something truly comforting and satisfying. The Alfredo sauce is creamy, rich, and full of flavor thanks to garlic, butter, cream cheese, and freshly grated parmesan. Paired with zucchini noodles, it delivers all the comfort of a classic pasta dish without the carb overload.

I often make this dish when I want something indulgent but keto-friendly. It’s incredibly easy—especially if I have leftover or rotisserie chicken on hand. Everything comes together in one pan, making cleanup a breeze. Plus, the sauce is so good I could eat it by the spoonful.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• zucchini noodles
• cooked chicken breast or thighs (leftover or rotisserie works great)
• butter
• fresh garlic
• cream cheese
• heavy cream
• grated parmesan cheese
• salt
• black pepper

directions

I start by heating a large sauté pan over medium heat and melting the butter with the crushed garlic. After about a minute, when it smells fragrant, I add in the cream cheese and heavy cream.

As the cream cheese melts, I stir it until everything is fully combined. Then I add the grated parmesan cheese, along with a bit of salt and black pepper to season the sauce.

Once the Alfredo sauce is creamy and smooth, I stir in the zucchini noodles. I let them cook for just a couple of minutes—just enough to soften slightly but still stay firm.

Finally, I add the cooked chicken, sliced or chopped into bite-sized pieces, and stir everything together until heated through. I sometimes top the dish with fresh parsley, basil, or a pinch of red pepper flakes before serving.

Servings and timing

This recipe makes 2 servings.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Serving size: 1 portion
Net carbs per serving: 4.6g

Variations

I love how easy it is to customize this dish based on what I have available:

• Swap zucchini noodles with shirataki noodles, palmini, or spaghetti squash for a change in texture.
• Use leftover turkey or even cooked shrimp instead of chicken.
• Add sautéed mushrooms, spinach, or steamed broccoli to bulk it up.
• Stir in a bit of lemon zest or fresh lemon juice for a citrusy kick.
• Sprinkle with crushed red pepper flakes or add a touch of cayenne for heat.

storage/reheating

If I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the dish in a skillet over low heat, stirring often to avoid breaking down the zucchini noodles too much. I avoid microwaving as it can make the zoodles mushy.

If I want to freeze the Alfredo sauce separately (without the zoodles), I let it cool completely and store it in a freezer-safe container for up to 1 month. Then I just reheat the sauce and toss it with freshly cooked noodles and protein when I’m ready to eat.

FAQs

Can I use frozen zucchini noodles?

Yes, I can use frozen zoodles. I just thaw and drain them well before adding to the sauce so the extra moisture doesn’t water it down.

Is this Alfredo sauce gluten-free?

It is. None of the ingredients in the sauce contain gluten, making it a great option for gluten-sensitive diets.

Can I make this dish dairy-free?

I haven’t tried it, but I could experiment with cashew-based cheese and coconut milk substitutes. I’d skip the parmesan or find a dairy-free alternative.

What’s the best way to make zucchini noodles?

I use a spiralizer or buy pre-spiralized zucchini. I try not to overcook them—they only need a couple of minutes in the sauce to soften.

Can I make the Alfredo sauce ahead of time?

Yes, I can make the sauce ahead and store it in the fridge for up to 3 days. It thickens when chilled, but reheats well on the stove with a splash of cream.

Conclusion

This Keto Chicken Alfredo with Zucchini Noodles is one of my favorite low-carb dinners. It’s creamy, flavorful, and incredibly easy to whip up—even on a busy weeknight. Whether I use leftover chicken or a freshly cooked breast, this dish always delivers comfort without compromise. I love that I can customize it endlessly and still enjoy a rich, satisfying meal that fits perfectly into my keto lifestyle.

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