Keto Chicken Alfredo with Zucchini Noodles
This Keto Chicken Alfredo with Zucchini Noodles is a quick, creamy, and low-carb dinner that delivers all the rich flavor of traditional Alfredo pasta without the carbs. Made with tender chicken, fresh zoodles, and a homemade Alfredo sauce, it’s a satisfying keto-friendly meal ready in just 15 minutes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Sauté
- Cuisine: Italian-American
Ingredients
- 2 cups zucchini noodles
- 1 cup cooked chicken breast or thighs (leftover or rotisserie)
- 2 tablespoons butter
- 2 cloves fresh garlic, minced
- 4 oz cream cheese
- ½ cup heavy cream
- ¼ cup grated parmesan cheese
- Salt, to taste
- Black pepper, to taste
Instructions
- Heat a large sauté pan over medium heat. Melt butter and sauté garlic for 1 minute until fragrant.
- Add cream cheese and heavy cream. Stir until the cream cheese melts and the mixture is smooth.
- Mix in grated parmesan cheese, salt, and black pepper. Stir until fully combined and creamy.
- Add zucchini noodles and cook for 2–3 minutes until slightly softened but still firm.
- Add cooked chicken pieces and stir to combine. Heat until chicken is warmed through.
- Optionally top with fresh herbs or red pepper flakes before serving.
Notes
- Don’t overcook zucchini noodles—they should stay firm.
- Use rotisserie chicken for quick prep.
- Add mushrooms, spinach, or broccoli for more veggies.
- Sauce can be made ahead and stored in the fridge or freezer.
- Reheat on stovetop for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 720mg
- Fat: 38g
- Saturated Fat: 19g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 130mg
