This chicken Alfredo zoodles recipe is an easy low carb meal for the weeknights! Chicken Alfredo is such a classic dinner for the family, enjoy this one keto-friendly!
I made these zoodles with chicken and a creamy, cheesy Alfredo base seasoned with one of my favorite seasonings, garlic. I then wilted some spinach and that is definitely the ingredient that seals this dinner together!
Yields 4 servings of Keto Chicken Alfredo Zoodles
The Preparation
- 3 medium zucchini
- 2 tablespoons olive oil, divided
- 12 ounces boneless, skinless chicken breast
- salt and pepper, to taste
- 1 teaspoon italian seasoning
- 2 teaspoons fresh garlic, minced
- 3/4 cup heavy cream
- 4 ounces cream cheese
- 1/2 cup parmesan cheese, plus more for serving
- 6 ounces baby spinach
The Execution
1. Measure out and prepare all the ingredients.
2. Using a vegetable peeler, peel the zucchini lengthwise.
3. Heat oil in a frying pan over medium to high heat. Season the chicken with Italian seasoning and salt and pepper. Cook both sides of the chicken until thoroughly cooked.
4. Remove the chicken from heat and cut into thin strips.
5. Add the rest of the olive oil to the frying pan along with the minced garlic. Fry for about 30 seconds.
6. Add heavy cream and cream cheese. Stir constantly until the cream cheese is melted. Add parmesan cheese and salt and pepper. Stir and simmer for 4 – 5 minutes.
7. Add the sliced chicken, zucchini peels, and top with parsley.
8. Plate and serve!
This makes a total of 4 servings of Keto Chicken Alfredo Zoodles. Each serving comes out to be 540 calories, 39.9g fats, 6.7g net carbs, and 37.4g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 3 medium zucchini | 98 | 2.3 | 17.5 | 6.5 | 11 | 7.4 |
| 2 tablespoon olive oil | 239 | 27 | 0 | 0 | 0 | 0 |
| 12 ounce boneless, skinless chicken breast | 561 | 12.3 | 0 | 0 | 0 | 105.5 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon italian seasoning | 3 | 0.1 | 0.6 | 0.4 | 0.2 | 0.1 |
| 2 teaspoon fresh garlic | 8 | 0 | 1.9 | 0.1 | 1.8 | 0.4 |
| 3/4 cup heavy cream | 607 | 64.3 | 4.8 | 0 | 4.8 | 5 |
| 4 ounce cream cheese | 388 | 38.6 | 4.7 | 0 | 4.7 | 7 |
| 1/2 cup parmesan cheese | 216 | 14.3 | 2.1 | 0 | 2.1 | 19.3 |
| 6 ounce baby spinach | 39 | 0.7 | 6.2 | 3.7 | 2.4 | 4.9 |
| Totals | 2158 | 159.5 | 37.7 | 10.8 | 26.9 | 149.4 |
| Per Serving (/4) | 540 | 39.9 | 9.4 | 2.7 | 6.7 | 37.4 |
Keto Chicken Alfredo Zoodles
Ingredients
- 3 medium zucchini
- 2 tablespoon olive oil divided
- 12 ounce boneless, skinless chicken breast
- salt and pepper to taste
- 1 teaspoon italian seasoning
- 2 teaspoon fresh garlic minced
- ¾ cup heavy cream
- 4 ounce cream cheese
- ½ cup parmesan cheese plus more for serving
- 6 ounce baby spinach
Instructions
- Measure out and prepare all the ingredients.
- Using a vegetable peeler, peel the zucchini lengthwise.
- Heat oil in a frying pan over medium to high heat. Season the chicken with Italian seasoning and salt and pepper. Cook both sides of the chicken until thoroughly cooked.
- Remove the chicken from heat and cut into thin strips.
- Add the rest of the olive oil to the frying pan along with the minced garlic. Fry for about 30 seconds.
- Add heavy cream and cream cheese. Stir constantly until the cream cheese is melted. Add parmesan cheese and salt and pepper. Stir and simmer for 4 - 5 minutes.
- Add the sliced chicken, zucchini peels, and top with parsley.
- Plate and serve!
