How to Make the Best Keto Chicken Alfredo with Zoodles in 40 Minutes
The Keto Chicken Alfredo with Zoodles is a delicious low-carb version of a beloved Italian-American classic.
Traditional Chicken Alfredo, typically made with pasta and a rich, creamy sauce, has been a comfort food favorite for decades. Alfredo sauce itself dates back to early 20th-century Rome, when chef Alfredo di Lelio created the dish to appease his pregnant wife who was struggling with appetite. His version, made with butter and Parmesan, became popular in Italy and later in the U.S., where cream was added to create the luxurious Alfredo sauce we know today.
In this keto adaptation, zucchini noodles, or zoodles, replace the traditional pasta, bringing a fresh, low-carb twist to the dish. Zoodles have become a popular alternative for those following low-carb diets like keto because they provide the texture of pasta without the carbs. Tender chicken breast is cooked and paired with a creamy Alfredo sauce, made with heavy cream, butter, garlic, and Parmesan cheese, staying true to the indulgent, rich flavors of the original recipe but without the carbohydrates.
A fun fact is that zoodles rose to fame in the health-conscious world in the 2010s, when spiralizers made it easy to transform vegetables into noodle-like strands. This innovation allowed people to enjoy their favorite pasta dishes in a more health-friendly way.
The combination of zoodles and creamy Alfredo sauce makes this keto-friendly dish a satisfying, flavorful meal that’s comforting yet light, and it can be made in just 40 minutes—perfect for weeknight dinners or meal prep.
This Keto Chicken Alfredo features tender chicken breast cooked in a rich and creamy Alfredo sauce, served over fresh zucchini noodles (zoodles). It’s a comforting, low-carb dish that satisfies cravings without the carbs from traditional pasta.
- 2 medium zucchini, spiralized into noodles
- 1 lb boneless, skinless chicken breasts
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese
- 2 cloves garlic, minced
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp ground nutmeg (optional)
- Spiralize the zucchini into noodles using a spiralizer. Place them in a colander, sprinkle with a pinch of salt, and let them sit for about 10 minutes to draw out excess moisture. Pat dry with paper towels.
- Season the chicken breasts with Italian seasoning, salt, and black pepper.
- Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes on each side, or until the chicken is cooked through (internal temperature should reach 165°F / 74°C).
- Remove the chicken from the skillet, let it rest for a few minutes, then slice it into strips.
- In the same skillet, add butter and melt over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese, garlic powder, salt, black pepper, and ground nutmeg (if using). Stir constantly until the cheese is melted and the sauce thickens.
- Add the zucchini noodles (zoodles) to the Alfredo sauce and toss to coat evenly. Cook for 2-3 minutes until the zoodles are warmed through but still slightly crisp.
- Add the sliced chicken on top and toss gently to combine.
- Serve hot, garnished with extra Parmesan cheese and fresh parsley if desired.
Thickening the Sauce: If the Alfredo sauce is too thin, let it simmer for a few extra minutes until it reaches the desired thickness. Be sure to stir constantly to prevent burning.
Serving Tip: To avoid overcooking the zoodles, add them at the very end and cook only until they are just warmed through. This will keep them from getting soggy.
Add-Ins: You can add sautéed mushrooms, spinach, or bacon to the Alfredo sauce for added flavor and variety.
With a foundation in French culinary tradition and a flair for fusion cuisine, Chef Isabelle Laurent brings gourmet techniques to everyday meals. Trained in a virtual culinary institute, Isabelle specializes in elevating simple recipes with refined methods, blending classic French techniques with global flavors. Her approachable style and expert guidance make even the most sophisticated dishes accessible to home cooks of all levels. Known for her creativity, Isabelle believes in transforming ordinary ingredients into extraordinary meals, from classic fried chicken to indulgent espresso cheesecake.
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