Ingredients
For the Chicken and Zoodles:
- Boneless, Skinless Chicken Breasts: 1.5 lbs (about 2 large breasts), cut into 1-inch cubes
- Medium Zucchini: 4 (to yield approximately 6-8 cups of zoodles)
- Olive Oil: 1 tablespoon
- Salt and Black Pepper: To taste for seasoning the chicken
For the Creamy Keto Alfredo Sauce:
- Unsalted Butter: 4 tablespoons
- Heavy Whipping Cream: 1 ½ cups
- Fresh Garlic: 3-4 cloves, minced
- Freshly Grated Parmesan Cheese: 1 cup, plus more for garnish
- Salt: ½ teaspoon (adjust to taste)
- Black Pepper: ¼ teaspoon
- Fresh Parsley: 2 tablespoons, chopped (for garnish)
Instructions
Using a spiralizer, create noodles from your four zucchini. Place the zoodles in a large colander set inside a bowl. Sprinkle them generously with about 1 teaspoon of salt and toss to coat. Let the zoodles sit for 20-30 minutes. The salt will draw out the excess water, which will collect in the bowl below. After 30 minutes, rinse the zoodles thoroughly under cold water to remove the excess salt. Then, spread them out on a clean kitchen towel or several layers of paper towels. Gently but firmly pat them dry, pressing out as much remaining moisture as possible. Set the dry zoodles aside.
While the zoodles are sweating, prepare the chicken. Pat the chicken cubes dry with a paper towel (this helps them get a better sear). Season them generously with salt and pepper. Heat the 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the chicken cubes in a single layer. Do not overcrowd the pan; cook in two batches if necessary. Sear the chicken for 3-4 minutes per side, until golden brown and cooked through. Remove the cooked chicken from the skillet and set it aside on a plate.
Reduce the heat to medium. In the same skillet (don’t wipe it out—the browned bits from the chicken add flavor!), melt the 4 tablespoons of butter. Add the minced garlic and sauté for about 30-60 seconds, until fragrant. Be very careful not to let the garlic burn.
Pour in the 1 ½ cups of heavy whipping cream. Bring the cream to a gentle simmer, stirring occasionally. Let it simmer and reduce for 3-5 minutes. The cream will thicken slightly as the water content evaporates.
Turn the heat off completely. This is key to prevent the cheese from splitting or clumping. Gradually sprinkle in the 1 cup of freshly grated Parmesan cheese, whisking constantly until the cheese is completely melted and the sauce is smooth and creamy. Stir in the ½ teaspoon of salt and ¼ teaspoon of black pepper. Taste the sauce and adjust seasoning if necessary.
Return the cooked chicken to the skillet with the sauce and stir to coat. Finally, add the prepared, dry zoodles to the skillet. Using tongs, gently toss everything together for just 1-2 minutes, until the zoodles are heated through but still have a firm, al dente bite. Do not overcook them.
Serve immediately, garnished with a sprinkle of extra Parmesan cheese and fresh chopped parsley.
Nutrition
- Serving Size: one normal portion
- Calories: 650-750 kcal