A rich, creamy, and strictly ketogenic version of Chicken Alfredo using zucchini noodles instead of traditional pasta.
Author:Ahazzam
Prep Time:15 min
Cook Time:20 min
Total Time:35 min
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:Italian-American
Diet:Low Fat
Ingredients
Scale
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
4 tablespoons unsalted butter
1 cup heavy cream
1/2 cup grated Parmesan cheese, plus extra for topping
2 cloves garlic, minced
1/4 teaspoon salt
1/8 teaspoon black pepper
3 medium zucchini, spiralized into noodles
Instructions
Season the chicken pieces lightly with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for about 30 seconds until fragrant. Do not let the garlic brown.
Pour in the heavy cream. Bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for 2 to 3 minutes until it starts to thicken slightly.
Remove the skillet from the heat. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Taste and add more salt and pepper if needed.
Add the cooked chicken back into the sauce. Stir to coat.