How to Prepare Perfect Chicken Alfredo with Zucchini Spaghetti (Low-Carb)

Chicken Alfredo with Zucchini Spaghetti (Low-Carb). Using a spiralizer, mandoline, or vegetable peeler, turn the zucchini into thin noodles. This Zucchini Chicken Alfredo is a delicious low-carb option to traditional pasta. Keto Friendly with the use of heavy cream or use my quinoa cream recipe for a lower fat alternative.

Season chicken with salt as needed. This keto chicken alfredo with zucchini noodles is the perfect dish to answer your pasta cravings! It has a balanced blend of richness, creaminess, and cheesiness. You can have Chicken Alfredo with Zucchini Spaghetti (Low-Carb) using 11 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Chicken Alfredo with Zucchini Spaghetti (Low-Carb)

1. Prepare 2-3 of large chicken breasts.
2. It's 4 of large zucchini.
3. It's 1 cup of heavy cream.
4. It's 1/4 cup of butter.
5. You need 1 1/2 cups of grated parmesan.
6. You need 3 Tbsp of garlic seasoning.
7. It's 3 Tbsp of minced garlic.
8. It's 3 Tbsp of butter.
9. It's 1 Tbsp of fresh parsley.
10. Prepare 4 tsp of olive oil.
11. It's of Salt and pepper.

With keto Alfredo sauce, chicken and zucchini noodles will taste like a decadent low carb dinner any night of the week. You might also like this zucchini noodles carbonara recipe ! This recipe is easy, delicious and a healthier option than the traditional recipe. #chickenalfredo #lowcarb #easy #recipe #crockpot #fromjar #dinner Creamy low carb Chicken Alfredo loaded with steamed asparagus is a delicious gluten free. So, the first secret to making this chicken Alfredo pasta low carb and gluten free is the substitute pasta.

Chicken Alfredo with Zucchini Spaghetti (Low-Carb) step by step

1. Dice chicken breasts and season with 2 Tbsp garlic seasoning, salt and pepper..
2. Add 1 Tbsp (3 tsp) olive oil, 1 Tbsp butter, and 2 Tbsp minced garlic to large stovetop pan..
3. Cook chicken in pan on medium heat, covered, for 10 minutes. Stir occasionally..
4. Use spiralizer or julienne peeler to make zucchini "noodles.".
5. Sauté zucchini noodles in 1 tsp olive oil, 1 Tbsp minced garlic, remaining garlic seasoning, and 2 Tbsp butter until cooked but slightly firm, stirring often..
6. Melt 1/4 cup butter in medium saucepan over medium-low heat. Add heavy cream and simmer 5 minutes..
7. Add minced garlic and 1 1/2 cups grated parmesan to saucepan and whisk quickly until thick and smooth. Stir in 1 Tbsp fresh parsley..
8. Add alfredo sauce to zucchini and stir..
9. Mix chicken into zucchini alfredo and serve..

The second secret is cutting calories on the cheesey chicken Alfredo sauce! Add zucchini and red pepper flakes. Transfer vegetables to a large bowl and cover with aluminum foil. Thinly slice the zucchini with a vegetable peeler into thin strips; place in a large bowl. Pat dry the chicken breasts with paper towels and season each with a pinch of each salt and pepper.

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