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Keto Chicken Alfredo Zoodles - Creamy, Comforting, and Low-Carb

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Chicken:
  • 1.5 pounds boneless, skinless chicken breasts (or thighs), thinly sliced or cut into bite-size pieces
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • For the Zoodles:
  • 4 medium zucchini, spiralized (about 6–7 cups)
  • 1/2 teaspoon kosher salt (for drawing out moisture)
  • For the Alfredo Sauce:
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 3/4 cup finely grated Parmesan cheese (freshly grated melts best)
  • 1/4 teaspoon nutmeg (optional but classic)
  • Salt and pepper to taste
  • To Finish:
  • 2 tablespoons chopped fresh parsley or basil
  • Red pepper flakes (optional)
  • Lemon zest or a squeeze of lemon (optional, for brightness)

Method
 

  1. Prep the zucchini: Spiralize the zucchini into noodles. Toss with 1/2 teaspoon salt and place in a colander over the sink. Let sit 10–15 minutes to release moisture, then gently squeeze with paper towels. This keeps the sauce from getting watery.
  2. Season the chicken: In a bowl, combine the chicken with olive oil, Italian seasoning, garlic powder, onion powder, salt, and pepper. Toss to coat evenly.
  3. Sear the chicken: Heat a large skillet over medium-high. Add the chicken in a single layer and cook 5–7 minutes, stirring once or twice, until browned and cooked through. Transfer to a plate and tent with foil.
  4. Make the Alfredo base: Reduce heat to medium. In the same skillet, add butter. When melted, add garlic and cook 30–60 seconds until fragrant, not browned.
  5. Add the cream: Pour in the heavy cream. Bring to a gentle simmer and cook 2–3 minutes, stirring, until slightly thickened.
  6. Finish the sauce: Whisk in Parmesan a handful at a time until smooth and velvety. Add nutmeg if using. Taste and season with salt and pepper. The sauce should be rich but pourable.
  7. Warm the chicken: Return the cooked chicken and any juices to the skillet. Stir to coat and heat through for 1–2 minutes.
  8. Cook the zoodles briefly: Add the zucchini noodles to the pan and toss gently for 1–2 minutes, just until warmed and slightly softened. Do not overcook, or they’ll release water and turn soggy.
  9. Finish and serve: Remove from heat. Sprinkle with parsley or basil, red pepper flakes if you like heat, and a little lemon zest for brightness. Serve right away.