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Keto Chicken Zoodle Alfredo - 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
  

  • 1.5 pounds boneless, skinless chicken breasts, thinly sliced
  • 3 medium zucchini, spiralized into zoodles (about 6–7 cups)
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 3/4 cup freshly grated Parmesan cheese (plus extra for serving)
  • 1/4 teaspoon nutmeg (optional but classic)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 1 tablespoon lemon juice (optional, to brighten)
  • 2 tablespoons chopped fresh parsley (optional garnish)
  • Red pepper flakes, to taste (optional)

Method
 

  1. Prep the zoodles: Spiralize the zucchini and spread the zoodles on a clean kitchen towel. Sprinkle lightly with salt and let them rest for 10 minutes. This draws out excess water so your sauce doesn’t get watery.
  2. Pat them dry: Gently squeeze the zoodles in the towel to remove extra moisture. Set aside. Don’t wring them hard—just press enough to reduce water.
  3. Sear the chicken: Heat a large skillet over medium-high. Add olive oil and 1 tablespoon butter. Season the chicken with salt and pepper, then cook in a single layer until golden and cooked through, 4–6 minutes. Transfer to a plate.
  4. Build the sauce: Lower the heat to medium. Add the remaining 1 tablespoon butter and the garlic. Sauté 30–45 seconds until fragrant, not browned.
  5. Add cream and season: Pour in the heavy cream. Stir in nutmeg, a pinch of salt, and black pepper. Simmer 2–3 minutes, letting it gently thicken.
  6. Melt in the Parmesan: Reduce heat to low. Add Parmesan in small handfuls, stirring until smooth and silky. If it gets too thick, splash in a tablespoon of water or more cream.
  7. Return the chicken: Stir the cooked chicken into the sauce and simmer 1–2 minutes. Taste and adjust salt and pepper. Add lemon juice if you like a brighter finish.
  8. Warm the zoodles: Add the zoodles to the skillet and toss gently with tongs. Cook just 1–2 minutes until warmed through and slightly tender. Do not overcook or they’ll release water and turn mushy.
  9. Finish and serve: Sprinkle with parsley and a pinch of red pepper flakes if you want heat. Top with extra Parmesan. Serve right away.