Description
A quick, creamy, and satisfying low-carb chicken alfredo made with zucchini noodles. This busy weeknight dinner is ready in 15 minutes and offers a rich, restaurant-quality texture without the heavy pasta base.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 tablespoon Italian seasoning
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1.5 cups heavy cream
- 1/4 cup low-sodium chicken broth
- 1.5 cups freshly grated parmesan cheese
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 3 medium zucchini
- 1 teaspoon salt (for zucchini)
Instructions
- Wash zucchini and spiralize or julienne into noodles. Place in a colander, toss with 1 teaspoon salt, and let sit for 10 minutes to draw out moisture. Squeeze dry with hands or paper towels until dry to the touch.
- Pat chicken breasts dry and season with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden brown and cooked through (165°F). Remove to a plate and tent with foil.
- Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and garlic powder. Sauté for 1 minute until fragrant but not brown.
- Pour in heavy cream and chicken broth. Stir to deglaze the pan, scraping up browned bits. Simmer gently for 3-4 minutes until the sauce coats the back of a spoon.
- Remove skillet from heat. Gradually add parmesan cheese, stirring constantly until melted and smooth. Adjust seasoning with salt and pepper.
- Slice cooked chicken. Add zucchini noodles to the sauce and toss gently over low heat for 1-2 minutes just to warm through. Return chicken to the pan to warm up. Serve immediately.
Notes
Squeeze the zucchini noodles dry to prevent a soupy sauce. Always remove the pan from heat before adding cheese to prevent graininess. Do not overcook the zoodles; they only need to warm through. This recipe is naturally gluten-free but check broth and seasoning labels.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 380
- Sugar: 4
- Sodium: 650
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 8
- Fiber: 2
- Protein: 35
Keywords: low-carb chicken alfredo, zucchini noodle dinner, healthy dinner, keto friendly, quick weeknight meals, creamy sauce, gluten-free