Keto Chicken Alfredo Zucchini (Print Version)
# Ingredients:
→ Chicken
01 -
900 g chicken breasts
02 -
2 tablespoons olive oil
03 -
2 teaspoons Italian seasoning
04 -
Salt, to taste
05 -
Black pepper, to taste
→ Alfredo Sauce
06 -
480 ml heavy cream
07 -
115 g butter
08 -
4 cloves garlic, minced
09 -
180 g Parmesan cheese, freshly grated
10 -
1/4 teaspoon ground nutmeg
11 -
Salt, to taste
12 -
White pepper, to taste
→ Zucchini Noodles
13 -
6 medium zucchini
14 -
1 tablespoon salt (for purging excess moisture)
15 -
2 tablespoons olive oil
# Instructions:
01 -
Spiralize the zucchini into long, even strands. Sprinkle evenly with 1 tablespoon salt and let rest in a colander for 30 minutes to draw out excess moisture. Rinse thoroughly and gently pat dry with paper towels.
02 -
Pat chicken breasts dry, then rub with olive oil, Italian seasoning, salt, and black pepper. Heat a large skillet over medium-high heat. Sear chicken until golden on both sides and fully cooked through, about 6–8 minutes per side. Remove to a plate and let rest.
03 -
In the same skillet, reduce heat to medium. Sauté minced garlic in butter until fragrant, about 1 minute.
04 -
Pour heavy cream into the skillet with garlic and butter. Simmer gently, stirring, until thickened, 6–8 minutes.
05 -
Gradually whisk in freshly grated Parmesan, nutmeg, salt, and white pepper. Stir continuously until the sauce is smooth and coats the back of a spoon.
06 -
Heat olive oil in a large nonstick pan over medium heat. Add zucchini noodles and sauté briefly, tossing gently, for 1–2 minutes until just tender but still al dente.
07 -
Slice cooked chicken. Add zucchini noodles to the Alfredo sauce, tossing to coat thoroughly. Top with sliced chicken and serve immediately.
# Notes:
01 -
For optimal melting and flavor, use freshly grated Parmesan instead of pre-shredded cheese.
02 -
Do not overcook zucchini noodles; they should retain a slight bite and not become mushy.
03 -
The cheese sauce will continue to thicken as it cools, so serve promptly for best texture.