Keto Chicken Alfredo with Zoodles
Easy to make and keto friendly.
Servings: 4
Calories: 391kcal
Ingredients
- 3 large zucchini
- 2 tablespoons olive oil
- 350 grams chicken thigh or breast (without skin and deboned)
- freshly ground black pepper, to taste
- salt, to taste
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning or oregano
- ¾ cups milk or heavy cream
- 100 grams cream cheese
- ½ cup grated Parmesan cheese, plus more for serving
- ¼ cup chopped parsley
Instructions
- Make zucchini "pappardelle" noodles, or zoodles. :)With a vegetable peeler, peel the zucchini lengthwise, to create long thin strips. Lay them flat on top of a baking tray, lined with paper towels. Set aside until needed.
- Heat up olive oil in a large frying pan over medium heat. Season both sides of the chicken breast/thighs with salt, pepper and Italian seasoning.Place the seasoned chicken onto the heated frying pan and cook for about 6-8 minutes per side, or until the chicken is cooked through.
- Transfer to a cutting board and cut into thin strips. Set aside until needed.
- Add a bit of olive oil to the same frying pan and heat up over medium heat.Add garlic and cook until fragrant, about 30 seconds.Add the milk (cream) and cream cheese. Cook, stirring often until cream cheese has melted and fully incorporated into the sauce. Lower the heat to low.Add Parmesan cheese, season with salt and pepper and simmer for about 3-5 minutes or until the sauce has thickened.
- Add the chicken strips, zoodles and parsley. Give it a good stir through and serve immediately.
- Sprinkle with more Parmesan cheese and chopped parsley.
- Enjoy!
