Low Carb Chicken Alfredo Zoodles
Ah, it’s hard to not think about your carb-alicious cravings some days, isn’t it? Fettuccine alfredo pasta can make anyone drool. Thank goodness for the invention of the spiralizer, so we can turn zucchinis into the base of one of our favorite pasta dishes. Thank the stars for the ketogenic diet too because it doesn’t take away that creamy, velvety, cheesy alfredo sauce! Yum!
How to Make It
Step 1
Heat the olive oil in a large skillet over medium-high heat. Place in the chicken breast and sprinkle the salt and pepper evenly over the exposed sides.
Step 2
Cover the skillet, and cook the chicken for about 5 minutes on each side or until the breast is completely cooked through. Set the chicken aside to cool and slice it into bite sized pieces when ready.
Step 3
To make the sauce, leave the juices from the chicken in your skillet. Return the skillet to very low heat, and melt in the butter to deglaze the pan.
Step 4
Keep the skillet on the lowest heat possible, and gently stir in the cream. Continually stir until both the liquid and fat are combined and the cream comes to a very light simmer.
Step 5
If it’s not already, shred your parmesan cheese. Stir the parmesan cheese into the hot skillet in 2-3 additions. Stir until the cheese is completely melted and the sauce has emulsified into a smooth mixture. Set the sauce aside to thicken slightly.
Step 6
Spiralize your zucchini noodles without the skin. Then bring a pot or large pan of water to a simmer. Cook the “zoodles” in the simmering water for no more than 3 minutes or to your preferred doneness.
Step 7
Serve the zucchini noodles with the alfredo sauce and two ounces of chicken per plate and enjoy.
Ingredients
- Chicken Breast – 8 ounce
- Olive Oil – 1 tablespoon
- Salt – ½ teaspoon
- Black Pepper – ½ tsp
- Butter – 2 tablespoon
- Heavy Cream – 1 cup
- Grated Parmesan Cheese – 1 cup
- Black Pepper – ½ tsp
- Zucchini Noodles – 21 ounce