This luscious Keto Chicken Alfredo swaps traditional pasta for crisp-tender zucchini noodles, smothered in a velvety, 5-ingredient cheese sauce rich enough to rival any Italian restaurant.

Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

• 1.5 lbs (680g) boneless chicken breast, cubed
• 4 medium zucchini (spiralized into noodles)
• 1 tbsp olive oil or avocado oil
• Salt and pepper to taste
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1 cup (240ml) heavy cream
• ½ cup (113g) unsalted butter
• 4 cloves garlic, minced
• 1 cup (90g) grated Parmesan cheese
• ½ cup (56g) shredded mozzarella
• ¼ tsp nutmeg (optional)
• Fresh parsley, chopped (for garnish)

Instructions

1. Prep Zucchini Noodles:
   Spiralize zucchini into noodles. Place in a colander, sprinkle with salt, and let sit 10 minutes. Pat dry thoroughly with paper towels.
2. Cook Chicken:
   Season chicken with salt, pepper, garlic powder, and Italian seasoning.
   Heat oil in a large skillet over medium-high heat. Cook chicken until golden (5–7 minutes). Remove and set aside.
3. Make Alfredo Sauce:
   In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant (1 minute).
   Pour in heavy cream, nutmeg (if using), salt, and pepper. Simmer 2–3 minutes (do not boil).
   Reduce heat to low. Stir in Parmesan and mozzarella until melted and smooth (2 minutes).
4. Combine & Serve:
   Return chicken to skillet. Add zucchini noodles and toss 2–3 minutes until just tender.
   Garnish with parsley and extra Parmesan.