Creamy Keto Chicken Alfredo "Pasta" (Zucchini Noodles)

Instructions

1. 1

   Prepare zucchini: Wash and spiralize zucchini. Place zoodles in a colander, sprinkle lightly with salt, toss and let drain 10–15 minutes to release water. Pat dry with paper towel before cooking.

2. 2

   Cook chicken: Season chicken slices with salt, pepper, and 1/4 tsp Italian seasoning. Heat 1 tbsp oil in a skillet over medium-high heat. Cook chicken 3–4 minutes per side until golden and cooked through. Remove to a plate and keep warm.

3. 3

   Make sauce: In the same skillet, reduce heat to medium. Add butter and remaining 1 tbsp oil. Sauté garlic 30–45 seconds until fragrant (do not burn). Add heavy cream and cream cheese; whisk until smooth and slightly thickened, 2–3 minutes.

4. 4

   Finish sauce: Stir in grated Parmesan, lemon juice, remaining Italian seasoning, and pinch of nutmeg. Simmer gently until sauce coats the back of a spoon; taste and adjust salt/pepper.

5. 5

   Combine: Add cooked chicken back to skillet to warm in sauce. Add zoodles and toss quickly for 1–2 minutes until just heated and slightly softened — avoid overcooking to prevent sogginess.

6. 6

   Serve: Divide between plates, sprinkle extra Parmesan, chopped parsley or chives, and toasted pine nuts if using.

7. 7

   Rich, creamy, cheesy mouthfeel with bright notes from lemon and herbaceous Italian seasoning; garlic and nutmeg add depth.

8. 8

   Zucchini replaces carb-heavy pasta, keeping net carbs low. Heavy cream, butter, cheese, and olive oil provide the fats essential for keto while chicken supplies protein. Ingredients are chosen to maintain ketosis-friendly macronutrient balance.