Rich and creamy Alfredo sauce over zucchini noodles with seared chicken
Keto Chicken Alfredo with Zucchini Noodles
Keto Chicken Alfredo with Zucchini Noodles
35 minEasy
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
4
4 servings
Difficulty
Easy
Cost
Moderate
$$
Keto Chicken Alfredo with Zucchini Noodles
Rich and creamy Alfredo sauce over zucchini noodles with seared chicken
A keto-friendly take on chicken Alfredo using spiralized zucchini instead of pasta. The sauce is rich, garlicky, and made with cream and Parmesan — no flour needed.
15m
Prep Time
20m
Cook Time
35m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Chicken Alfredo is comfort food at its best, and the keto version changes surprisingly little. The sauce is already low-carb — cream, butter, garlic, Parmesan. The only real swap is the pasta, and zucchini noodles do the job well when handled correctly.
The key to good zoodles is not overcooking them. They should be just warmed through, with a slight bite. If you cook them too long, they release water and turn your sauce into soup. A quick toss in the hot sauce is all they need.
Ingredients
- 1.5 lbs boneless, skinless chicken breast
- 4 medium zucchini, spiralized
- 2 tbsp olive oil
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/4 tsp nutmeg
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
HeatTool
Test Kitchen Pick
Saute Pan
Helpful Tool
Why a wide pan helps here
Recipes like this come together better when there is room to toss pasta or noodles directly in the sauce instead of crowding a smaller skillet.
A wider pan makes the sauce-and-finish step much easier.
- Better for tossing noodles in sauce
- More useful than a single-purpose pasta gadget
A large saute pan earns its keep quickly if pasta or noodle dishes are in regular rotation.
Shop saute pan options for this recipeInstructions
- 1
Season the chicken breasts with Italian seasoning, salt, and pepper.
- 2
Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 6 to 7 minutes per side until golden and cooked through (165F). Remove and let rest, then slice.
- 3
In the same skillet, reduce heat to medium. Add butter and garlic, cooking for 1 minute until fragrant.
- 4
Pour in the heavy cream and bring to a gentle simmer. Cook for 3 to 4 minutes until slightly thickened.
- 5
Stir in the Parmesan and nutmeg, whisking until the sauce is smooth and creamy. Season with salt and pepper.
- 6
Add the spiralized zucchini to the sauce and toss for 1 to 2 minutes, just until warmed through. Do not overcook.
- 7
Divide among plates, top with sliced chicken, and garnish with fresh parsley.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
Zucchini noodlesShirataki noodles or spaghetti squash
Both are low-carb alternatives with different textures
Heavy creamCoconut cream
Dairy-free option that is still rich and creamy
Chicken breastChicken thighs or shrimp
Thighs are juicier; shrimp cook even faster
DepthPantry
Test Kitchen Pick
Olive Oil
Helpful Pantry Staple
Why the olive oil matters
On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.
This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.
- Useful in dressings, sauces, and finishing
- Improves flavor without changing the recipe structure
A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.
Shop olive oil for this recipeTips & Storage
Pro Tips
Salt the zucchini noodles and let them drain on paper towels for 10 minutes before cooking to remove excess moisture.
Do not overcook the zoodles. They should still have a slight bite.
Use freshly grated Parmesan, not the pre-shredded kind, for a smoother sauce.
Storage
Refrigerate in an airtight container for up to 3 days. The zoodles will release some water; drain before reheating.
Reheating
Reheat gently in a skillet over medium-low heat, adding a splash of cream to loosen the sauce.
Nutrition Facts
Per serving (1 serving) · 4 servings
Calories480
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein38g
Carbohydrates8g
Fat34g
Fiber2g
Sugar4g
Sodium620mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why are my zucchini noodles watery?
- Salt them and let them sit on paper towels for 10 minutes to draw out moisture before cooking.
- Can I use store-bought zucchini noodles?
- Yes. Just make sure to pat them very dry before adding to the sauce.
- How many net carbs is this?
- About 6 net carbs per serving, fitting well within standard keto macros.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →Some product links on this page may be affiliate links. As an Amazon Associate RecipePool earns from qualifying purchases.
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