Creamy Zucchini Chicken Alfredo

This Chicken Zucchini Noodle Alfredo is a delicious low-carb option to traditional pasta. Keto Friendly with the use of heavy cream or use my quinoa cream recipe for a lower fat alternative.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 407kcal

Author Wendy Polisi

Equipment

Spiralizer
Colander
Large Skillet

Ingredients

3 small zucchini cut lengthwise with a vegetable peeler or spiraled
½ teaspoon sea salt
1 tablespoon avocado oil
16 ounces boneless skinless chicken breasts or thighs
1 teaspoon Italian Seasoning
½ teaspoon sea salt
¼ teaspoon cayenne pepper
¼ cup unsalted grass-fed butter
¾ cup quinoa cream or organic heavy cream
1 teaspoon minced garlic
6 ounces Parmesan cheese
¼ cup fresh chopped parsley

US Customary - Metric

Instructions

Place sliced zucchini in a colander and place the colander over a bowl. Sprinkle with salt and allow to sit for at least 30 minutes.
Meanwhile, heat avocado oil to medium-high heat in a large skillet.
Place chicken on a plate and sprinkle on both sides with Italian seasoning, sea salt, and cayenne pepper. Add chicken to skillet, and cook over medium-high heat until cooked through, about 8 to 10 minutes per side. Remove from skillet.
Allow to cool and then chop.
Reduce heat to medium and add butter to the skillet and when it is melted scrape up the browned bits.
Add heavy cream and bring to a boil, whisking constantly. Reduce heat to medium-low.
Add garlic and Parmesan and cook until the Parmesan is melted.
Stir in chopped chicken, zucchini noodles, and parsley and cook for 2 more minutes, until warmed through.

Nutrition