Low Carb Chicken Alfredo Pasta
Indulge in a comforting yet guilt-free classic with this Low Carb Chicken Alfredo Pasta! Tender, seasoned chicken strips are paired with zucchini noodles (zoodles) in a rich, creamy sauce made with freshly grated Parmesan, heavy cream, and a touch of garlic for aromatic depth. By swapping traditional pasta for low-carb, gluten-free zucchini noodles, this recipe ensures all the indulgence of a traditional Alfredo while keeping it light and healthy. Perfect for keto enthusiasts, low-carb dieters, or anyone craving a wholesome, satisfying meal, this 35-minute recipe delivers all the creamy decadence you love without compromising your health goals. Garnished with fresh parsley for an herby finish, this dish is a quick and easy way to elevate your weeknight dinners!
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Recipe Information
Ingredients
- 1 lb Chicken breast
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 2 cloves Garlic, minced
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 2 tbsp Butter
- 4 large Zucchini
- 2 tbsp Parsley, chopped
Instructions
Slice the chicken breast into thin strips. Season with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken strips and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the heavy cream, bring it to a gentle simmer, and stir continuously.
Add the parmesan cheese and butter, stirring until they melt and combine with the cream to form a smooth sauce. Lower the heat to keep the sauce warm.
Using a spiralizer, create zucchini noodles (zoodles) from the zucchini. If you don’t have a spiralizer, use a vegetable peeler to create thin strips resembling pasta.
Add the zucchini noodles to the Alfredo sauce and cook for about 2-3 minutes until they just begin to soften. Avoid overcooking them to maintain a slight crunch and prevent them from becoming watery.
Return the cooked chicken to the skillet, stirring everything together to coat the chicken and zoodles in the creamy Alfredo sauce.
Serve the Low Carb Chicken Alfredo Pasta hot, garnished with chopped parsley for a fresh touch.
Nutrition Facts
Calories |
2598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.1 g | 223% | |
| Saturated Fat | 85.8 g | 429% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 776 mg | 259% | |
| Sodium | 14950 mg | 650% | |
| Total Carbohydrate | 77.6 g | 28% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 69.8 g | ||
| Protein | 170.0 g | 340% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1128 mg | 87% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 3574 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
