Low Carb Fettuccine Alfredo with Chicken
Indulge guilt-free in this Low Carb Fettuccine Alfredo with Chicken, a creamy and savory twist on the classic comfort food that's perfect for keto and low-carb diets. Tender, seasoned chicken breast pairs beautifully with zucchini noodles, which serve as a wholesome substitute for traditional pasta. The rich Alfredo sauce—made from heavy cream, Parmesan cheese, and a dash of nutmeg—is luxuriously smooth, coating every strand of zucchini in indulgent flavor. With simple prep, vibrant parsley garnish, and under 40 minutes from start to finish, this dish is an ideal weeknight dinner that doesn’t compromise on taste. Enjoy a hearty plate of this healthy yet satisfying meal that’s easy, flavorful, and packed with protein!
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 3 medium zucchini
- 3 tablespoons unsalted butter
- 1.5 cups heavy cream
- 1 cup Parmesan cheese, grated
- 3 cloves garlic, minced
- 0.25 teaspoon nutmeg, ground
- 2 tablespoons parsley, chopped
Instructions
Start by seasoning the chicken breasts with salt, black pepper, and garlic powder on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 6-7 minutes on each side until golden brown and cooked through. Remove from the skillet and let rest for 5 minutes before slicing into strips.
While the chicken is cooking, use a spiralizer to create zucchini noodles from the zucchinis. Set aside.
In the same skillet, heat the remaining tablespoon of olive oil and add the minced garlic. Sauté for about 1 minute until fragrant.
Reduce the heat to medium and add the butter to the skillet. Once melted, pour in the heavy cream and bring to a simmer. Let it cook for 2-3 minutes, stirring occasionally.
Gradually whisk in the grated Parmesan cheese until the sauce is smooth. Stir in the ground nutmeg.
Add the zucchini noodles to the skillet, tossing them in the Alfredo sauce and cooking for 2-3 minutes until they begin to soften.
Return the sliced chicken to the skillet and toss to combine with the noodles and sauce.
Garnish with chopped parsley before serving. Serve hot and enjoy your low-carb Fettuccine Alfredo.
Nutrition Facts
Calories |
2661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.6 g | 280% | |
| Saturated Fat | 116.0 g | 580% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 739 mg | 246% | |
| Sodium | 10232 mg | 445% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 41.3 g | ||
| Protein | 106.9 g | 214% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1053 mg | 81% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 2115 mg | 45% | |
*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.
