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Easy Chicken and Creamy Alfredo Zoodles (Low Carb, Keto, Gluten-Free)
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings2
Ingredients
- 3 zucchinis medium
For The Chicken
- 2 chicken breasts boneless, skinless
- 1 tbsp coconut oil
- pinch himalayan salt or sea salt
- pinch black pepper
For The Alfredo Sauce
- 1 tbsp butter grass fed
- 1 tsp garlic minced
- 1 cup heavy cream no sugar added
- 4 oz cream cheese full fat
- 1/2 cup parmesan graded
- pinch himalayan salt or sea salt
- pinch black pepper
- 1/4 tsp garlic powder
- 1/4 tsp oregano
- 1/4 tsp basil
Instructions
- Wash zucchini and then spiralize with a spiralizer to form zoodles. Place in a colander and soak with paper towels. You may sprinkle salt and let sit to extract liquid.
- Heat coconut oil in a pan and fry chicken breasts on medium heat for 25 minutes, flipping halfway through, or until no long pink inside. Season with salt and pepper, or spices of choice. While cooking the chicken, start on the alfredo sauce and then the zoodles.
- In a medium pot, heat butter on medium high heat. Add in the garlic and cook until fragrant, 1 minute. Add the cream, cream cheese, and parmesan. Whisk often and lower heat. Add in spices to taste and whisk until smooth and creamy. Keep warm, whisking every so often to prevent sticking.
- In a large frying pan, transfer the zucchini noodles to it and cook on medium heat for 4-6 minutes, until al dente, or as desired.
- Place cooked zoodles on a plate and pour desired amount of alfredo sauce on top, and mix in. Slice chicken and place on top of the zoodles. Serve immediately and enjoy!
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