Keto Chicken Alfredo with Zoodles

Cook the Chicken:

Heat the olive oil in a large skillet over medium-high heat.

Season the thinly sliced chicken breasts with salt and black pepper to taste.

Add the chicken to the skillet and cook for about 3-4 minutes on each side, or until they are cooked through and no longer pink in the center.

Remove the cooked chicken from the skillet and set it aside.

Make the Alfredo Sauce:

In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.

Reduce the heat to medium-low and add the heavy cream, grated Parmesan cheese, shredded mozzarella cheese, and unsalted butter.

Stir continuously until the cheese is fully melted and the sauce thickens, about 5-7 minutes.

Season the sauce with salt and black pepper to taste.

Cook the Zoodles:

In a separate skillet, heat a small amount of olive oil over medium heat.

Add the spiralised zucchini noodles (zoodles) and sauté for about 2-3 minutes until they are just tender. Be careful not to overcook; they should remain slightly crisp.

Season the zoodles with salt and black pepper.

Combine and Serve:

Add the cooked chicken slices to the Alfredo sauce and stir to coat them evenly.

Place the sautéed zoodles on serving plates and top them with the creamy chicken Alfredo sauce.

Garnish with fresh parsley, if desired.