Dinner is a moment to cherish the goodness of comfort food. Enjoy your Keto Chicken Alfredo with Zoodles, and let it remind you to savour the delights of a low-carb indulgence.
Keto Chicken Alfredo with Zoodles
Recipe By Ketology
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Cooking Time
25 min
Difficulty
Hard
Serves
4
Calories
400
Ingredients
- 2 boneless, skinless chicken breasts, thinly sliced
- 4 medium zucchinis, spiralized into zoodles (zucchini noodles)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons unsalted butter
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook the Chicken:
- 1.Heat the olive oil in a large skillet over medium-high heat.
- 2.Season the thinly sliced chicken breasts with salt and black pepper to taste.
- 3.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.
- 4.Remove the cooked chicken from the skillet and set it aside.
- Make the Alfredo Sauce:
- 1.In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
- 2.Reduce the heat to medium-low and add the heavy cream, grated Parmesan cheese, shredded mozzarella cheese, and unsalted butter.
- 3.Stir continuously until the cheese is fully melted and the sauce thickens, about 5-7 minutes.
- 4.Season the sauce with salt and black pepper to taste.
- Cook the Zoodles:
- 1.In a separate skillet, heat a small amount of olive oil over medium heat.
- 2.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.
- 3.Season the zoodles with salt and black pepper.
- Combine and Serve:
- 1.Add the cooked chicken slices to the Alfredo sauce and stir to coat them evenly.
- 2.Place the sautéed zoodles on serving plates and top them with the creamy chicken Alfredo sauce.
- 3.Garnish with fresh parsley, if desired.
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