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This Keto Chicken Alfredo Zoodles recipe is a delicious low-carb alternative to traditional pasta dishes. Zucchini noodles, or zoodles, are tossed in a creamy Alfredo sauce made with heavy cream and Parmesan cheese, then topped with tender sliced chicken breasts. It's a satisfying and flavorful meal that's perfect for anyone following a ketogenic diet.
Ingredients: 2 medium zucchinis, spiralized. 2 boneless, skinless chicken breasts, thinly sliced. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley for garnish.
Instructions: Put olive oil in a big skillet and heat it over medium-high heat. Put in the sliced chicken breasts and cook for 5 to 7 minutes on each side, until they are browned and fully cooked. Take it out of the pan and set it aside. Add minced garlic to the same pan and cook for about one minute, until it smells good. Add the heavy cream and keep stirring it until it starts to boil. Lower the heat and stir in the grated Parmesan cheese. Do this for about two to three minutes, or until the sauce gets thick. Add pepper and salt to taste. Toss the spiralized zucchini in the Alfredo sauce after adding them to the pan. Add two to three more minutes of cooking and keep going until the zoodles are warm but still crisp. Add the cooked chicken back to the pan and mix it with the sauce and zoodles. Before serving, sprinkle with fresh parsley.
Prep Time: 15 minutes
Cook Time: 15 minutes
Chula Vista  Quilters Guild
This Keto Chicken Alfredo Zoodles recipe is a delicious low-carb alternative to traditional pasta dishes. Zucchini noodles, or zoodles, are tossed in a creamy Alfredo sauce made with heavy cream and Parmesan cheese, then topped with tender sliced chicken breasts. It's a satisfying and flavorful meal that's perfect for anyone following a ketogenic diet.
Ingredients: 2 medium zucchinis, spiralized. 2 boneless, skinless chicken breasts, thinly sliced. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley for garnish.
Instructions: Put olive oil in a big skillet and heat it over medium-high heat. Put in the sliced chicken breasts and cook for 5 to 7 minutes on each side, until they are browned and fully cooked. Take it out of the pan and set it aside. Add minced garlic to the same pan and cook for about one minute, until it smells good. Add the heavy cream and keep stirring it until it starts to boil. Lower the heat and stir in the grated Parmesan cheese. Do this for about two to three minutes, or until the sauce gets thick. Add pepper and salt to taste. Toss the spiralized zucchini in the Alfredo sauce after adding them to the pan. Add two to three more minutes of cooking and keep going until the zoodles are warm but still crisp. Add the cooked chicken back to the pan and mix it with the sauce and zoodles. Before serving, sprinkle with fresh parsley.
Prep Time: 15 minutes
Cook Time: 15 minutes
Chula Vista  Quilters Guild
This Keto Chicken Alfredo Zoodles recipe is a delicious low-carb alternative to traditional pasta dishes. Zucchini noodles, or zoodles, are tossed in a creamy Alfredo sauce made with heavy cream and Parmesan cheese, then topped with tender sliced chicken breasts. It's a satisfying and flavorful meal that's perfect for anyone following a ketogenic diet.
Ingredients: 2 medium zucchinis, spiralized. 2 boneless, skinless chicken breasts, thinly sliced. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley for garnish.
Instructions: Put olive oil in a big skillet and heat it over medium-high heat. Put in the sliced chicken breasts and cook for 5 to 7 minutes on each side, until they are browned and fully cooked. Take it out of the pan and set it aside. Add minced garlic to the same pan and cook for about one minute, until it smells good. Add the heavy cream and keep stirring it until it starts to boil. Lower the heat and stir in the grated Parmesan cheese. Do this for about two to three minutes, or until the sauce gets thick. Add pepper and salt to taste. Toss the spiralized zucchini in the Alfredo sauce after adding them to the pan. Add two to three more minutes of cooking and keep going until the zoodles are warm but still crisp. Add the cooked chicken back to the pan and mix it with the sauce and zoodles. Before serving, sprinkle with fresh parsley.
Prep Time: 15 minutes
Cook Time: 15 minutes
Chula Vista  Quilters Guild
With just 5 easy ingredients, you can make a tasty and creamy Alfredo sauce with spaghetti squash. This low-carb take on a traditional Italian dish is a great keto-friendly meal that's easy to make and filling.
Ingredients: 1 medium spaghetti squash. 2 tbsp unsalted butter. 2 cloves garlic, minced. 1 cup heavy cream. 1 cup grated Parmesan cheese. Salt and pepper, to taste. Fresh parsley, chopped for garnish, optional.
Instructions: Preheat your oven to 400F 200C. Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Bake the spaghetti squash in the preheated oven for 30-40 minutes, or until the flesh is tender and easily pierced with a fork. While the squash is baking, melt the butter in a large skillet over medium heat. Add the minced garlic and saut for 1-2 minutes, until fragrant. Pour the heavy cream into the skillet with the garlic and butter. Bring the mixture to a simmer, then reduce the heat to low. Stir in the grated Parmesan cheese and continue to cook, stirring frequently, until the cheese is melted and the sauce has thickened slightly. Season with salt and pepper to taste. Once the spaghetti squash is done baking, use a fork to scrape the flesh into strands. Transfer the squash strands to the skillet with the Alfredo sauce and toss to coat evenly. Garnish the spaghetti squash Alfredo with chopped fresh parsley, if desired, and serve immediately.
Prep Time: 10 minutes
Cook Time: 40 minutes
Fourth Grade Website
With just 5 easy ingredients, you can make a tasty and creamy Alfredo sauce with spaghetti squash. This low-carb take on a traditional Italian dish is a great keto-friendly meal that's easy to make and filling.
Ingredients: 1 medium spaghetti squash. 2 tbsp unsalted butter. 2 cloves garlic, minced. 1 cup heavy cream. 1 cup grated Parmesan cheese. Salt and pepper, to taste. Fresh parsley, chopped for garnish, optional.
Instructions: Preheat your oven to 400F 200C. Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Bake the spaghetti squash in the preheated oven for 30-40 minutes, or until the flesh is tender and easily pierced with a fork. While the squash is baking, melt the butter in a large skillet over medium heat. Add the minced garlic and saut for 1-2 minutes, until fragrant. Pour the heavy cream into the skillet with the garlic and butter. Bring the mixture to a simmer, then reduce the heat to low. Stir in the grated Parmesan cheese and continue to cook, stirring frequently, until the cheese is melted and the sauce has thickened slightly. Season with salt and pepper to taste. Once the spaghetti squash is done baking, use a fork to scrape the flesh into strands. Transfer the squash strands to the skillet with the Alfredo sauce and toss to coat evenly. Garnish the spaghetti squash Alfredo with chopped fresh parsley, if desired, and serve immediately.
Prep Time: 10 minutes
Cook Time: 40 minutes
Fourth Grade Website
Giving some meal prep a try, was able to get enough food to cover lunch all week for less than what I would probably spend on lunch normally. The carne asada fries were mine, the keto Alfredo was @lucysue85's @valleymealprep #mealprep #asadafries #ketoalfredo (at Valley Meal Prep Turlock) https://www.instagram.com/p/By0q9m9HIRs/?igshid=1rnbavrqy3chx
#zoodles #squash #chicken #ketoalfredosauce #ketoalfredo