American · Dinner
Chicken Alfredo (Keto)
A keto version of chicken Alfredo swapping pasta for zucchini noodles. Pan-seared chicken breast rests on sautéed zucchini ribbons coated in a butter, heavy cream and Parmesan sauce finished with garlic and black pepper. Fresh parsley scatters the top for colour and freshness.
$5
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
723Calories
58.7gProtein
48.9gFat
11.1gCarbs
6.8gSugar
2.6gFiber
1495mgSodium
243mgChol
24.4gSat Fat
612mgPotassium
485mgCalcium
1.2mgIron
0.8mcgVitamin B12
8.4mgVitamin C
low-carb
gluten-free
egg-free
protein-rich
keto
Instructions
1
Prep
Pat the chicken dry, season both sides with salt and black pepper, then spiralize the zucchini into noodles and set aside.
2
Sear
Heat the olive oil in a skillet over medium-high and cook the chicken 5 to 6 minutes per side until deeply golden and centre reaches 165F.
3
Rest
Let the chicken rest on the plate five minutes before slicing so juices settle.
4
Simmer
Melt the butter over medium, cook the garlic 45 seconds, pour in the heavy cream and bubble 2 to 3 minutes until it coats a spoon, then stir in Parmesan.
5
Plate
Toss the zucchini noodles in the sauce two minutes, slice the rested chicken over them and scatter the fresh parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g chicken breast
- 22 medium (400g) zucchini
- 1/2 cup120ml heavy cream
- 2.8 oz80g Parmesan
- 2 tbsp2 tbsp butter
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp2 tbsp fresh parsley
