Here's a delicious recipe for keto chicken alfredo with zucchini noodles that's perfect for an easy family dinner:
Ingredients:
2 large zucchinis, spiralized into noodles
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp olive oil
Salt and pepper to taste
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup unsalted butter
2 cloves garlic, minced
1/4 tsp black pepper
1/4 cup chopped fresh parsley
Instructions:
In a large skillet, heat the olive oil over medium-high heat.
Add the chicken pieces to the skillet and season with salt and pepper. Cook for 5-7 minutes, or until the chicken is browned and cooked through.
Remove the chicken from the skillet and set aside.
In the same skillet, melt the butter over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes, or until fragrant.
Add the heavy cream to the skillet and stir to combine with the garlic and butter.
Bring the cream mixture to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.
Stir in the grated Parmesan cheese and black pepper and cook for another 1-2 minutes, or until the cheese has melted and the sauce is smooth.
While the sauce is cooking, add the zucchini noodles to a large pot of boiling water and cook for 2-3 minutes, or until the noodles are tender but still slightly firm.
Drain the zucchini noodles and add them to the skillet with the alfredo sauce.
Add the cooked chicken to the skillet and stir everything together until the chicken and noodles are coated with the sauce.
Garnish the dish with chopped fresh parsley and serve immediately.
Enjoy your delicious and healthy keto chicken alfredo with zucchini noodles!