Serves 4

Sometimes the easiest meals are the best meals. Keto Chicken Zucchini Alfredo is nothing short of delicious. With zoodles replacing the usual noodles, you’re in for a low-carb treat.


  • 3​ large zucchini
  • 2​ tbsp. extra-virgin olive oil, divided
  • 3​ /4 lb. chicken breast
  • Salt​
  • Freshly ground black pepper​
  • 1​ tsp. Italian seasoning
  • 2​ cloves garlic, finely minced
  • 3​ /4 c. half-and-half (or whole milk)
  • 4​ oz. cream cheese
  • 1​ /2 c. freshly grated parmesan (plus more for serving)
  • 1​ /4 c. fresh chopped parsley


  1. Make zucchini “pappardelle”: Using a vegetable peeler, peel zucchini lengthwise to create long, thin strips. Lay flat on a paper towel-lined baking sheet until ready to use.
  2. In a large skillet over medium-high heat, heat 1 tablespoon oil. Season both sides of chicken breasts with salt, pepper and Italian seasoning and cook until cooked through, 6 to 8 minutes per side. Transfer to a cutting board and slice into strips.
  3. Add remaining tablespoon olive oil to the skillet. Add garlic and cook until fragrant, about 1 minute, then add half-and-half and cream cheese and cook, stirring often, until cream cheese is melted. Add parmesan, then season with salt and pepper and simmer until the sauce has thickened, 3 to 5 minutes.
  4. Fold in cooked chicken, zucchini pappardelle and parsley. Serve immediately.

Do you like this recipe? Don't forget to check out the other recipes on our #PLE BLOG

Pin It on Pinterest

Share This