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Chicken Alfredo with Zucchini Spaghetti (Low-Carb)
Chicken Alfredo with Zucchini Spaghetti (Low-Carb)

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We hope you got insight from reading it, now let’s go back to chicken alfredo with zucchini spaghetti (low-carb) recipe. You can have chicken alfredo with zucchini spaghetti (low-carb) using 11 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to prepare Chicken Alfredo with Zucchini Spaghetti (Low-Carb):
  1. Prepare 2-3 large chicken breasts
  2. Take 4 large zucchini
  3. Get 1 cup heavy cream
  4. Take 1/4 cup butter
  5. Get 1 1/2 cups grated parmesan
  6. You need 3 Tbsp garlic seasoning
  7. Use 3 Tbsp minced garlic
  8. Provide 3 Tbsp butter
  9. Provide 1 Tbsp fresh parsley
  10. Take 4 tsp olive oil
  11. Take Salt and pepper
Steps to make Chicken Alfredo with Zucchini Spaghetti (Low-Carb):
  1. Dice chicken breasts and season with 2 Tbsp garlic seasoning, salt and pepper.
  2. Add 1 Tbsp (3 tsp) olive oil, 1 Tbsp butter, and 2 Tbsp minced garlic to large stovetop pan.
  3. Cook chicken in pan on medium heat, covered, for 10 minutes. Stir occasionally.
  4. Use spiralizer or julienne peeler to make zucchini "noodles."
  5. Sauté zucchini noodles in 1 tsp olive oil, 1 Tbsp minced garlic, remaining garlic seasoning, and 2 Tbsp butter until cooked but slightly firm, stirring often.
  6. Melt 1/4 cup butter in medium saucepan over medium-low heat. Add heavy cream and simmer 5 minutes.
  7. Add minced garlic and 1 1/2 cups grated parmesan to saucepan and whisk quickly until thick and smooth. Stir in 1 Tbsp fresh parsley.
  8. Add alfredo sauce to zucchini and stir.
  9. Mix chicken into zucchini alfredo and serve.

Transfer vegetables to a large bowl and cover with aluminum foil. Drain the water in the zucchini noodles. Serve the Low Carb and Keto Chicken Alfredo Pasta by placing a small amount of zucchini noodles on a plate or bowl and then topping it with the sauce mixture. Low Carb and Keto Chicken Alfredo Recipe Nutrition Label This amazing Chicken Alfredo Zucchini Lasagna is a low carb lasagna that uses fresh zucchini in place of pasta. It was the main dish at my first Sunday supper of the summer and everyone loved it!

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