Keto Chicken Alfredo Zucchini Noodles

Ingredients

• 1.5 lbs Chicken Breast
• 4 medium Zucchini
• 1 cup Heavy Cream
• 4 oz Cream Cheese
• 0.5 cup Parmesan Cheese
• 2 cloves Garlic
• 2 tablespoons Butter
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper

Instructions

1. 1Cut the 1.5 lbs Chicken Breast into 1-inch bite-sized pieces and season them evenly with the 0.5 teaspoon Salt and 0.25 teaspoon Black Pepper. Spiralize the 4 medium Zucchini into noodles and set them aside.
2. 2Melt the 2 tablespoons Butter in a large 12-inch skillet over medium heat (approximately 300-325°F / 150-163°C). Add the 2 cloves Garlic (minced or pressed) to the skillet and sauté for 30-60 seconds until it becomes fragrant and lightly golden.
3. 3Add the seasoned 1.5 lbs Chicken Breast pieces to the skillet. Cook for 6-8 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through, reaching an internal temperature of 165°F (74°C) when measured with a meat thermometer.
4. 4Reduce the heat to medium-low (approximately 250-275°F / 120-135°C). Stir in the 1 cup Heavy Cream and the 4 oz Cream Cheese (cut into small cubes for faster melting) into the skillet with the chicken. Simmer for 3-5 minutes, stirring frequently, until the cream cheese is fully melted and the sauce has visibly thickened.
5. 5Remove the skillet from the heat. Stir in the 0.5 cup Parmesan Cheese until it is completely melted and the sauce is smooth. Add the spiralized 4 medium Zucchini noodles to the skillet and toss gently to coat them thoroughly with the sauce.
6. 6Return the skillet to medium-low heat (approximately 250-275°F / 120-135°C). Cook for 2-3 minutes, tossing occasionally, until the zucchini noodles are tender but still have a slight firmness, indicating they are not overcooked. Serve immediately.

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