Keto chicken Alfredo with zucchini noodles
June 26, 2026 · 1 min read
Alfredo is already a keto-friendly sauce — cream, butter, Parmesan, and nothing else. The pasta underneath is the only problem, and zucchini noodles fix it without pretending to be something they aren't.
The trick is timing: the noodles go in last and come out while they still have bite.
Ingredients
- 2 boneless skinless chicken breasts
- Salt and pepper
- 1 tablespoon olive oil
- 4 medium zucchini, spiralized into noodles
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 2 oz cream cheese
- 3/4 cup grated Parmesan
- Fresh parsley, chopped, to serve
Steps
- Season the chicken with salt and pepper. Sear in the olive oil over medium-high until golden and cooked through (165°F / 74°C), about 6 minutes a side. Rest, then slice.
- In the same pan, melt the butter and cook the garlic about 30 seconds until fragrant.
- Pour in the cream and cream cheese, whisking until smooth. Stir in the Parmesan and simmer 2–3 minutes until the sauce coats a spoon.
- Add the zucchini noodles and toss 2 minutes, just until tender; don't overcook or they weep water.
- Top with the sliced chicken and parsley, and serve right away.
Notes and swaps
Zucchini is mostly water, so it carries about 3g net carbs per medium squash and releases liquid as it cooks. Toss it for two minutes, no more, and serve immediately; left to sit in the sauce it thins everything out. Salting the raw noodles and patting them dry first helps if you want them firmer.
Jarred Alfredo often adds starch and sugar, which is why the homemade sauce here keeps it near 6g net carbs a serving. Swap the chicken for shrimp, or skip the protein and serve it as a side.
Log this a few times and Copper Keto Companion learns which dinners keep you fullest, then leans on them when you ask what to cook.