Keto Chicken Alfredo with Zucchini Noodles

This Keto Chicken Alfredo is a delightful twist on the classic Italian dish, featuring tender chicken breast and creamy Alfredo sauce served over spiralized zucchini noodles. The rich flavors of garlic and parmesan cheese come together beautifully, making it a satisfying low-carb meal that doesn't compromise on taste. Perfect for those following a ketogenic diet, this dish is both hearty and healthy.

Ingredients:

• 2 medium zucchinis
• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Spiralize the zucchinis using a spiralizer to create noodles. Set aside.
2. In a large skillet, heat the olive oil over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet.
3. Cook the chicken for about 6-7 minutes on each side until golden brown and cooked through. Remove from the skillet and let it rest before slicing.
4. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
5. Pour in the heavy cream and bring to a simmer. Stir in the grated parmesan cheese until melted and the sauce is smooth. Season with salt and pepper to taste.
6. Add the zucchini noodles to the skillet, tossing them in the sauce for about 2-3 minutes until just tender.
7. Serve the zucchini noodles topped with sliced chicken and garnish with fresh parsley.