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I know it sounds weird, but I don’t think I’ve had real pasta in several years, and I have to tell you, I much prefer zucchini noodles (“zoodles”) in place of pasta any day!
I just LOVE how easy it is to whip up a basic Alfredo sauce! If I purchase a rotisserie chicken for dinner one night, I purposefully save the extra meat for recipes like this.
It’s a super quick meal… the only time-consuming part being making the zoodles!
There are a couple different ways you can make your zoodles.
My favorite appliance for making zoodles is the Spiralizer. (affiliate link) Friends, I feel like this is one appliance that changed my life. You would be amazed at how many different types of veggies you can turn into beautiful pasta-like curls. It’s wonderful! (The Spiralizer comes with a handy cook book to inspire more creations than just zoodles!)
Or, in a pinch, you can use your handy dandy vegetable peeler! (Who doesn’t own a vegetable peeler?)
Anyway, give it a try, and let me know in the comments below what you think!
Chicken Zoodles Alfredo (Low-Carb, Keto)
- 3 medium zucchini
- 2 tablespoons butter
- 2 boneless skinless chicken breasts, raw, thinly sliced
- 2 cups of cooked shredded rotisserie chicken
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 cloves garlic minced
- 3/4 cup heavy whipping cream
- 1 cup shredded parmesan cheese plus more for garnish
- Chopped fresh parsley for garnish
- Prepare your "zoodles" by chopping the ends off each zucchini. To make the zucchini noodles/zoodles, you can use a spiralizer (my personal preference!) or a vegetable peeler.
- Place zoodles on a few paper towels in a microwave-safe bowl and microwave for one minute. Remove from microwave and place a few more paper towels on top and gently press to get more water out. Set aside. (More water will naturally release as it sits.)
- In a large skillet, melt butter over medium heat. If you are using raw chicken, add chicken now and stir until no longer pink on the inside. If you are using leftover rotisserie chicken, wait until the sauce is made to add it.
- Add salt, pepper, and garlic and stir until garlic has softened.
- Add cream and parmesan cheese. Stir well to combine, and continue to stir until cheese has melted and it is bubbling. (If using rotisserie chicken, add it now, and continue to stir and cook until chicken is heated through.)
- Just before serving, remove zoodles from paper towels and add to the skillet. Toss with tongs until zoodles are coated with sauce. Serve immediately.
- Garnish with parsley and extra parmesan, if you like!