Description
A quick, 15-minute keto-friendly meal featuring creamy garlic alfredo sauce tossed with spiralized zucchini noodles and tender rotisserie chicken. Perfect for busy weeknights when you want comfort food without the carbs.
Ingredients
- 4 medium large zucchini (about 2 pounds / 900g)
- 1 teaspoon sea salt
- 2 cups shredded rotisserie chicken (280g)
- 1 tablespoon olive oil
- 1 cup heavy cream (240ml)
- 4 ounces cream cheese (115g), softened
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese (50g)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- Black pepper to taste
- 2 tablespoons fresh parsley, chopped
- 1 lemon, cut into wedges
Instructions
- Wash zucchini and spiralize into noodles (or shave into ribbons with a peeler).
- Place zucchini noodles in a bowl, toss with 1 teaspoon salt, and let sit for 10 minutes to draw out moisture.
- Rinse zucchini briefly and squeeze dry using paper towels or a clean kitchen towel.
- Heat olive oil in a large skillet over medium-high heat.
- Add shredded chicken and sear until warmed through and slightly colored. Remove chicken and set aside.
- Reduce heat to medium-low. Add garlic and red pepper flakes to the skillet; cook for 30 seconds until fragrant.
- Pour in heavy cream and add softened cream cheese. Whisk constantly until cream cheese melts and sauce is smooth (2-3 minutes).
- Stir in Parmesan cheese, Italian seasoning, and black pepper. Simmer gently for 1 minute to thicken.
- Add the squeezed zucchini noodles and cooked chicken back to the skillet. Toss gently to combine.
- Heat zucchini for 1-2 minutes until just warmed through. Do not overcook.
- Remove from heat, squeeze lemon juice over the top, and toss again.
- Serve immediately, garnished with fresh parsley and extra Parmesan if desired.
Notes
[‘Squeezing the water out of the zucchini is crucial to prevent a watery sauce.’, ‘Use softened cream cheese for a smoother sauce.’, ‘Fresh garlic is preferred over jarred garlic for better flavor.’, ‘Do not overcook the zucchini noodles; they only need 1-2 minutes to heat through.’, ‘This dish does not freeze well due to the dairy sauce separating upon thawing.’, ‘For a dairy-free version, use coconut cream and nutritional yeast.’]
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 320
- Sugar: 5
- Sodium: 450
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 8
- Fiber: 2
- Protein: 22
Keywords: low-carb, keto, chicken alfredo, zucchini noodles, zoodles, quick dinner, healthy pasta alternative, gluten-free, 15-minute meals