Chicken Alfredo with Zucchini Spaghetti (Low-Carb)
Chicken Alfredo with Zucchini Spaghetti (Low-Carb)

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, chicken alfredo with zucchini spaghetti (low-carb). It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Chicken Alfredo with Zucchini Spaghetti (Low-Carb) is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. Chicken Alfredo with Zucchini Spaghetti (Low-Carb) is something which I have loved my entire life.

More affordable recipes of what we create at home. It's especially important to stir if it was previously frozen, to prevent curdling. This Chicken Alfredo Spaghetti Squash does remind me of chicken Alfredo pasta, because the major flavors come from the sauce. And this low-carb, keto white pasta sauce is amazing!

To get started with this particular recipe, we have to prepare a few ingredients. You can have chicken alfredo with zucchini spaghetti (low-carb) using 11 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Alfredo with Zucchini Spaghetti (Low-Carb):
  1. Take 2-3 large chicken breasts
  2. Make ready 4 large zucchini
  3. Prepare 1 cup heavy cream
  4. Take 1/4 cup butter
  5. Get 1 1/2 cups grated parmesan
  6. Take 3 Tbsp garlic seasoning
  7. Make ready 3 Tbsp minced garlic
  8. Get 3 Tbsp butter
  9. Prepare 1 Tbsp fresh parsley
  10. Prepare 4 tsp olive oil
  11. Make ready Salt and pepper

My husband loves growing squash each year in the garden. And this year, we had a nice crop of zucchini. He also planted spaghetti squash so I had a nice supply of vegetable noodles. I made a low carb chocolate cake and zucchini bread for a couple summer potlucks.

Steps to make Chicken Alfredo with Zucchini Spaghetti (Low-Carb):
  1. Dice chicken breasts and season with 2 Tbsp garlic seasoning, salt and pepper.
  2. Add 1 Tbsp (3 tsp) olive oil, 1 Tbsp butter, and 2 Tbsp minced garlic to large stovetop pan.
  3. Cook chicken in pan on medium heat, covered, for 10 minutes. Stir occasionally.
  4. Use spiralizer or julienne peeler to make zucchini "noodles."
  5. Sauté zucchini noodles in 1 tsp olive oil, 1 Tbsp minced garlic, remaining garlic seasoning, and 2 Tbsp butter until cooked but slightly firm, stirring often.
  6. Melt 1/4 cup butter in medium saucepan over medium-low heat. Add heavy cream and simmer 5 minutes.
  7. Add minced garlic and 1 1/2 cups grated parmesan to saucepan and whisk quickly until thick and smooth. Stir in 1 Tbsp fresh parsley.
  8. Add alfredo sauce to zucchini and stir.
  9. Mix chicken into zucchini alfredo and serve.

He also planted spaghetti squash so I had a nice supply of vegetable noodles. I made a low carb chocolate cake and zucchini bread for a couple summer potlucks. Low carbohydrate alternative to an Italian comfort food favorite is chicken alfredo recipe. We swap pasta for cauliflower and heavy cream for coconut milk. Chicken Alfredo pasta was my favorite "fancy" restaurant order as a kid — luxe sauce clinging to fettuccine topped with crispy chicken.

So that is going to wrap it up for this special food chicken alfredo with zucchini spaghetti (low-carb) recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!