Description
A creamy, low-carb casserole featuring tender chicken, zucchini noodles, and a rich Alfredo sauce. Perfect for keto-friendly meals.
Ingredients
2 tablespoons butter
4 tablespoons cream cheese
1/2 cup heavy whipping cream
3/4 cup freshly grated Parmesan cheese (Cabot or Tillamook)
2 cloves garlic, crushed
1 cooked chicken breast, sliced or diced
4 cups zucchini noodles
Instructions
1. Use a vegetable peeler or spiralizer to create zucchini noodles. Set aside.
2. Pan-fry or slice your cooked chicken breast into bite-sized pieces.
3. Heat butter in a large sauté pan over medium heat. Add crushed garlic and sauté for 1 minute until fragrant.
4. Add cream cheese and heavy whipping cream. Whisk until smooth and fully combined.
5. Stir in grated Parmesan cheese until melted and incorporated.
6. Add zucchini noodles to the pan. Cook for 2-3 minutes until just tender.
7. Add the cooked chicken to the pan and mix gently with the sauce and noodles.
8. Serve immediately with extra Parmesan or crushed red pepper flakes if desired.
9. Store leftovers in an airtight container in the refrigerator.
Notes
Use medium zucchini for best noodle texture.
Avoid overcooking the zucchini noodles to prevent mushiness.
Cream cheese should be at room temperature for smooth melting.
Leftovers can be reheated gently on the stove or microwave at low power.
Grated Parmesan from Cabot or Tillamook ensures a smooth, creamy sauce.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Low Carb
- Method: Sauté, Casserole
- Cuisine: American