Description
A creamy, low-carb Keto Chicken Alfredo Zoodle Casserole made with tender chicken, zucchini noodles, and a rich Alfredo sauce for a satisfying and comforting meal.
Ingredients
1 1/2 pounds boneless skinless chicken breasts
4 medium zucchini, spiralized
2 tablespoons olive oil
3 cloves garlic, minced
2 cups heavy cream
4 ounces cream cheese, softened and cubed
1 1/4 cup Tillamook Parmesan cheese, grated and divided
Pink salt, to taste
Cracked black pepper, to taste
Freshly grated nutmeg, to taste
1/2 cup sun-dried tomatoes, rough chopped
Instructions
1. Preheat oven to 350°F.
2. Heat a grill or grill pan over medium-high heat. Pat chicken dry, season with salt and pepper, and grill 3–4 minutes per side until fully cooked. Remove from heat and let cool.
3. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute.
4. Add heavy cream and bring to a simmer. Whisk in cream cheese until melted and smooth.
5. Reduce heat and simmer 10–15 minutes until thickened, then whisk in 1 cup Tillamook Parmesan cheese. Season with salt, pepper, and nutmeg to taste.
6. Microwave zoodles in a bowl uncovered for 3 minutes. Drain in a colander lined with paper towels and squeeze gently to remove moisture.
7. Add chicken, zoodles, and sun-dried tomatoes to the sauce. Toss to coat well.
8. Transfer mixture into a 2-quart casserole dish. Sprinkle with remaining Tillamook Parmesan cheese.
9. Bake uncovered for 15 minutes, until bubbly and slightly golden on top.
10. Let rest a few minutes before serving.
Notes
For best results, be sure to drain zucchini noodles thoroughly to avoid excess liquid. Store leftovers in the refrigerator for up to 4 days or freeze before baking for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American