Creamy Garlic Chicken Alfredo (Low Carb)
Creamy Garlic Chicken Alfredo (Low Carb)
ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 4 medium zucchini, spiralized into noodles
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
steps
- 1.
Season the chicken breasts with salt, pepper, and dried basil.
- 2.
In a large skillet, heat olive oil over medium-high heat. Sauté the chicken until golden and fully cooked, approximately 6-8 minutes per side. Set aside.
- 3.
In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- 4.
Reduce heat to low, pour in heavy cream, and stir until heated through.
- 5.
Gradually whisk in grated Parmesan until the sauce is smooth and thick.
- 6.
Slice the cooked chicken into thin strips and add it into the sauce. Stir until well-coated.
- 7.
In a separate skillet, heat olive oil over medium-high heat. Sauté the zucchini noodles until tender-crisp, about 2-3 minutes.
- 8.
Place the sautéed zucchini noodles in the skillet with the chicken and sauce. Gently toss until the noodles are coated with the sauce.
- 9.
Serve the low carb garlic chicken alfredo immediately, garnished with additional Parmesan cheese and chopped fresh parsley, if desired.
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