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

Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, chicken alfredo with zucchini spaghetti (low-carb). One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Try this delicious low carb Chicken Alfredo Zucchini Pasta! More affordable recipes of what we create at home. Low Carb Spaghetti Squash Alfredo for an Easy Dinner.

Chicken Alfredo with Zucchini Spaghetti (Low-Carb) is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Chicken Alfredo with Zucchini Spaghetti (Low-Carb) is something which I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can have chicken alfredo with zucchini spaghetti (low-carb) using 11 ingredients and 9 steps. Here is how you cook that.

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

Have you tried spaghetti squash, that has been cooked in an oven, as a low carb pasta substitute? Your daily values may be higher or lower depending on your calorie needs. The zucchini was a nice addition to chicken alfredo. I seasoned the chicken with some Italian seasoning.

Instructions 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.

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. 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 this up for this special food chicken alfredo with zucchini spaghetti (low-carb) recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!