Low Carb Fettuccine Alfredo with Chicken

Indulge in the creamy, savory goodness of this Low Carb Fettuccine Alfredo with Chicken, a delicious twist on the classic Italian favorite. This recipe swaps traditional pasta for zucchini noodles, creating a guilt-free, keto-friendly dish that's packed with fresh flavors and wholesome ingredients. Tender, perfectly seasoned chicken breasts are pan-seared to golden perfection and paired with a rich, velvety Alfredo sauce made from butter, heavy cream, and Parmesan cheese, elevated with a hint of garlic and nutmeg. Ready in just 40 minutes, this one-pan meal is a quick and satisfying dinner option that’s perfect for any weeknight. Garnished with fresh parsley, it’s a low-carb masterpiece that brings indulgence back to your table without compromising your health goals.

Nutriscore Rating: 47/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces chicken breast
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon garlic powder
• 2 tablespoons olive oil
• 3 medium zucchini
• 3 tablespoons unsalted butter
• 1.5 cups heavy cream
• 1 cup Parmesan cheese, grated
• 3 cloves garlic, minced
• 0.25 teaspoon nutmeg, ground
• 2 tablespoons parsley, chopped

Directions

Step 1

Start by seasoning the chicken breasts with salt, black pepper, and garlic powder on both sides.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 6-7 minutes on each side until golden brown and cooked through. Remove from the skillet and let rest for 5 minutes before slicing into strips.

Step 3

While the chicken is cooking, use a spiralizer to create zucchini noodles from the zucchinis. Set aside.

Step 4

In the same skillet, heat the remaining tablespoon of olive oil and add the minced garlic. Sauté for about 1 minute until fragrant.

Step 5

Reduce the heat to medium and add the butter to the skillet. Once melted, pour in the heavy cream and bring to a simmer. Let it cook for 2-3 minutes, stirring occasionally.

Step 6

Gradually whisk in the grated Parmesan cheese until the sauce is smooth. Stir in the ground nutmeg.

Step 7

Add the zucchini noodles to the skillet, tossing them in the Alfredo sauce and cooking for 2-3 minutes until they begin to soften.

Step 8

Return the sliced chicken to the skillet and toss to combine with the noodles and sauce.

Step 9

Garnish with chopped parsley before serving. Serve hot and enjoy your low-carb Fettuccine Alfredo.

Nutrition Facts

Serving size	(1365.4g)

Amount per serving	% Daily Value*
Calories	2661.3

Total Fat 218.6g	0%
Saturated Fat 116.0g	0%
Polyunsaturated Fat 4.3g
Cholesterol 739.4mg	0%
Sodium 10232.3mg	0%
Total Carbohydrate 50.5g	0%
Dietary Fiber 5.9g	0%
Total Sugars 41.3g
Protein 106.9g	0%

Vitamin D 0IU	0%
Calcium 1053.4mg	0%
Iron 4.2mg	0%
Potassium 2115.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 75.8%

Protein: 16.5%

Carbs: 7.8%