Creamy, low-carb zucchini noodle chicken Alfredo that’s perfect for keto diets and weeknight dinners alike.

3 medium zucchinis, ends trimmed

2 tablespoons butter

2 boneless, skinless chicken breasts, thinly sliced

1 teaspoon kosher salt, plus more to taste

1 teaspoon freshly ground black pepper, plus more to taste

3 cloves garlic, minced

¾ cup heavy cream (180 mL)

1 cup shredded Parmesan cheese (110 g), plus more for garnish

2 tablespoons fresh parsley, chopped, plus extra for garnish

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1. Spiralize or julienne the zucchinis and pat dry with paper towels.

2. In a large skillet, melt 1 tbsp butter and cook the chicken with salt and pepper until golden. Remove and set aside.

3. In the same skillet, melt remaining butter, sauté garlic, then add heavy cream.

4. Add Parmesan and whisk until smooth.

5. In another pan, sauté zoodles over high heat for 1–2 minutes.

6. Add chicken and sauce to the noodles and toss until coated.

7. Serve with extra cheese and parsley.

Do not overcook the zucchini noodles—they’ll turn mushy.

You can prep the noodles and sauce separately for make-ahead meals.

Store leftovers in separate containers for best texture.