Keto chicken alfredo with zucchini noodles

An Italian chicken dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 30 min

Organic sourcing

Zucchinis are on the Clean Fifteen, so buying organic is less critical. However, organic parsley can be a good choice as it is often less chemically treated.

Ingredients

• 4 medium zucchinis
• 2 tbsp olive oil
• 500 g chicken breast, thinly sliced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp nutmeg, freshly grated
• to taste salt
• to taste black pepper
• 2 tbsp fresh parsley, chopped

Method

1. Spiralize the zucchinis to make noodles. Set aside.
2. Heat 1 tbsp of olive oil in a large skillet over medium heat.
3. Add the chicken slices to the skillet and season with salt and pepper.
4. Cook the chicken until golden and cooked through. Remove from the pan and keep warm.
5. In the same pan, add the remaining olive oil and garlic. Sauté until fragrant.
6. Pour in the heavy cream and bring to a simmer.
7. Stir in the grated Parmesan and nutmeg, whisking until the sauce is smooth.
8. Season the Alfredo sauce with salt and pepper to taste.
9. Add the zucchini noodles to the sauce and cook until just tender.
10. Return the chicken to the pan, mix well, and garnish with parsley before serving.

Notes

• For a dairy-free version, substitute coconut cream for heavy cream.
• Pair with a green salad for a complete meal.
• Use a vegetable peeler if you don't have a spiralizer for the zucchini.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Italian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.