Zoodles Chicken Alfredo - Keto Recipes by Foodie Louie

Ingredients

• 2 medium Zucchini (trim ends and spiralize into noodles)
• 1 pound Chicken Breast (cut into thin strips)
• 4 slices Bacon (cut into bite‑size pieces after cooking)
• 1 cup Heavy Cream (full‑fat for best texture)
• 1/2 cup Parmesan Cheese (freshly grated)
• 1/2 cup White Wine (dry white wine, such as Sauvignon Blanc)
• 2 cloves Garlic (minced)
• 1 Shallot (minced)
• to taste Salt
• to taste Ground Black Pepper
• 1 tablespoon Cooking Oil (optional; use if bacon fat is insufficient)

Instructions

1. Prepare Zucchini Noodles

   Trim the ends off the zucchinis and run them through the spiralizer to create zoodles. Set aside in a colander and lightly salt to draw out excess moisture.

   Time: PT5M

2. Cook Bacon

   Heat the large skillet over medium heat. Add the bacon strips and cook until crisp, about 6‑8 minutes, turning occasionally. Transfer to a paper‑towel lined plate to drain, then chop into bite‑size pieces once cooled.

   Time: PT8M

   Temperature: medium

3. Sauté Shallots and Garlic

   Add 1 tablespoon of cooking oil to the skillet if the bacon fat looks low. Add minced shallot and sauté for 30 seconds, then add minced garlic and cook until fragrant, about 30 seconds more.

   Time: PT1M

   Temperature: medium

4. Cook Chicken

   Add the chicken strips to the skillet in a single layer. Cook, stirring occasionally, for about 2 minutes until the outside is lightly browned but not fully cooked.

   Time: PT2M

   Temperature: medium-high

5. Deglaze with White Wine

   Pour in the ½ cup white wine, scraping up any browned bits from the pan. Increase heat to medium-high and let the wine reduce by half, about 3 minutes.

   Time: PT3M

   Temperature: medium-high

6. Add Cream and Cheese

   Stir in the heavy cream and bring to a gentle boil. Once bubbling, add the grated Parmesan cheese and whisk continuously until the sauce is smooth and coats the back of a spoon.

   Time: PT3M

   Temperature: medium

7. Season Sauce

   Season the sauce with salt and freshly ground black pepper to taste. Let the sauce simmer for another minute.

   Time: PT1M

   Temperature: medium

8. Combine Zoodles

   Add the prepared zoodles to the skillet, tossing quickly with the sauce for about 2 minutes until just tender. Avoid over‑cooking; the zoodles should remain slightly crisp.

   Time: PT2M

   Temperature: medium

9. Finish with Bacon

   Stir in the chopped crispy bacon, give the dish a final toss, and remove from heat.

   Time: PT1M

10. Serve

    Plate the zoodle chicken alfredo immediately, optionally garnishing with extra grated Parmesan and a grind of black pepper.

    Time: PT0M

Nutrition Facts

Calories

460

Protein

32g

Carbohydrates

12g

Fat

32g

Fiber

3g

Ingredient Substitutions

• Instead of Zucchini: store‑bought frozen zoodles, spaghetti squash strands
• Instead of Chicken Breast: skinless chicken thighs, turkey breast strips
• Instead of Bacon: prosciutto, smoked turkey bacon
• Instead of Heavy Cream: half‑and‑half, whole milk + butter
• Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
• Instead of White Wine: chicken broth, dry vermouth
• Instead of Garlic: garlic paste, garlic powder (1/4 tsp)
• Instead of Shallot: red onion (small amount), yellow onion
• Instead of Salt: sea salt, kosher salt
• Instead of Ground Black Pepper: white pepper, cracked pepper
• Instead of Cooking Oil: olive oil, vegetable oil

Equipment Needed

• Spiralizer
• Large Skillet or Wok
• Wooden Spoon or Silicone Spatula
• Knife
• Cutting Board
• Measuring Cups
• Tongs (optional)

Critical Steps — Do Not Skip

• Spiralizing the zucchini correctly to avoid mushy noodles.
• Reducing the white wine by half to concentrate flavor.
• Keeping the heat moderate when adding heavy cream to prevent curdling.
• Tossing the zoodles only briefly so they stay slightly crisp.

Chef Tips from the Video

• Use freshly grated Parmesan for a smoother sauce; pre‑grated cheese contains anti‑caking agents that can affect texture.
• A dry white wine adds acidity that balances the richness of the cream.
• If you prefer a milder garlic flavor, add the garlic after the chicken has browned.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of cream if the sauce thickens.

Freezer: Not recommended because zucchini noodles become watery when frozen.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Spiralize the zucchini a day ahead and store in a sealed bag with a pinch of salt; pat dry before cooking.
• Cook the bacon ahead of time and keep it crisp in the refrigerator.
• The sauce can be prepared up to the point of adding cheese; reheat gently and finish with cheese before serving.

Frequently Asked Questions