This document provides a recipe for keto-friendly chicken alfredo zoodles, including a list of ingredients and step-by-step instructions. It outlines the preparation of zoodles from zucchinis, cooking chicken breasts, and making a creamy alfredo sauce with garlic and parmesan cheese. The final dish involves combining the zoodles and sauce with the shredded chicken, garnished with parsley.

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Keto-Friendly Chicken Alfredo Zoodles
Ingredients:
2 medium zucchinis
2 boneless, skinless chicken breasts
2 tablespoons olive oil
4 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Spiralize the zucchinis using a spiralizer or julienne peeler to create zoodles. Set aside.
Season the chicken breasts with salt and pepper. In a large skillet over medium heat, heat 1
tablespoon of olive oil. Cook the chicken breasts until browned and cooked through, about
6-8 minutes per side. Remove the chicken from the skillet and set aside to rest.
In the same skillet, add the remaining tablespoon of olive oil and minced garlic. Sauté the
garlic until fragrant, about 1 minute.
Reduce the heat to low and add the heavy cream and dried thyme to the skillet. Stir well and
let it simmer for 2-3 minutes until slightly thickened.
Stir in the grated Parmesan cheese and continue cooking, stirring frequently, until the
cheese has melted and the sauce is smooth. Season with salt and pepper to taste.
While the sauce is simmering, use two forks to shred the cooked chicken breasts.
Add the zoodles to the skillet with the Alfredo sauce and toss them gently until they are
coated with the sauce. Cook for 2-3 minutes until the zoodles are tender but still slightly
crunchy.
Divide the zoodles and sauce among plates and top with shredded chicken. Garnish with
freshly chopped parsley.
Enjoy your keto-friendly Chicken Alfredo Zoodles!

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