Keto Chicken Thigh Alfredo Noodles
A creamy, low-carb chicken thigh alfredo dish with zucchini noodles, perfect for a quick, high-protein meal.
5 min
Prep
15 min
Cook
4
Serves
380
Calories
Macros · per serving
32g protein
8g carbs
24g fat
Ingredients
For 4 servings
- 600 gram chicken thigh
- 2 tablespoon olive oil
- 2 clove garlic
- 120 milliliter heavy cream
- 60 gram Parmesan cheese
- 4 zucchini
- salt — to taste
- black pepper — to taste
- 2 tablespoon parsley
Instructions
- 1
Slice chicken thighs into bite-sized pieces.
- 2
Heat olive oil in a large skillet over medium heat.
- 3
Mince garlic and add to the skillet, sauté for 1 minute.
- 4
Add chicken thighs to the skillet, season with salt and black pepper, and cook for 5-7 minutes until fully cooked, stirring occasionally.
- 5
Meanwhile, spiralize zucchini into noodles.
- 6
Remove chicken from the skillet and set aside.
- 7
In the same skillet, reduce heat to low, add heavy cream and Parmesan cheese, stirring until smooth and creamy.
- 8
Add zucchini noodles to the cream sauce and cook for 2-3 minutes until slightly softened.
- 9
Return chicken to the skillet, toss to coat in the sauce, and cook for 1 more minute.
- 10
Garnish with chopped parsley before serving.
Cook it this week.
NeatEat plans Keto Chicken Thigh Alfredo Noodles — and the rest of your week — around your budget, groceries included.