Low Carb Creamy Parmesan Chicken and Zucchini Noodles

🍗 Low Carb Creamy Parmesan Chicken with Zucchini Noodles

A rich, creamy, and comforting low-carb meal that swaps pasta for Zucchini noodles, perfect for keeping carbs in check without sacrificing flavor.

Ingredients (Serves 2–3)

• 2 large Chicken Breast or thighs

• 2 medium Zucchini (spiralized into noodles)

• 1 cup Heavy Cream

• ½ cup grated Parmesan Cheese

• 2 cloves Garlic, minced

• 2 tbsp Olive Oil or butter

• ½ tsp Red Pepper Flakes (optional)

• Salt and Black Pepper to taste

• Fresh parsley for garnish

Instructions

1. Cook the chicken

1. Season chicken with salt and pepper.

2. Heat olive oil in a skillet over medium heat.

3. Cook chicken 5–7 minutes per side until golden and fully cooked. Remove and set aside.

2. Make the creamy sauce

1. In the same skillet, add garlic and sauté 30 seconds until fragrant.

2. Pour in heavy cream, stir in Parmesan cheese, and simmer 2–3 minutes until slightly thickened.

3. Add red pepper flakes if using.

3. Combine with chicken

1. Slice or cube the cooked chicken and return it to the sauce.

2. Stir to coat evenly and simmer another 2–3 minutes.

4. Cook zucchini noodles

1. In a separate pan or the same skillet after removing chicken, lightly sauté zucchini noodles 2–3 minutes until just tender. Avoid overcooking—they release water quickly.

5. Serve

1. Place zucchini noodles on a plate, top with creamy Parmesan chicken.

2. Garnish with chopped parsley and extra Parmesan if desired.

Tips for Best Results

• Don’t overcook zucchini noodles; they can become watery.

• Use freshly grated Parmesan for a richer flavor.

• For extra creaminess, add a splash of Chicken Broth if sauce is too thick.

💡 This dish is a great low-carb alternative to classic chicken Alfredo—all the comfort without the heavy carbs!

If you like, I can also share a one-pan version that’s even faster and just as creamy.