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Low Carb Creamy Chicken Alfredo Skillet - Comfort Food Without the Carbs

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • Butter: 2 tablespoons
  • Olive oil: 1 tablespoon
  • Garlic: 3–4 cloves, minced
  • Heavy cream: 1 cup
  • Chicken broth: 1/2 cup (low sodium preferred)
  • Parmesan: 3/4 to 1 cup freshly grated Parmesan cheese
  • Cream cheese: 2 ounces (optional, for extra creaminess)
  • Zucchini noodles (zoodles): About 4 cups, or substitute spaghetti squash or shirataki noodles
  • Spinach: 2 cups fresh baby spinach (optional, for extra greens)
  • Seasonings: Salt, black pepper, Italian seasoning, red pepper flakes (optional)
  • Fresh parsley: For garnish
  • Lemon: 1/2 lemon for a squeeze of brightness (optional)

Method
 

  1. Prep the chicken: Pat the pieces dry and season with salt, pepper, and a pinch of Italian seasoning. Dry chicken browns better and keeps the sauce from watering down.
  2. Sear the chicken: Heat olive oil in a large skillet over medium-high. Add chicken in a single layer and cook 4–6 minutes, stirring once or twice, until golden and cooked through. Remove to a plate and tent with foil.
  3. Sauté the garlic: Reduce heat to medium. Add butter to the skillet. When melted, add garlic and cook 30–60 seconds until fragrant, stirring so it doesn’t brown.
  4. Build the sauce: Pour in chicken broth and scrape up any browned bits. Stir in heavy cream and bring to a gentle simmer.
  5. Add the cheeses: Stir in Parmesan and cream cheese (if using) until smooth. Season with salt, pepper, a pinch of Italian seasoning, and red pepper flakes if you like a little heat.
  6. Wilt the greens: Add spinach and cook 1–2 minutes until just wilted.
  7. Return the chicken: Add the cooked chicken and any juices back to the skillet. Simmer 1–2 minutes to thicken slightly. If it gets too thick, splash in a little broth.
  8. Warm the “noodles”: Add zoodles and toss gently for 1–2 minutes, just until warmed and slightly tender. Don’t overcook or they’ll release water and thin the sauce.
  9. Finish and serve: Taste and adjust seasoning. Add a squeeze of lemon for brightness if you like. Garnish with chopped parsley and extra Parmesan. Serve hot.