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This keto-friendly, low carb Chicken Alfredo Zoodle Bake is an easy to make casserole recipe that is so creamy and delicious you will never miss the pasta and it will easily become a family favorite!
Are you still looking for some delicious low cab and keto chicken pasta recipes? Give this Keto Chicken Tetrazzini or Chicken Lemon Asparagus Chicken Pasta a try!
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MORE KETO & LOW CARB CHICKEN RECIPES
Sheet Pan Chicken Parmesan | Creamy Mustard Chicken
Can I just tell you that my garden has been amazeballs this year? Between a ton of tomatoes, green beans, and zucchini, I have had veggies coming out of my ears!
Hmmm does anyone know where that saying comes from? Coming out of my ears? It is pretty strange if you really picture it. Me with two big ol' zucchini sticking out of my ears?
Weirdness. But hey, it gets the picture across right?
OK, moving on now. #thingsthatmakeyougohmmm
Anywho, my lil' ol urban garden brings me so much joy.
First of all, it made it possible for me to create this deelish Chicken Alfredo Zoodle Bake, and secondly, it gives me the opportunity to feed the gang fresh veggies.
Between MPP (Miss Picky Pants) living with us again, and the G-baby learning to eat whole foods, it is super important to get the good stuff in their bellies, which can be tough sometimes.
When the people you cook for are craving comfort food, and you are trying to cook recipes that are low carb, that incorporate seasonal produce, and are better for them, it tends to make you really have to think outside of the box.
I mean I can't just fall back on my old standby of pasta right?
INGREDIENTS NEEDED TO MAKE CHICKEN ALFREDO ZOODLE BAKE
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
INGREDIENTS
- Boneless skinless Foster Farms® Simply Raised chicken breasts
- Zucchini
- Olive oil
- Garlic
- Heavy cream
- Cream cheese
- Parmesan cheese
- Pink salt
- Black pepper
- Nutmeg
- Sundried tomatoes
HOW TO MAKE CHICKEN ALFREDO ZOODLE BAKE
Please see the recipe card below for the complete recipe, including measurements and baking time!
STEP 1
Preheat oven to 350 degrees F.
STEP 2
Heat a grill, or grill pan, to medium-high heat. Pat the chicken breasts dry, season with salt and pepper, and grill for 3 to 4 minutes per side, or until no pink remains in the middle. Remove from heat and allow to cool.
STEP 3
Heat the olive oil in a large saute pan over medium heat. Add garlic and saute for one minute.
STEP 4
Add the heavy cream and bring to a simmer. Add the cream cheese and whisk until the cream cheese melts.
STEP 5
Reduce the heat to low and let the sauce cook for 10 to 15 minutes until thickened, then whisk in 1 cup of the parmesan cheese. Season with salt, pepper, and nutmeg to taste.
STEP 6
Meanwhile, place the zoodles in a microwave-safe bowl uncovered and cook on high, for 3 minutes. Transfer the zoodles to a colander lined with paper towels and gently squeeze out any moisture from the zoodles. Set aside.
STEP 7
Add the sundried tomatoes, chicken, and zoodles to the sauce. Toss to combine well. Pour mixture into a 2-quart baking dish. Sprinkle with the remaining parmesan cheese. Bake uncovered for 15 minutes.
FAQS ABOUT CHICKEN ALFREDO ZOODLE BAKE
Can I make this Chicken Alfredo Zoodle Bake with a different vegetable?
Yes, I really like using broccoli florets in this casserole, but any veggie you really enjoy would be fine. Also, Palmini noodles are really good.
Can I make this Chicken Alfredo Zoodle Bake ahead of time?
Yes, I have made this the day before and wrapped it with foil in the fridge and I have frozen this for meal prep.
How long will the leftovers last in the refrigerator?
You can store this Chicken Alfredo Zoodle Bake in an air-tight container in the fridge for up to 4 days.
Y'all know that I buy antibiotic-free or organic poultry and meat whenever possible.
Between all of my crazy allergies, and just wanting to know what's in my food, antibiotic-free chicken is just a no-brainer for me.
I used boneless skinless chicken breast for this Chicken Alfredo Zoodle Bake and used my cast iron grill pan to cook it until it was golden brown on the outside, and perfectly juicy on the inside.
While the chicken was cooling, I whipped up the keto-friendly Alfredo sauce.
Once that was done, it was just a matter of chopping the chicken into bite-sized pieces, tossing everything together in the Alfredo sauce, and getting it into a casserole dish to and into the oven.
Bing.Bang.Boom.
How's that for easy peasy?
The result is a beautifully creamy "noodle" dish that your whole family will enjoy.
Don't believe me?
MPP went back for seconds annnnnd asked if this could be put on the regular meal rotation 
Kevin said he doesn't miss pasta
What is going on here people? They love cauliflower rice, and now zoodles? I think we have discovered a whole new definition of comfort food!
#winning
MORE DELICIOUS LOW CARB AND KETO CHICKEN RECIPE IDEAS
- Lemon Herb Chicken Salad
- Creamy Keto Green Chile Chicken Enchiladas
- Low Carb Chicken Alfredo Rollups
- Chicken Bacon Ranch Casserole
- Keto Mexican Chicken Skillet
- One Pan Cheesy Jalapeno Chicken
Chicken Alfredo Zoodle Casserole
Equipment
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 4 medium zucchini spiralized
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 2 cups heavy cream
- 4 ounces cream cheese softened and cubed
- 1 1/4 cup Parmesan cheese grated and divided
- pink salt
- cracked black pepper
- freshly grated nutmeg to taste
- 1/2 cup sundried tomatoes rough chopped
Instructions
- Preheat oven to 350 degrees F.
- Heat a grill, or grill pan, to medium-high heat. Pat the chicken breasts dry, season with salt and pepper, and grill for 3 to 4 minutes per side, or until no pink remains in the middle. Remove from heat and allow to cool.
- Heat the olive oil in a large saute pan or skillet over medium heat. Add garlic and saute one minute.
- Add the heavy cream and bring to a simmer. Add the cream cheese and whisk until the cream cheese melts.
- Reduce the heat to low and let the sauce cook for 10 to 15 minutes until thickened, then whisk in 1 cup of the parmesan cheese. Season with salt, pepper, and nutmeg to taste.
- Meanwhile, place the zoodles in a microwave-safe bowl uncovered and cook on high, for 3 minutes. Transfer the zoodles to a colander lined with paper towels and gently squeeze out any moisture from the zoodles. Set aside.
- Add the sundried tomatoes, chicken, and zoodles to the sauce. Toss to combine well. Pour mixture into a 2-quart baking dish. Sprinkle with the remaining parmesan cheese. Bake uncovered for 15 minutes.
Notes
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
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Unknown
Looks delish!!! YUM
CourtneyLynne
Omg can we say yum?!?! I'm always looking for new chicken recipes!!!
the organic kitchen
This looks fabulous! Pinned!
Dr. Daisy
Looks great! Thanks for sharing...also pinned 🙂
Bobbi | Bobbi's Kozy Kitchen
Thanks Melissa!
Bobbi | Bobbi's Kozy Kitchen
We love chicken anything too. I just had to combine it with my love of Alfredo sauce AND zoodles 🙂
Bobbi | Bobbi's Kozy Kitchen
Thanks so much!!
Bobbi | Bobbi's Kozy Kitchen
Thanks Daisy 🙂
Serena Bakes Simply From Scratch
This looks AMAZING! Love it!
Bobbi | Bobbi's Kozy Kitchen
Thanks so much Serena 🙂
Lynn Vining
Bobbi, only you can zoodle with the best of them! Awesome recipe!
Unknown
This looks amazing! I might even be able to slip it past my pasta loving husband! Sharing!
Bernadette Martin
This sounds really good! I have been trying to cook healthier, too. I haven't convinced myself to buy a spiralizer yet, but this might do it!
Debi at Life Currents
This looks simply awesome! Can't wait to make it! I've pinned it for later!
Bobbi | Bobbi's Kozy Kitchen
Haha thanks Lynn!!
Bobbi | Bobbi's Kozy Kitchen
Thanks Loriann 🙂 I was shocked that my pasta lovers have now gotten on board the zoodle train!
Bobbi | Bobbi's Kozy Kitchen
I just bought some sweet potatoes to make "voodles" with. I am loving my spiralizer!!
Bobbi | Bobbi's Kozy Kitchen
Thanks Debi! I think you will really like it 🙂
Unknown
Love this meal so much cant wait to eat it again
Linda | www.brunchnbites.com
Oh yum yum! I love Foster Farms chicken and been having their organic chicken. This is definitely on my list this week. And zoodle? Yes, please....
Bobbi | Bobbi's Kozy Kitchen
Yay!! I am soooo happy that you liked it!
Bobbi | Bobbi's Kozy Kitchen
Yes, we only use Foster Farms chicken 🙂 I hope you enjoy this recipe!
Gina Butler
This looks so good and delicious. I love that it's easy to make (i'm a lazy cook). My question is, does it have a strong zucchini taste? My husband doesn't like zucchini and I was wondering if I can sneak it in there on him like you have to do with children. 🙂
Bobbi | Bobbi's Kozy Kitchen
Thanks! I don't think it has a strong zucchini taste, or course I do love zucchini. But my daughter loves this, and my boyfriend said he would easily replace pasta with the zoodles.
N!kk!
I can't wait to try this!
Bobbi | Bobbi's Kozy Kitchen
I know you will love it!! We can't seem to get enough of it 🙂
Distribution Management System
Good article, you sharing is awesome, love it!
Joanna Clute
I have been experimenting with zoodles recently. This so much better than anything I've ever made with them! Yum!
Syama
It looks nice and creamy. Love to use my spiralizer - No zucchini though . Wonder if I could exchange zucchini for carrots .
Ashley
Oh my goodness...YUM! I want some of this right now! It looks so delicious!
cait weingartner
Oh my goodness, does this dish look sensational! I can't wait to make this in the very near future. The perfect Fall comfort food!
Joan
This looks so delicious and healthy, I need to try this pinning it for later.
Bobbi | Bobbi's Kozy Kitchen
I have done sweet potato and butternut squash noodles 🙂
marlynn
What a beautiful healthy dish! I love zoodles but haven't done a bake with them yet. Such a great idea!
Lauren Elliott
I finally got my husband on board with zoodles so I CAN NOT WAIT to try this out!!
Linda
I LOVE this recipe! It's the first zoodle recipe I've tried and it's delicious and the texture of the zucchini is perfect. But it comes out of the oven kind of watery. I think the liquid is coming from the zucchini. Am I doing something wrong?
Bobbi | Bobbi's Kozy Kitchen
NO, you aren't doing anything wrong Linda, it does get a bit of liquid from the zucchini. I didn't mind it and the Mr just added more Parmesan cheese to thicken it up. He excuses the extra cheese by saying that we are saving so many calories with the zoodles ?
kmdarr
Unfortunately, this turned out very watery like I had feared. Flavor was decent. Next time, I’ll try to cook the noodles first and then add the sauce without the baking.
Bobbi
I am sorry that you were not happy with the recipe. Yes, unfortunately zoodles will add liquid to the sauce. You could of course bake the dish minus the zucchini and heat the zoodles in a pan, then top with the chicken.
Unknown
I made this for dinner tonight. I had 4 boys, one of which is my husband:). The Alfredo sauce turned out perfect and all of them said it was better than our favorite Italian restaurant. The chicken turned out great too. I was the only one willing to each the zucchini noodles, which I thought was delish! I made separate penne pasta for everyone else. My family is picky, and they all went back for seconds! Great recipe. A keeper!! Thanks for sharing!
Unknown
Oh and to add to my comment, I just used frozen spiraled zucchini. I heated it according to the package, drained it, and added the Alfredo Sauce to mine. I didn't throw it all together in the casserole dish. But everything else was the same. Again, It was DELISH!
Bobbi
You have no idea how happy this comment made me!!
Unknown
This was so good! My husband couldn't stop eating it! He suggested that next time we use shrimp instead of chicken.
CB
I know without trying this that it would be delicious. My concern, (for me) is the amount of saturated fat, so I'm going to try using a lower fat substitute for the heavy cream, maybe canned FF milk. Since the recipe has cream cheese and parmesan, I think those two items will be be good enough for it to still be creamy and delish.
Bobbi | Bobbi's Kozy Kitchen
This recipe is geared toward a low carb/high fat or keto diet. If you are not living a low carb lifestyle you can of course sub whatever ingredient you enjoy for the heavy cream. Enjoy 🙂
TheOtherGirl
Made with salmon instead of chicken and it was so good!!
Anonymous
This was an amazing recipe. The only change I made was I used my cast iron skillet to sear the chicken & make the sauce. Then I mixed everything together in the cast iron skillet. Place in the oven & finished it off under the broiler in the skillet. Yummy!
uppdoc
So amazingly good! I didn't have heavy cream, so I used half and half. It was totally delicious, can't wait to make it again!
Anonymous
This was delicious! I had to sub 1/4lb linguine for zucchini since my zucchini decided to mold on me so I didn’t have enough. But it came out great anyways! Thank you for the tasty dish that’ll be in our dinner rotation now!