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?
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.
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!
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 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.
Sat. Fat (grams)
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.
Planning on making one of my recipes? Nothing would make me happier! Take a photo and share it on Instagram or Twitter and tag @BobbisKozyKtchn I would love to see what you made. You might even make it into our newsletter!!
Thank you for reading and supporting the companies I partner with. Doing so allows me to create more unique content and recipes for you.
This post contains affiliate links. As always, all opinions are my own.
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. 🙂
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?
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 😂
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.
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!
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!
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.
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!
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!
Welcome! It is so nice to meet you. My name is Bobbi. I am the Mom of 2 great kids, and Nana to a beautiful baby girl Kylee, and a handsome little devil named Torin. I share my life and home with my awesome partner Kevin, and 2 furbabies….