Creamy Avocado Alfredo with Chicken and Zucchini Noodles
A low-carb twist on classic Alfredo, featuring spiralized zucchini, a rich avocado cream sauce, and juicy chicken thighs.
- Prep25 min
- Cook20 min
- Total45 min
- DifficultyEasy
- Servings4
If you're craving the comforting creaminess of pasta Alfredo but want to keep things light, this keto-friendly version is here to save the day. Instead of traditional noodles, we use spiralized zucchini, which soaks up the luscious avocado-based sauce beautifully.
The sauce is a dream: ripe avocado blended with heavy cream, Parmesan, and a hint of lemon, creating a silky texture that coats every strand. Paired with seasoned, pan-seared chicken thighs, this dish is satisfying, flavorful, and sure to become a weeknight favorite.
Ingredients
Servings
Converted amounts are rounded.
Method
- If you have whole zucchini, spiralize them into noodles (or use a vegetable peeler to make ribbons) and set aside.
- In a saucepan, combine the avocado, heavy cream, Parmesan, garlic, parsley, and lemon juice. Blend with an immersion blender until smooth. (Alternatively, blend everything in a food processor and then transfer to the saucepan.)
- Place the saucepan over medium heat and bring the sauce to a gentle boil. Season with salt and pepper to taste. Reduce the heat and let it simmer while you cook the chicken.
- Season the chicken thighs on both sides with thyme, garlic powder, salt, and pepper.
- Heat a large skillet with olive oil over medium heat. Cook the chicken for about 6 minutes per side, until golden and cooked through (no longer pink in the center).
- Just before serving, add the zucchini noodles to the sauce and toss until well coated.
- Slice the chicken. Serve the creamy noodles on plates, top with sliced chicken, and garnish with extra Parmesan, black pepper, and fresh parsley.
💡 Tips
- To keep the zucchini noodles from getting watery, pat them dry with paper towels before tossing.
- If you prefer a thinner sauce, add a splash of chicken broth or water.
- For extra flavor, sear the chicken until nicely browned on both sides.
Inspired by a recipe from Diet Doctor