This Cajun Chicken Alfredo is made with Zucchini Noodles or Zoodles. This recipe is keto friendly, low carb and delicious. If you are following the keto, low carb diet or would like a little healthier version of your chicken alfredo with noodles then try out this recipe. To help keep the carb count down we are substituting zucchini noodles for the regular pasta noodles that you would normally use. I hope you enjoy this recipe.
Ingredients
- 2 large chicken breast
- 2 tsp salt
- 2 tbsp pepper
- 1 tbsp Cooking With Thatown2 Cajun seasoning
- 2 tbsp Cooking With Thatown2 Italian Seasoning
- 2 tbs olive oil
Noodles
- 2 zucchini
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp Cooking With Thatown2 Italian Seasoning
Sauce
- 4 tbs unsalted butter
- 4 oz cream cheese
- 1/2 cup heavy whipping cream
- 1/2 cup parmesan cheese
Directions
We cut our chicken in half to cook evenly we had 2 large chicken breasts. Season your chicken with salt, pepper, Cajun seasoning and Italian seasoning. Coat with olive oil and mix together. To a skillet over medium high to high heat add your oil and cook chicken on both sides for 8-10 mins flipping halfway. Removed when the internal temp was 165. For the Alfredo sauce, we used the remaining oil in the pan and added butter, and cream cheese, and continued mixing until smooth consistency, after 3-4 mins added in our parmesan cheese cooked for another 2 minutes. Once the sauce was created and seasoned to our liking. We removed it from heat and stirred in sour cream. Take the zucchini and spiral in the veggetti spiral. cook in a pan over medium high heat with salt, pepper, garlic powder, and Italian seasoning. Once the noodles soften up and release their liquid they are done 3-4 minutes. Pour sauce over noodles and serve.
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