Chicken Alfredo over Zoodles
THM:S, low carb, gluten/egg/nut free
Serves: 9-10
  • 5 T salted butter
  • 2 tsp. crushed garlic
  • 1½ tsp. black pepper
  • 3 lb. chicken breast, cut into bite-sized pieces
  • ¾ cup unsweetened almond milk (or carton coconut milk for a nut free version)
  • ½ cup cottage cheese
  • ½ tsp. xanthan gum
  • 1 cup heavy whipping cream
  • ¾ cup grated parmesan cheese (green can kind)
  • Italian seasoning
  • Garlic salt
  • Prepared zoodles for serving (see Note below)
  1. Heat the butter in an electric skillet. Add the garlic and black pepper and sauté until the butter is browned. Add the chicken and sauté until just cooked through.
  2. Meanwhile, blend the almond milk, cottage cheese, and xanthan gum until smooth. When the chicken is done, add the blended mixture, cream, and parmesan and simmer until heated through and the cheese is melted. Do not let the sauce come to a boil.
  3. Garnish the chicken alfredo with Italian seasoning and serve over zoodles. Provide garlic salt for individual seasoning. Yields 9-10 servings
To make zoodles for our family of 6, I spiralize 3 medium zucchini and saute them in a tablespoon of butter with garlic salt and black pepper until they reach the desired texture. I like mine al dente, not mushy and overcooked.
Recipe by Briana Thomas at