Spicy Keto Cajun Chicken Alfredo With Zoodles Recipe
A creamy, one-pan low-carb dinner ready in 35 minutes
KEY INFO
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Calories: 425 per serving
- Fat: 32g
- Protein: 28g
- Net Carbs: 6g
- Difficulty: Moderate
- Dietary: Keto, Low-Carb, Gluten-Free
EQUIPMENT NEEDED
- Large skillet (12-inch recommended)
- Spiralizer or vegetable peeler
- Cutting board and sharp knife
- Measuring cups and spoons
- [Optional: meat thermometer, garlic press]
INGREDIENTS
For the Chicken:
- 1 lb (450g) chicken breast, cut into strips
- 2 tbsp (30ml) olive oil
- 1 tbsp Cajun seasoning
For the Sauce:
- 1 cup (240ml) heavy cream
- 4 oz (115g) cream cheese, softened
- ½ cup (50g) grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp Cajun seasoning
For the Vegetables:
- 4 medium zucchini (about 2 lbs/900g), spiralized
- 1 red bell pepper, thinly sliced
- Salt and pepper to taste
Garnish:
- Fresh parsley, chopped
- Extra Parmesan cheese
METHOD
- Spiralize zucchini using medium blade setting. Pat dry with paper towels.
- Season chicken strips with 1 tbsp Cajun seasoning.
- Heat olive oil in large skillet over medium-high heat.
- Cook chicken for 5-7 minutes until golden and internal temperature reaches 165°F/74°C. Remove and set aside.
- In same pan, sauté bell peppers and garlic for 2-3 minutes until fragrant.
- Reduce heat to medium-low. Add cream, cream cheese, Parmesan, and remaining Cajun seasoning.
- Simmer sauce for 3-5 minutes until it coats the back of a spoon.
- Add zucchini noodles and chicken back to pan.
- Toss gently for 2-3 minutes until zoodles are just tender and everything is heated through.
CRUCIAL TIPS
- Don’t overcook zoodles – they should be al dente
- Pat zucchini noodles dry before cooking to prevent watery sauce
- Let cream cheese come to room temperature for smooth sauce
- Taste test Cajun seasoning first – brands vary in heat level
STORAGE & VARIATIONS
Storage:
- Keep in airtight container for up to 3 days
Reheating:
- Warm gently in skillet, adding splash of cream if needed
Make Ahead:
- Prep zoodles and chicken up to 24 hours in advance
Variations:
- Swap chicken for shrimp (cook 2-3 minutes per side)
- Use half zoodles, half regular pasta for family-friendly version
- Add mushrooms or spinach for extra vegetables
- Make dairy-free using coconut cream and nutritional yeast
I’ve been making this dish for years, and it’s become my go-to keto comfort food. The key is treating those zoodles with respect – they’re not pasta, and that’s perfectly fine! They bring their own delicious character to this creamy, spicy dish.
