Keto Recipes

Chicken Alfredo Zucchini Boats

Serving Size: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes

Preheat your oven to 400°F (200°C). Line a baking dish with parchment paper.
Cut each zucchini in half lengthwise, then use a spoon to scoop out the seeds and create a hollow center in each half.
Place the hollowed-out zucchini halves in the prepared baking dish.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Add the diced chicken to the skillet and season with salt and pepper. Cook until the chicken is no longer pink and cooked through.
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
Reduce the heat to low and stir in the grated Parmesan cheese, garlic powder, onion powder, dried basil, dried oregano, and red pepper flakes (if using). Cook for 2-3 minutes, stirring constantly, until the sauce thickens.
Pour the Alfredo sauce over the cooked chicken in the skillet and stir to combine.
Spoon the chicken Alfredo mixture evenly into the hollowed-out zucchini halves in the baking dish.
Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the tops are lightly golden.
Remove from the oven and garnish with fresh parsley before serving.

Feel free to add additional vegetables to the chicken Alfredo mixture, such as spinach or cherry tomatoes, for extra flavor and nutrition.
If you prefer a thicker sauce, you can add a teaspoon of xanthan gum or arrowroot powder to the Alfredo sauce to help thicken it.
Serve the chicken Alfredo zucchini boats with a side salad or roasted vegetables for a complete meal.