Chicken and Sundried Tomato Alfredo Zoodles
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5 from 1 vote

Low Carb Chicken and Sundried Tomato Alfredo Zoodles

This is a decadent one pot meal that is sure to please even the biggest haters of low carb cuisine.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: dinner
Cuisine: keto, low carb
Servings: 6 servings
Calories: 485kcal
Author: jodiemo


  • 3 slices bacon chopped
  • 2 pounds boneless skinless chicken breast cubed
  • ½ teaspoon each kosher salt and fresh ground pepper
  • 2 Tablespoons butter
  • 2 cloves minced garlic
  • 2 shallots minced
  • 1/2 cup diced sundried tomatoes packed in oil
  • 8 oz. sliced mushrooms
  • 2 cups chopped fresh spinach
  • ½ teaspoon thyme
  • ½ teaspoon basil
  • ½ teaspoon marjoram
  • ½ teaspoon chili flakes
  • ½ cup chicken broth
  • 3/4 cup heavy cream
  • 4 cups zoodles
  • 1 cup shredded Parmesan


  • In a large skillet or Dutch oven, cook the bacon over medium heat until nice and crisp. Remove the bacon to paper towels to drain but leave the fat in the pan.
  • Sprinkle the chicken with salt and pepper and then add to the skillet. Cook on all sides until the outsides are golden brown but not cooked all the way through. Remove the chicken from the pan to a bowl.
  • Add the butter to the pan and sauté the garlic and shallots for one minute. Add the tomatoes, mushrooms and spinach to the pan along with the seasonings. Cook and stir for about 5 minutes, or until the mushrooms have softened and the spinach has wilted. Add the chicken back to the pan. Add the chicken stock to the pan and scrap up any browned bits that are stuck to the bottom. Stir in the cream and bring the pot to a boil and reduce the heat to a simmer. Cook for 10-15 minutes or until the chicken is cooked through and the sauce has thickened somewhat.
  • Add the zoodles and parmesan (reserve a little to sprinkle on top at the end) to the pan and fold in using a pair of tongs. Cook for an additional 5 minutes until the zoodles have softened a little bit (not too much, a little “tooth” left is nice).
  • Divide onto serving plates and sprinkle with a little extra Parmesan and the cooked bacon.


Calories: 485kcal | Carbohydrates: 12g | Protein: 44g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 166mg | Sodium: 682mg | Potassium: 1393mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2150IU | Vitamin C: 45.8mg | Calcium: 269mg | Iron: 2.2mg