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prep time

20 min
cook time

45 min
ready time

1 h 5 min

Keto Chicken Alfredo Zucchini Roll-Ups

Embrace the freshness of spring with delightful and Keto-friendly recipes that celebrate the season's vibrant produce. Among the array of Keto Spring recipes, the Creamy Garlic Chicken Roll-Ups stand out as a comforting yet low-carb option. This dish combines succulent chicken, zucchini "noodles," and a rich garlic cream sauce, making it a perfect addition to your Keto recipes for Spring.

Can you prep this recipe ahead of time?

Absolutely! These creamy garlic chicken roll-ups are an excellent choice for efficient meal planning. Prepare the chicken filling and the garlic cream sauce in advance, storing them separately in the refrigerator. When you're ready to indulge, assemble the roll-ups and bake, ensuring a fresh and flavorful outcome with the convenience of pre-prepared components.

What chicken cuts can you use?

While the recipe calls for chicken breasts, feel free to experiment with different cuts to suit your taste. Chicken thighs, known for their tenderness and robust flavor, can be a delicious alternative. A blend of boneless, skinless chicken breasts and thighs can offer a delightful combination of textures and tastes.

How to customize this recipe?

The versatility of this recipe allows for various customizations to suit your preferences. Enhance the herbal notes by introducing thyme or basil to the sauce. For a burst of freshness, consider adding diced tomatoes to the chicken filling. Experiment with different cheeses in the sauce or opt for a mix of Italian cheeses to elevate the complexity of flavors. This adaptability ensures that the Creamy Garlic Chicken Roll-Ups can be tailored to your liking.

Net Carbs

5 g
Fiber

0.5 g
Total Carbs

5.6 g
Protein

29 g
Fats

54.9 g

628 cals

Quantity

Serving Size

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Chicken breast

2 large - split
Salt and Black Pepper (To Taste)

0.5 tsp
Oregano, dried

1 tsp
Extra virgin olive oil

1 tbsp
Butter

3 tbsp
Garlic

4 clove
Heavy cream

2 cup
Parmesan cheese

0.5 cup, grated
Zucchini

1 medium
Mozzarella cheese, whole milk

1 cup, shredded
Parsley

2 tbsp

Step 1

Preheat your oven to 190C/375F and lightly grease a 9x5 baking dish. Cut the chicken breasts into very thin slices. Transfer to a plate and season lightly with salt, pepper, and oregano.
Step 2

Add olive oil to a skillet over medium-high heat. Add the chicken to the skillet and cook for a few minutes, stirring occasionally, until cooked through. Transfer to a bowl and set aside.
Step 3

To a saucepan over medium heat, add the butter. Once melted, add minced garlic and sauté for 30 seconds. Pour the heavy cream and stir to combine. Simmer for 5 minutes, whisking often, for 5 minutes.
Step 4

Add parmesan cheese gradually and whisk until melted. Season with salt and pepper to taste. Pour half of the sauce into the bowl with the cooked chicken and toss. set the remaining sauce aside.
Step 5

Slice the zucchini thinly using a vegetable peeler or a mandolin, you need about 15. Lay them flat on a clean surface and add 2-3 tbsp of the saucy cooked chicken. Roll up tightly then place into the prepared baking dish. Repeat with the rest.
Step 6

Pour the remaining sauce on top, then sprinkle mozzarella cheese. Place in the oven and bake for 25 minutes or until the sauce is bubbly and the zucchini "noodles" are fully cooked.
Step 7

Remove and garnish with parsley. Let rest for 10 minutes before serving.

Keto Chicken Alfredo Zucchini Roll-Ups

Ingredients

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