Low Carb Zucchini Alfredo with Chicken and Brussels Sprouts

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  • prep time

    prep time

    20 min

  • cook time

    cook time

    30 min

  • ready time

    ready time

    50 min

Low Carb Zucchini Alfredo with Chicken and Brussels Sprouts

8 ratings

Low-carb and dairy-free alfredo? It’s possible! This delicious “alfredo” sauce is paired with zucchini ribbons, asparagus, crispy Brussels sprouts, and shredded chicken. While there are a number of steps, the cooking for this recipe comes together very quickly once all of the prep is done. Making ribbons with the zucchini instead of noodles with a Spiralizer helps the ribbons cook super quickly and gives the dish a nice texture! Feel free to season this dish to taste. Please note that the shredded chicken noted in this dish is chopped/shredded chicken breast, but feel free to use chicken thighs instead!

  • Net Carbs

    7.7 g

  • Fiber

    2.5 g

  • Total Carbs

    10.3 g

  • Protein

    16.8 g

  • Fats

    17.6 g

261 cals

Low Carb Zucchini Alfredo with Chicken and Brussels Sprouts

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Brussels Sprouts

    Brussels Sprouts

    1 cup

  • Garlic Powder

    Garlic Powder

    ¾ tsp

  • Coconut Milk by Aroy-d

    Coconut Milk by Aroy-d

    ¾ cup

  • Cashews


    ⅓ cup, roasted

  • Water


    2 tablespoon

  • Garlic Powder

    Garlic Powder

    ¾ tsp

  • Spices Onion Powder

    Spices Onion Powder

    ¼ tsp

  • Spices, Oregano, Dried

    ½ tsp, leaves

  • Lemon Juice Raw

    Lemon Juice Raw

    1-½ teaspoon

  • Asparagus


    ½ cup

  • Shredded Chicken

    Shredded Chicken

    1-½ cup, cooked, diced

  •  Zucchini


    5 cup, sliced

  • Garlic


    1 clove

  • Salt


    ¾ teaspoon

  • Olive Oil

    Olive Oil

    2 tablespoon

Recipe Steps

steps 9

50 min

  • Step 1

    Slice brussel sprouts in half and toss with 1 Tbsp. olive oil, ¼ tsp. Salt, and ¼ tsp. Garlic powder. Place cut-side down on a parchment covered pan and roast at 375 degrees for about 20-25 minutes.
    Step 1
  • Step 2

    Soak cashews in water for 2 hours in the fridge. Drain and blend in a high speed blender with 2 tablespoons of water. If it’s still difficult to blend, pour in a small amount of the coconut milk until it blends. Mix well until very smooth.
    Step 2
  • Step 3

    Slice 4 medium-sized zucchinis in half lengthwise. Use a peeler to make long ribbons with the zucchini until you have about 5 cups of zucchini ribbons.
    Step 3
  • Step 4

    Heat 1 tablespoon of olive oil in a pan over medium heat. Mince the garlic and add to the pan.
    Step 4
  • Step 5

    Once the garlic is fragrant and starts to brown, lower the heat to medium-low and slowly add the coconut milk. Add the soaked cashews, and remaining garlic powder, onion powder, oregano, and 1/2 tsp. Salt. Whisk together over medium heat until the sauce bubbles, then reduce to low or medium-low so it is simmering. Whisk occasionally and continue simmering until the sauce begins to thicken.
    Step 5
  • Step 6

    Chop the asparagus and add it to the pan along with the lemon juice. Continue stirring until the asparagus begins to soften.
    Step 6
  • Step 7

    Add the shredded chicken. Then add the zucchini to the pan with the sauce and stir until the zucchini begins to soften.
    Step 7
  • Step 8

    Fold in the crispy Brussels sprouts carefully.
    Step 8
  • Step 9

    Add salt and pepper to taste, along with another squeeze of lemon juice if it's needed. Enjoy!
    Step 9

Comments 8

  • Esta

    Esta 4 years ago

    Can I use cream in place of coconut milk?

    • Anonymous

      Anonymous 4 years ago


      • Hangry24/7

        Hangry24/7 5 years ago

        Found it a bit clumsy to make and while not bad tasting it was pretty bland. Not really worth the effort so won't make again.

        • melba-dcf35

          melba-dcf35 5 years ago

          The sauce was very thick and dry since it doesn't say to add any liquid to it. I added chicken bone broth until there was a nice sauce consistency. Otherwise very good!

          • Sbeyl

            Sbeyl 6 years ago

            Does anyone know how much 1 serving equals

            • FortuitousCauliflower909432

              FortuitousCauliflower909432 a year ago

              3.5 oz

            • Tlvail

              Tlvail 2 years ago

              1/5 of the total recipe

            • djb47

              djb47 6 years ago

              That would be math =) so what I usually do is cook it, and then divide into the servings that the recipe says it makes. That way I am getting equal portions all around. Hope this helps!