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Keto Chicken Alfredo Zucchini Roll-Ups

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  • prep time

    prep time

    20 min

  • cook time

    cook time

    45 min

  • ready time

    ready time

    1 h 5 min

Keto Chicken Alfredo Zucchini Roll-Ups

5 ratings

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

Keto Chicken Alfredo Zucchini Roll-Ups

#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

Ingredients

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  • Chicken breast

    Chicken breast

    2 large - split

  • Salt and Black Pepper (To Taste)

    Salt and Black Pepper (To Taste)

    0.5 tsp

  • Oregano, dried

    Oregano, dried

    1 tsp

  • Extra virgin olive oil

    Extra virgin olive oil

    1 tbsp

  • Butter

    Butter

    3 tbsp

  • Garlic

    Garlic

    4 clove

  • Heavy cream

    Heavy cream

    2 cup

  • Parmesan cheese

    Parmesan cheese

    0.5 cup, grated

  • Zucchini

    Zucchini

    1 medium

  • Mozzarella cheese, whole milk

    Mozzarella cheese, whole milk

    1 cup, shredded

  • Parsley

    Parsley

    2 tbsp

Recipe Steps

steps 7

1 h 5 min

  • 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 1

  • 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 2

  • 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 3

  • 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 4

  • 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 5

  • 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 6

  • Step 7

    Remove and garnish with parsley. Let rest for 10 minutes before serving.
    Step 7

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Comments 8

  • UnbelievableArugula421031

    UnbelievableArugula421031 7 months ago

    Really lovely. We both thoroughly enjoyed this and will make it again.

    • Annie27

      Annie27 7 months ago

      My sauce never thickened. Way too thin. Couldn’t even roll these.

      • DawnRMB

        DawnRMB 7 months ago

        I added a little more parmesan cheese and that helped to thicken it

    • Pegasusmz

      Pegasusmz 8 months ago

      Yummy!

      • FavorableCauliflower616897

        FavorableCauliflower616897 8 months ago

        Wooooo, this is great. Even my 4 yo liked it

        • FavorableCauliflower616897

          FavorableCauliflower616897 3 months ago

          Hi so I've made this a few times now and I find that they're not easy to roll because my mandolin cuts them too thick so I layer it like a lasagna. So much easier!!

        • King Salami

          King Salami 8 months ago

          Can you explain? Did you thin slice the zucchini or make it into spaghetti style?

      • ExcellentMacadamia911200

        ExcellentMacadamia911200 8 months ago

        SOOOO GOOD!!!! LOVE IT :D