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I make a sauce like this! But I can't do zucchini noodles, just doesn't hit it for me yanno? I've been using hearts of palm pasta and it's pretty decent. I'm not a fan of zoodles since they're soggy or not pasta enough for me.

This is exactly my kind of weeknight recipe. Creamy, filling, and still light enough that you don’t feel heavy afterward. Also love the note about making the sauce ahead, that’s such a lifesaver when you’re short on time or energy.

Tried something similar after seeing a recipe in the ketoway app and your version looks way more weeknight friendly. Heavy cream plus a bit of cream cheese is an underrated combo for keto sauces.

I made this recently and it really hits that “comfort food but still keto” spot. The zucchini soaks up the sauce nicely if you keep it slightly crunchy.

Not going to lie, “net carbs ~7g” plus a pan of garlicky cream sounds like exactly the kind of keto math that keeps me on this sub. I like that this is built from normal grocery store stuff, no mystery ingredients. From a practical angle, it also ticks a lot of boxes. one pan, quick sauce, protein already cooked, veg built in, and no baking step that takes forty minutes while I stare at the oven. I would probably bulk prep the chicken on Sunday, spiralize a bunch of zucchini, and then just assemble this on autopilot during the week. If anyone is worried about the zoodles leaking water, salting and draining them first or giving them a quick dry fry before adding the sauce helps a lot. And if you are deep into keto comfort mode, a little extra parmesan on top and a quick broil turns it into fake restaurant food without breaking macros.

This is basically my ideal “keto but lazy” recipe, and it is very close to one of my favourite meal ideas from the ketoway diet app. The sauce base of butter, garlic, heavy cream, and cream cheese covers a lot of proteins beyond chicken too. I have done it with leftover rotisserie chicken, shrimp, and even bacon bits when I needed to bump fat. One tweak that helped me: I cook the chicken and sauce fully, turn off the heat, then toss in the zoodles and let them sit for just a minute or two. They warm through without turning soggy. If someone wants to lower calories a bit, you can mix in some unsweetened almond milk and a little xanthan gum instead of all cream, but the original is definitely more “restaurant level” satisfying.

I adore how easy this is as a main course. When I'm wanting pasta, I usually reach for zucchini noodles with a thick, fatty sauce. To prevent the zoodles from diluting the sauce, I normally salt them, let them sit for a while, and then pat them dry. I agree that they should not be overcooked; once they get mushy, they cease to feel like pasta and become soup. For a satisfying dinner, net carbohydrates also seem appropriate.

I’ve noticed that a lot of recipes in the Ketoway⸱diet app focus on balance, and this one is a good example. It’s creamy and rich, but still light enough because of the zucchini noodles. For me, meals like this helped change my relationship with keto from feeling restrictive to feeling normal, like I’m just cooking regular food with smarter swaps.

This honestly sounds like one of those meals that doesn’t feel “diet” at all. I’ve messed up zucchini noodles before by overcooking them, so I like that you pointed out tossing them in at the very end. The combo of cream cheese and parmesan with chicken is always a win, especially for a quick dinner after a long day.