• 4 medium zucchinis, spiralized
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons butter
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 teaspoon dried basil
• Salt and pepper to taste

1. In a large skillet, heat the butter over medium-high heat.
2. Add the chicken pieces to the pan and cook for 5-7 minutes, or until the chicken is cooked through and no longer pink.
3. Add the garlic and basil to the pan and stir for another minute until fragrant.
4. Reduce the heat to medium and add the heavy cream and Parmesan cheese to the pan.
5. Stir the mixture constantly until the cheese is melted and the sauce is smooth.
6. Season the sauce with salt and pepper to taste.
7. Add the zucchini noodles to the pan and toss gently to coat them with the sauce.
8. Cook the noodles for 2-3 minutes until they are tender but still slightly firm.
9. Remove the pan from heat and serve the dish immediately.

• You can add other ingredients to the dish, such as mushrooms, cherry tomatoes, or roasted red peppers.
• For added flavor, you can sprinkle chopped fresh parsley or basil on top of the dish before serving.
• This dish can be stored in the refrigerator for up to 3-4 days.

Keto Chicken Alfredo Zucchini Noodles is a low-carb and delicious alternative to traditional pasta dishes. Zucchini noodles are a great source of vitamins and minerals, and they're also low in calories and carbs. The combination of chicken, Parmesan cheese, and creamy sauce creates a flavorful and satisfying dish that's perfect for anyone looking for a healthy and keto-friendly meal. Give this recipe a try, and I'm sure you'll love it as much as I do!