Low Carb Keto Chicken Tetrazzini with Zucchini Noodles [Recipe]

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Low Carb Keto Chicken Tetrazzini with Zucchini Noodles [Recipe]

1 hour 40 minutes
Calories 220kcal


  • 3 zucchini (medium)
  • 2 tablespoons butter
  • 1/2 onions (diced)
  • 2 cups mushrooms (medium)
  • 1 clove garlic (medium)
  • 2 boneless skinless chicken breasts (medium)
  • 1 1/2 cups heavy cream
  • 1 tablespoon xanthan gum
  • 1/4 cup mozzarella cheese (medium)
  • zucchini noodles


  • Spiralize each zucchini into spaghetti noodle shapes using a spiralizer tool.
  • Salt the zucchini noodles and layout over folded paper towels to remove excess moisture.
  • Let the zucchini noodles sit for 30 minutes, then squeeze to remove additional water from the vegetable.Preheat oven to 400 degrees Fahrenheit.Melt butter in a large saucepan over medium heat.
  • Add onion, mushrooms, and garlic to the pan, stirring as needed.
  • When onions become translucent, add the chopped chicken breast and increase temperature to medium-high.Once the chicken cooks to a white color, add heavy cream to the pan and thoroughly mix while bringing the sauce to a boil.
  • Reduce heat and allow the sauce to simmer for an additional 1-2 minutes.Remove the sauce from heat and whisk in the xantham gum little by little to thicken.
  • If you prefer a thinner, runnier sauce, leave this out or cut the amount in half.Arrange zucchini noodles in the bottom of a deep casserole dish.
  • The zucchini should entirely cover the bottom of the bakeware about an inch thick.
  • Add the creamy chicken mushroom sauce to the top of the zucchini noodles.
  • Smooth the mixture evenly over the top to distribute throughout the casserole dish.Sprinkle mozzarella cheese on top and bake for 40 minutes.


Calories: 220kcal

Originally posted 2019-02-20 18:25:43.

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