I started by cutting all of my zucchini into noodles using my KitchenAid Spiralizer.

In a medium saucepan, I added these ingredients: cream cheese, parmesan cheese, butter, heavy cream, water, and minced garlic.

I cooked that on the stove top over medium heat until all the ingredients melted together. I stirred in to make sure all the cream cheese melted with no lumps left in the sauce.

While the sauce was cooking, I added all the zucchini noodles to a large pan with about a cup of water and steamed them over medium heat with a lid on the pan. The noodles only take about 5 to 8 minutes to become soft and ready to go.

I heated up my precooked chicken strips. You can do this in the microwave or over the stove top. (as a time saver, I always purchase the precooked frozen chicken strips for busy days) I add about 2 oz of chicken per serving. The Alfredo sauce can generously serve up to 8 servings depending on how much you much you add to each bowl or plate. I prefer no more than 6 servings because we really, really like this sauce recipe.

Next, I add about two handfuls of spinach to the Alfredo sauce. Feel free to add more or less depending on your tastes. I plan to add more next time. It was really good! It only takes a minute or two for the spinash to become soft in the hot Alfredo sauce.

Next add the cooked chicken strips to the sauce.

Drain the water in the zucchini noodles.

Serve the Low Carb and Keto Chicken Alfredo Pasta by placing a small amount of zucchini noodles on a plate or bowl and then topping it with the sauce mixture.

Serve warm and enjoy!