1. Use a spiralizer to make the zucchini noodles and place them in a colander (or make the noodles with a mandolin or vegetable peeler). Sprinkle zoodles with salt and let them sweat for about 10 minutes to drain excess liquid.
2. Season the chicken breasts with salt and pepper. In a large non-stick pan on medium-high heat, heat a tablespoon of olive oil and cook the meat for about 4 minutes on both sides or until cooked through. Then remove the chicken and set aside.
3. Meanwhile, prepare the Keto Alfredo Sauce and set it aside. Keep it covered.
4. In your pan, sauté the zoodles in the remaining olive oil for about a minute or until slightly softened. Gently stir in the warm alfredo sauce.
5. Slice the chicken and place on top of the alfredo zoodles. Top with freshly ground pepper. Serve immediately.