This chicken alfredo zoodle bake is such a hearty, simple and low carb dinner that all comes together in one pan with lots of veggies!
Pre-heat the oven to 350 and get out a large skillet with deep sides. Heat one tablespoon of olive oil in the skillet over medium high heat and season the chicken with a generous pinch of salt. Brown the chicken in the skillet until it starts to develop some color and is cooked through. Remove it to a plate and add in the sun-dried tomatoes, mushrooms, onion and garlic. Let them cook and get fragrant for about 3-4 minutes, then remove them to the plate with the chicken. Add the remaining two tablespoons of olive oil to the pan and whisk in the flour until it becomes golden and pasty. Slowly pour in the milk and chicken stock until you have a smooth sauce.
Season the sauce with another generous pinch of salt and the dried parsley. Keep whisking it for a couple of minutes until it starts to bubble and thicken a little. Return the chicken and veggies to the pan and also add in the zoodles. Stir everything well, then sprinkle the parmesan on top. Let it bubble for a minute on the stove, then transfer it to the oven to bake for 15 minutes. Serve immediately from the pan once it is done and enjoy!!