Keto Chicken Alfredo
Creamy, rich, and guilt-free Alfredo, perfect for a low-carb lifestyle.
⏱️ 40 min🍽️ Serves 1
🔥 650 kcal💪 45g protein🍚 6g carbs🥑 50g fat🌾 2g fibreper serving
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Ingredients
- 🍗450 g boneless, skinless chicken breasts
- 🫒2 tbsp olive oil
- 🥛1 cup heavy cream
- 🧀4 oz cream cheese
- 🧀½ cup Parmesan cheese, grated
- 🧄2 cloves garlic, minced
- bouillon_cube¼ cup chicken broth
- 🌶️¼ tsp black pepper
- 🧂½ tsp salt
- 🍝2 cups zucchini noodles (zoodles)
- 🌿2 tbsp fresh parsley, chopped
Pro tips
- For an even richer sauce, add an extra tablespoon of butter when sautéing the garlic.
- Ensure your cream cheese is at room temperature to help it melt smoothly into the sauce without lumps.
- If you prefer a thicker sauce, simmer it for a few extra minutes, or add a pinch of xanthan gum (keto-friendly thickener).
Method
- 1Slice chicken breasts into 1-inch pieces. Season with salt and pepper.
- 2Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken and set aside.
- 3In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
- 4Reduce heat to medium. Add heavy cream, cream cheese, and chicken broth to the skillet. Whisk continuously until cream cheese is melted and the sauce is smooth.
- 5Stir in Parmesan cheese, remaining salt, and black pepper. Continue to whisk until the sauce thickens slightly.
- 6Return cooked chicken to the skillet with the Alfredo sauce. Toss to coat evenly.
- 7Add zucchini noodles to the skillet and gently toss with the chicken and sauce until just heated through, about 2-3 minutes. Do not overcook to keep zoodles firm.
- 8Serve immediately, garnished with fresh chopped parsley.