Keto Chicken Alfredo

Name: Keto Chicken Alfredo
Total time: 30 min
Yield: 4 servings
Cuisine: Keto
Ingredients: 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup heavy cream; 4 ounces cream cheese, softened; 1/2 cup grated Parmesan cheese, plus more for garnish; 2 cloves garlic, minced; 1/4 cup chicken broth; 1/4 teaspoon xanthan gum (optional, for thickening); 2 medium zucchini, spiralized into noodles; Fresh parsley, chopped, for garnish

Indulge in a creamy, rich, and satisfying keto chicken alfredo, featuring tender chicken and a luscious Parmesan sauce over zucchini noodles.

✓ Keto-friendly 6 g net / serving

30 min 4 servings Medium ♥ Save recipe

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♥

6 g

net carbs

45 g

protein

36 g

fat

520

kcal

Ingredients

1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes

2 tablespoons olive oil

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup heavy cream

4 ounces cream cheese, softened

1/2 cup grated Parmesan cheese, plus more for garnish

2 cloves garlic, minced

1/4 cup chicken broth

1/4 teaspoon xanthan gum (optional, for thickening)

2 medium zucchini, spiralized into noodles

Fresh parsley, chopped, for garnish

Method

Pat chicken dry and season with garlic powder, salt, and pepper.

Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.

In the same skillet, reduce heat to medium. Add minced garlic and cook for 30 seconds until fragrant.

Stir in heavy cream, cream cheese, and chicken broth. Whisk constantly until cream cheese is melted and the sauce is smooth.

Add Parmesan cheese and continue to whisk until the sauce thickens. If using, sprinkle in xanthan gum gradually while whisking to achieve desired thickness.

Return cooked chicken to the skillet and toss to coat in the Alfredo sauce.

In a separate pan or microwave, gently warm the zucchini noodles until just tender, about 2-3 minutes. Do not overcook, as they can become watery.

Serve the keto chicken alfredo immediately over the warmed zucchini noodles. Garnish with extra Parmesan cheese and fresh parsley.

Estimated values per serving. Not medical advice.