DinnerMain Course

Keto Chicken Alfredo

Name: Keto Chicken Alfredo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: italian
Ingredients: 600 g chicken breast cut into 1-inch pieces; 15 ml olive oil; 3 clove garlic minced; 480 ml heavy cream; 60 g cream cheese softened; 60 g parmesan cheese grated; 120 ml chicken broth; 1 tsp salt; 0.5 tsp black pepper freshly ground; 4 pcs zucchini spiralized into noodles; 1 tbsp fresh parsley chopped (optional)

This creamy, low-carb chicken alfredo uses heavy cream and Parmesan cheese to create a rich sauce that's perfect for a keto diet. Served over zucchini noodles, it's a satisfying and flavorful meal. It comes together quickly for a delicious weeknight dinner.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Easy
Per serving: 837 kcal

Gluten-free

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

600 gchicken breast, cut into 1-inch pieces
15 mlolive oil
3 clovegarlic, minced
480 mlheavy cream
60 gcream cheese, softened
60 gparmesan cheese, grated
120 mlchicken broth
1 tspsalt
0.5 tspblack pepper, freshly ground
4 pcszucchini, spiralized into noodles

garnish

1 tbspfresh parsley, chopped(optional)

Equipment

large skillet · tongs · whisk

The method

Step by step

1
Heat the olive oil in a large skillet over medium-high heat.
About 1 min
2
Add the chicken breast to the skillet and season with salt and black pepper.
3
Cook the chicken for 5-7 minutes, stirring occasionally, until browned and cooked through.
About 7 min
Cook’s note: Ensure the chicken reaches an internal temperature of 74°C (165°F).
4
Remove the cooked chicken from the skillet and set aside.
5
Reduce the heat to medium, then add the garlic to the same skillet and cook for 1 minute until fragrant.
About 1 min
Cook’s note: Do not let the garlic burn, as it will become bitter.
6
Pour in the heavy cream and chicken broth, then add the cream cheese.
7
Whisk constantly until the cream cheese is fully melted and the sauce is smooth.
About 3 min
8
Stir in the Parmesan cheese and continue to whisk until the cheese is melted and the sauce thickens slightly.
About 2 min
9
Return the cooked chicken to the skillet with the sauce and stir to coat.
10
Add the zucchini noodles to the skillet and toss gently with the chicken and sauce until just heated through, about 2-3 minutes.
About 3 min
Cook’s note: Avoid overcooking the zucchini noodles to keep them from becoming watery.
11
Serve immediately, garnished with fresh parsley if desired.

Per serving

Nutrition

65%Score

Calories: 836.9kcal
Protein: 58g
Carbs: 10.9g
Fat: 63.3g
Fibre: 1.8g
Sugar: 8.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover chicken alfredo in an airtight container in the refrigerator.

Reheating

Reheat gently in a skillet over low heat or in the microwave, adding a splash of broth or cream if needed to restore consistency.