Keto Chicken Alfredo (Gluten Free, Low Carb)

Kate APosted by

Alfredo sauce is one of the easiest sauces to make. I’m always shocked at the number of people who have have never tried. It’s only 3 ingredients and much better than any you can buy at the store. I learned how to make it long before I had even heard of the keto diet, and thankfully I didn’t have to change a thing (except not serving it over an entire pound of pasta). The hardest part you will have is shredding the cheese. You can buy preshredded cheese, but freshly shredded parmesan melts much smoother.  

I’ve put broccoli in the Keto Chicken Alfredo recipe because it’s my favorite way to serve it, but any zoodle or vegetable will do. Broccoli soaks up the flavor and doesn’t get as watery as zucchini noodles, so it’s my go to.

Ingredients:

  • 1 ½ cups heavy whipping cream
  • 7 tablespoons unsalted butter
  • 1 ½ cups freshly grated parmesan
  • 1 ½ lbs chicken breast
  • 1 tablespoon avocado oil
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • ½ teaspoon pepper
  • 1-2 lbs chopped broccoli, or zoodles of your choice (optional)

Directions:

Preheat your oven to 350 degrees.

Season your chicken breasts with the salt, garlic powder and pepper. Heat your oil in a large pan over medium heat. Add the chicken breast and sear for 5-7 minutes on each side.

keto chicken alfredo

Once it’s seared, put it into the oven for 15-20 minutes or until it’s cooked all the way through.

In a large stockpot, steam your broccoli until it’s tender but not mushy. If you’re using zoodles, cook those as you would normally.

Put your butter and cream into a medium sized pot and turn the heat on to medium-high. You don’t have to stir it, just let them come to boil and boil for 45 seconds together. It will start to bubble up and try to go over the sides, make sure you keep an eye on it.

Turn the heat off and immediately add your parmesan. Whisk it until it comes together and thickens.

That’s it! The sauce is done, add salt and pepper to taste.

Take your chicken out of the oven and slice into thin strips.

Put your broccoli or zoodles in a bowl, layer on chicken, and add your sauce. Add extra parmesan if you want.

keto chicken alfredo
Keto Chicken Alfredo

Keto Chicken Alfredo

Ingredients

  • 1 ½ cups heavy whipping cream
  • 7 tablespoons unsalted butter
  • 1 ½ cups freshly grated parmesan
  • 1 ½ lbs chicken breast
  • 1 tablespoon avocado oil
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • ½ teaspoon pepper
  • 1 lbs chopped broccoli, or zoodles of your choice (Optional)

Instructions

Preheat your oven to 350 degrees.

Season your chicken breasts with the salt, garlic powder and pepper. Heat your oil in a large pan over medium heat. Add the chicken breast and sear for 5-7 minutes on each side.

Once it’s seared, put it into the oven for 15-20 minutes or until it’s cooked all the way through.

In a large stockpot, steam your broccoli until it’s tender but not mushy. If you’re using zoodles, cook those as you would normally.

Put your butter and cream into a medium sized pot and turn the heat on to medium-high. You don’t have to stir it, just let them come to boil and boil for 45 seconds together. It will start to bubble up and try to go over the sides, make sure you keep an eye on it.

Turn the heat off and immediately add your parmesan. Whisk it until it comes together and thickens.

That’s it! The sauce is done, add salt and pepper to taste.

Take your chicken out of the oven and slice into thin strips.

Put your broccoli or zoodles in a bowl, layer on chicken, and add your sauce. Add extra parmesan if you want.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 665Total Fat: 49gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 221mgSodium: 938mgCarbohydrates: 12gFiber: 3gSugar: 3gProtein: 46g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

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keto chicken alfredo

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