There’s something about a creamy Alfredo sauce that feels like a warm hug in a bowl. For years, I avoided Alfredo dishes because they seemed like an indulgence reserved for cheat days—until I discovered this keto-friendly version.
The beauty of this Keto Chicken Alfredo lies in its richness without the guilt. Made with tender, perfectly seared chicken breasts and a luscious, garlicky cream sauce thickened with Parmesan and cream cheese, it’s hard to believe this dish won’t derail your low-carb goals.
In fact, with just 6 grams of net carbs per serving, it’s practically a miracle meal. Here’s a tip: swapping traditional pasta for zucchini noodles or spaghetti squash not only keeps the carbs in check but adds a refreshing bite that complements the creamy sauce beautifully.
And while Alfredo might scream “Italian comfort food,” its origins are surprisingly humble, born from a restaurateur’s desire to comfort his pregnant wife. This recipe has been trending among keto enthusiasts because it’s everything the diet promises: indulgent, satisfying, and weight-loss friendly.
What Makes This Recipe Special?
- It’s foolproof: I’ve made this dish dozens of times, and the sauce never splits. A sprinkle of Parmesan and constant stirring work wonders.
- Perfect for meal prep: It reheats like a dream, making it a staple for my busy weekdays.
- Unmatched comfort: Even on days when I’m not strictly keto, this dish feels like a hug on a plate.
- Customizable to a fault: I’ve added mushrooms, spinach, and even bacon crumbles for extra flavor—it never disappoints.
- Helps me stay on track: Knowing I can enjoy something this indulgent while sticking to my goals keeps me motivated.
Keto Chicken Alfredo Recipe
Equipment
- Large skillet
- Cutting board
- Meat thermometer
- Whisk
- Measuring cups and spoons
- Spatula or wooden spoon
Ingredients
- ½ tsp Dried basil
- Fresh chopped parsley for garnish
- 1 cup Shredded parmesan
- 1 tsp Pepper
- 1 tsp Kosher salt
- 2 lbs Chicken breast, cut into 2-inch chunks
- 2 tbsp avocado oil
- ½ tsp Garlic
- 1 cup Heavy whipping cream
- 1 tsp Oregano
Instructions
- Heat a large skillet over medium-high heat and add avocado oil.
- Place the chicken in the skillet and season it with all the spices.
- Cook the chicken, stirring occasionally, until it’s fully cooked.
- Use a meat thermometer to check the internal temperature; the chicken is done when it reaches 165°F.
- Lower the heat to medium and pour in the heavy whipping cream.
- Cook the cream for a few minutes until it starts to bubble gently.
- Stir in the Parmesan cheese and remove the skillet from heat.
- Whisk the sauce until the cheese melts completely, forming a smooth mixture.
- Return the chicken to the skillet and mix until it’s fully coated in the sauce.
Notes
- Use freshly grated and pre heated Parmesan for a smoother, more flavorful sauce.
- Let the chicken rest for a minute after cooking to retain its juices.
| Nutrition | Value |
| Calories | 628g |
| Carbohydrates | 6g |
| Fat | 41g |
| Protein | 57g |
Tips That Will Ease Your Job!
- Get the Chicken Right: Sear the chicken in a hot pan until golden brown for maximum flavor. Avoid overcrowding the pan to ensure even cooking.
- Don’t Rush the Sauce: Cook the cream and cheese mixture over low to medium heat. High heat can cause the sauce to separate or become grainy.
- Use Fresh Parmesan: Pre-grated Parmesan often contains anti-caking agents that prevent smooth melting. Grate it fresh for a velvety sauce.
- Spiralize with Care: If using zucchini noodles, lightly salt and pat them dry before cooking to prevent watery Alfredo. Sauté them briefly to keep their texture intact.
- Balance the Seasoning: Alfredo sauce can lean salty due to the cheese, so taste as you go and adjust with fresh herbs, garlic, or pepper.
