Keto Chicken Alfredo Recipe
Indulge in this creamy and flavorful Keto Chicken Alfredo, featuring tender, seasoned chicken smothered in a rich Parmesan cream sauce. This low-carb recipe is quick to make and perfect for weeknight dinners, offering a satisfying meal that’s both wholesome and delicious.
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.