If you’re looking for a vice keto recipe that doesn’t skimp on flavor, this keto chicken alfredo is the perfect choice. It’s creamy, rich, and incredibly satisfying, making it an ideal comfort food for those following a low-carb lifestyle. Packed with savory ingredients, this dish is sure to become a staple in your weeknight dinner rotation.
This recipe proves that you can enjoy your favorite pasta dishes without the carbs. Imagine tender chicken breast smothered in a luscious, garlicky alfredo sauce, all served over a bed of zucchini noodles. It’s a guilt-free indulgence that will leave your taste buds dancing.
Keto Chicken Alfredo Recipe
This keto chicken alfredo is a creamy, low-carb twist on the classic Italian dish. Featuring juicy chicken, rich cream, and parmesan cheese, it’s a filling meal that satisfies cravings without the carbs.
Ingredients
- 2 medium zucchini, spiralized
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Spiralize the Zucchini: Use a spiralizer to create zucchini noodles, and set them aside.
- Cook the Chicken: In a skillet, heat olive oil over medium heat. Season the chicken with salt and pepper, and cook for 6-7 minutes per side, or until cooked through. Remove from the skillet and slice.
- Make the Alfredo Sauce: In the same skillet, add minced garlic and sauté until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in parmesan cheese until melted and smooth. Season with salt and pepper.
- Combine and Serve: Add the zucchini noodles to the skillet and toss to coat in the sauce. Top with sliced chicken and garnish with chopped parsley. Serve immediately.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 2 plates
- Calories: 520kcal
- Fat: 36g
- Protein: 40g
- Carbohydrates: 8g
