Keto Chicken Alfredo (Low-Carb, Gluten-Free)

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"steaming plate of grilled chicken slices on zucchini noodles with alfredo sauce, garnished with parmesan, black pepper, and parsley, on a wooden table with extra cheese and garlic cloves on the side. "

A creamy, restaurant-quality dish that’s ready in under 40 minutes

KEY INFO

– Prep Time: 15 minutes
– Cook Time: 25 minutes
– Total Time: 40 minutes
– Servings: 4-6
– Difficulty: Moderate
– Diet: Keto, Low-Carb, Gluten-Free (Dairy-Free option available)

Raw chicken breasts being seasoned on a wooden board with salt and black pepper, with bowls of spices nearby

EQUIPMENT NEEDED

– Large skillet or frying pan
– Sharp knife and cutting board
– Meat thermometer
– Whisk
– Measuring cups and spoons
(Alternative: Any deep pan will work for the sauce)

INGREDIENTS

Searing chicken breasts in a stainless steel skillet with visible caramelization and steam, a meat thermometer at the side

For the Chicken:

– 2 lbs (900g) chicken breasts or thighs
– 1 tsp (5g) salt
– 1/2 tsp (2.5g) black pepper

Sliced grilled chicken breast with visible grill marks and steam rising on a wooden cutting board

For the Alfredo Sauce:

– 2 tbsp (30g) butter
– 4 cloves garlic, minced
– 1 1/2 cups (360ml) heavy cream
– 1 cup (100g) freshly grated Parmesan
– 1 egg yolk
– 1/4 tsp nutmeg (optional)

Close-up image of butter melting with minced garlic turning golden in a skillet

METHOD

1. Season chicken with salt and pepper

2. Heat skillet over medium-high heat. Cook chicken for 6-8 minutes per side until internal temperature reaches 165°F (74°C)

3. Remove chicken, let rest for 5 minutes, then slice

Whisking egg yolk and heavy cream into garlic-butter mixture to create a silky sauce

4. In the same pan, melt butter over medium heat

5. Add garlic, cook until fragrant (30 seconds)

6. Pour in heavy cream, whisk in egg yolk quickly

7. Simmer sauce for 5-7 minutes until it coats the back of a spoon

8. Add Parmesan gradually, stirring until melted

9. Add sliced chicken and noodles, toss until heated through

Wooden spoon lifting creamy alfredo sauce dripping back into the pan with fresh parmesan sprinkling in

CRUCIAL TIPS

– Never let the sauce boil – it will separate
– Room temperature cream prevents curdling
– Grate Parmesan fresh – pre-grated won’t melt properly
– Pat chicken dry before cooking for better browning

See also  Cucumber Avocado Rolls

Steamy dish of spiralized zucchini noodles in alfredo sauce with chicken slices, garnished with parsley and black pepper

Storage & Reheating

– Keeps in fridge for 3 days
– Reheat gently with splash of cream
– Don’t freeze (sauce will separate)

Common Mistakes

– Overcooking the chicken
– Using cold cream
– Letting sauce boil
– Using pre-grated cheese

Variations

– Dairy-Free: Replace cream with coconut cream and cashew paste
– Spicy: Add red pepper flakes
– Veggie-Loaded: Add mushrooms and spinach

Remember: The key to perfect keto Alfredo is patience with the sauce and quality ingredients. Don’t rush the process – your creamy, keto-friendly dinner will be worth the wait.

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