Keto Chicken Alfredo (Quick & One-Pan)

A creamy, low-carb twist on the Italian classic

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

EQUIPMENT NEEDED

– Large skillet or sauté pan
– Cutting board and sharp knife
– Measuring cups and spoons
– Meat thermometer
– Whisk
(Alternative: Use Instant Pot with sauté function)

INGREDIENTS

For the Chicken:

– 2 pounds (900g) boneless, skinless chicken breasts
– 2 tablespoons (30ml) olive oil
– 1 teaspoon (5g) salt
– 1/2 teaspoon (2.5g) black pepper

For the Sauce:

– 2 cups (480ml) heavy cream
– 4 tablespoons (56g) butter
– 4 cloves garlic, minced
– 1.5 cups (150g) freshly grated Parmesan cheese
– 2 large egg yolks
– 1/4 teaspoon nutmeg (optional)

For Serving:

– 2 packages (16oz/450g) zucchini noodles
(Or shirataki/palmini noodles)
– Fresh parsley, chopped
– Extra Parmesan for garnish

METHOD

1. Cut chicken into 1-inch pieces. Season with salt and pepper.

2. Heat olive oil in skillet over medium-high heat.

3. Cook chicken until internal temperature reaches 165°F (74°C) (about 8-10 minutes). Remove and set aside.

4. In same pan, melt butter over medium heat. Add minced garlic and sauté for 1 minute.

5. Whisk egg yolks into heavy cream in a separate bowl.

6. Pour cream mixture into pan slowly, whisking constantly.

7. Simmer sauce until it coats back of spoon (5-7 minutes). Do not boil.

8. Stir in Parmesan until melted and smooth.

9. Add chicken back to pan and fold in prepared keto noodles.

10. Heat through for 2-3 minutes and serve immediately.

CRUCIAL TIPS

– Never let sauce boil – it will separate
– Always use freshly grated Parmesan (pre-grated won’t melt properly)
– Pat chicken dry before cooking for better browning
– Have all ingredients ready before starting sauce

STORAGE & VARIATIONS

Storage:

– Refrigerate up to 3 days
– Reheat gently on stovetop with splash of cream

Common Mistakes:

– Using cold ingredients (brings sauce temperature down)
– Boiling the sauce
– Using pre-grated cheese

Variations:

– Dairy-Free: Use cashew cream sauce
– Spicy: Add red pepper flakes
– Veggie-Loaded: Add mushrooms and spinach

Per Serving: 650 calories, 52g fat, 45g protein, 5g net carbs