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The Ultimate Keto Chicken Alfredo

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A rich and creamy keto-friendly Chicken Alfredo made with zucchini or shirataki noodles, tender chicken, and a decadent, low-carb Alfredo sauce. Comfort food without the carbs!

  • Author: Emma
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2–3 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian-American

Ingredients

  • 2 cups cooked chicken breast or thighs, sliced
  • 3 cups zucchini noodles (zoodles) or shirataki noodles (or combo)
  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 2 oz cream cheese
  • 1/2 cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • 1/4 tsp nutmeg (optional)
  • 1 tbsp chopped fresh parsley (optional garnish)
  • Pinch of red pepper flakes or lemon zest (optional)

Instructions

  1. In a skillet over medium heat, heat 1 tbsp butter or oil, add chicken slices, and sauté until golden and warmed through. Remove and set aside.
  2. In the same pan, add remaining butter and sauté garlic for about 30 seconds until fragrant.
  3. Stir in heavy cream and cream cheese, whisking until smooth.
  4. Add grated Parmesan and whisk until the sauce thickens (2–3 minutes). Season with salt, pepper, and optional nutmeg.
  5. Add zucchini or shirataki noodles, tossing in the sauce until heated and coated (about 2 minutes). Add a splash of cream or water if needed.
  6. Return chicken to the pan, tossing gently to heat through and combine.
  7. Garnish with parsley, red pepper flakes, or lemon zest before serving.

Notes

  • Add sautéed mushrooms, spinach, or broccoli for extra veggies.
  • Stir in shredded mozzarella or provolone for more cheesy richness.
  • Use basil, thyme, or rosemary for different herb flavors.
  • Substitute half-and-half or coconut cream for a lighter or dairy-free sauce.
  • Reheat leftovers gently with a splash of cream or broth to restore sauce texture.

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