Teresa's Recipes
Keto Chicken Alfredo
Indulge in the rich, creamy goodness of this Keto Chicken Alfredo, a delightful low-carb twist on the classic Italian favorite. Perfectly cooked chicken breasts are enveloped in a luscious Alfredo sauce made from heavy cream and Parmesan cheese, served on a bed of tender zucchini noodles. This dish not only satisfies your cravings but also aligns with your ketogenic lifestyle, offering a guilt-free indulgence that's as nourishing as it is delicious. A sprinkle of fresh parsley adds a pop of color and freshness, making this dish a feast for the eyes as well as the palate.
Ingredients
- 4 cups Zucchini noodles
- 2 tablespoons, chopped Fresh parsley
- to taste Salt
- to taste Black pepper
- 1 cup, grated Parmesan cheese
- 1 cup Heavy cream
- 3 cloves, minced Garlic
- 2 tablespoons Butter
- 2, boneless and skinless Chicken breasts
Dietary Notes
- Servings: 2
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Calories: 550
- Fat: 40g
- Carbs: 8g
- Protein: 45g
- Sodium: 700mg
- Sugar: 2g
Instructions
- Season the chicken breasts generously with salt and pepper on both sides.
- In a large skillet, melt the butter over medium heat. Allow it to bubble slightly but not brown.
- Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, ensuring it doesn't burn.
- Carefully place the seasoned chicken breasts in the skillet. Cook for about 6-8 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F/75°C).
- Once cooked, remove the chicken from the skillet and set aside on a plate to rest. Slice the chicken into thin strips once slightly cooled.
- In the same skillet, pour in the heavy cream. Bring to a gentle simmer, stirring occasionally.
- Gradually whisk in the grated Parmesan cheese, continuing to stir until the sauce thickens and is smooth, about 2-3 minutes. Season with additional salt and pepper to taste.
- Add the zucchini noodles to the skillet and toss to coat them thoroughly in the creamy Alfredo sauce. Cook for an additional 2-3 minutes, until the zucchini noodles are just tender but still have a slight crunch.
- To serve, plate the zucchini noodles and top with the sliced chicken. Garnish with freshly chopped parsley for an aromatic finish.
Tips
- For added flavor, consider marinating the chicken in olive oil, lemon juice, and Italian herbs for 30 minutes before cooking.
- Feel free to add sautéed mushrooms or spinach to the Alfredo sauce for extra nutrients and flavor.
- If you prefer a thicker sauce, reduce the cream slightly longer on the heat to achieve your desired consistency.