Keto Chicken and Asparagus Alfredo

Ingredients

• Chicken breasts (2 large, boneless and skinless)
• Asparagus (1 bunch, trimmed and cut into 2-inch pieces)
• Unsalted butter (3 tablespoons)
• Garlic (3 cloves, minced)
• Heavy cream (1 cup)
• Parmesan cheese (1 cup, grated)
• Fresh parsley (2 tablespoons, chopped (for garnish))
• Salt (to taste)
• Pepper (to taste)

Instructions

1. Season the chicken breasts generously with salt and pepper on both sides.
2. In a large skillet, melt the unsalted butter over medium heat until it begins to bubble.
3. Add the seasoned chicken breasts to the skillet and cook for 6-8 minutes per side, or until they are browned and fully cooked. Remove the chicken from the skillet and set aside on a plate.
4. In the same skillet, add the minced garlic and sauté for 1 minute, stirring frequently to avoid burning.
5. Add the asparagus to the skillet and cook for 3-4 minutes, or until tender-crisp, stirring occasionally.
6. Pour in the heavy cream and bring the mixture to a gentle simmer. Cook for 2-3 minutes, allowing it to thicken slightly.
7. Stir in the grated Parmesan cheese and mix until melted and smooth, creating a creamy sauce.
8. Slice the cooked chicken breasts into strips and return them to the skillet. Cook for an additional 2-3 minutes, until the chicken is heated through.
9. Taste and adjust seasoning with additional salt and pepper as needed.
10. Serve the chicken and asparagus alfredo in bowls or plates, garnished with freshly chopped parsley.