Keto Chicken Alfredo Recipe

Learn how to make the best homemade keto chicken Alfredo with this easy low-carb recipe. Tender chicken breast and zucchini noodles smothered in a rich, creamy cheese sauce makes for the ultimate comfort food without the carbs. Perfect for quick weeknight dinners that the whole family will love!

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

20 mins

Serves:

4 servings

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">600g chicken breast, sliced into strips</li><li class="ingredients-single-item">4 medium zucchini (about 800g)</li><li class="ingredients-single-item">3 tablespoons olive oil, divided</li><li class="ingredients-single-item">3 cloves garlic, minced</li><li class="ingredients-single-item">240ml double cream</li><li class="ingredients-single-item">100g cream cheese</li><li class="ingredients-single-item">80g grated Parmesan cheese, plus extra for serving</li><li class="ingredients-single-item">30g unsalted butter</li><li class="ingredients-single-item">1/2 teaspoon xanthan gum (optional, for thickening)</li><li class="ingredients-single-item">1/2 teaspoon dried Italian herbs</li><li class="ingredients-single-item">Salt and freshly ground black pepper to taste</li><li class="ingredients-single-item">Fresh parsley, chopped, for garnish</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size:

🔥 Calories:

🥑 Fat:

🧈 Saturated Fat:

🍞 Carbohydrates:

🍭 Sugar:

🍗 Protein:

🫀 Cholesterol:

🧂 Sodium:

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Spiralizer (or julienne peeler)</li><li class="equipment-single-item">Large non-stick frying pan</li><li class="equipment-single-item">Kitchen tongs</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>First, prepare your zucchini noodles. Wash the zucchini thoroughly and trim the ends. Using a spiralizer or julienne peeler, transform them into noodles. Place the zucchini noodles in a colander and sprinkle with a pinch of salt. Let them sit for 10-15 minutes – this draws out excess moisture, preventing a watery final dish. After they've rested, gently press with paper towels to remove additional moisture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Season the chicken strips generously with salt and freshly ground black pepper on both sides. Heat 2 tablespoons of olive oil in a large non-stick frying pan over medium-high heat. When the oil is shimmering hot, add the chicken in a single layer (work in batches if needed to avoid overcrowding). Cook for 3-4 minutes per side until golden brown and the internal temperature reaches 75°C. The caramelization creates wonderful flavor compounds that will enhance your final dish. Remove the chicken to a plate and tent with foil to keep warm.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the same pan, reduce the heat to medium and add the remaining tablespoon of olive oil. Add the minced garlic and sauté for 30 seconds until fragrant but not browned – garlic can quickly become bitter when overcooked. Add the butter and allow it to melt completely, swirling to combine with the garlic-infused oil.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour in the double cream and bring to a gentle simmer. Add the cream cheese in small chunks, whisking constantly until completely incorporated and smooth. This gradual addition prevents lumps from forming in your sauce. Let the sauce simmer gently for 2-3 minutes until it begins to thicken slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Sprinkle in the grated Parmesan cheese a little at a time, whisking continuously until melted and the sauce is smooth. If you add all the cheese at once, it might clump together. Add the dried Italian herbs and season with salt and pepper to taste. If you desire a thicker sauce, sprinkle in the xanthan gum while whisking vigorously – this natural thickener works without adding carbs.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Now, add the zucchini noodles to the sauce. Toss gently with tongs for 2-3 minutes until they're just tender but still have a slight bite – this is critical as overcooked zucchini noodles become mushy and release too much water. The residual heat from the sauce will continue cooking them, so it's better to undercook slightly at this stage.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Return the cooked chicken strips to the pan, nestling them into the sauce and noodles. Allow everything to heat through for about 1 minute. The sauce should beautifully coat both the chicken and the zucchini noodles. If the sauce thickens too much, add a splash of chicken broth or water to reach your desired consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Serve immediately in warmed bowls, garnished with additional freshly grated Parmesan cheese, a sprinkle of chopped fresh parsley, and a generous twist of black pepper. The contrast between the creamy sauce, tender chicken, and al dente zucchini noodles creates a satisfying keto meal that doesn't feel like you're missing out on carbs at all. Enjoy while hot!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Keto Chicken Alfredo Recipe?

This recipe uses chicken breast, zucchini (for noodles), olive oil, garlic, double cream, cream cheese, Parmesan cheese, butter, xanthan gum (optional), dried Italian herbs, salt, pepper, and fresh parsley for garnish - all low-carb ingredients perfect for keto dieters.

How to cook Keto Chicken Alfredo Recipe at home?

Learn how to cook Keto Chicken Alfredo Recipe by first spiralizing zucchini and salting it to remove moisture, then searing seasoned chicken strips until golden. Next, create a rich sauce by sautéing garlic in butter and olive oil, adding cream, cream cheese and Parmesan. Finally, toss in the zucchini noodles just until tender, add the chicken back and serve immediately.

Can I prepare zucchini noodles ahead of time for low-carb pasta dishes?

Yes, you can prepare zucchini noodles up to 2 days in advance. After spiralizing, store them in the refrigerator between paper towels to absorb moisture. For best results, don't salt them until just before cooking to prevent them becoming too soft or watery in storage.

What's the secret to a creamy keto-friendly Alfredo sauce that doesn't separate?

The secret lies in gradual temperature increases and proper ingredient integration. Add cream cheese in small chunks to warm (not hot) cream, whisk continuously, then gradually incorporate Parmesan. Maintain a gentle simmer rather than boiling, and consider xanthan gum as a stabilizer.

How do you prevent watery zucchini noodles in creamy pasta dishes?

Salt your spiralized zucchini and let it sit for 15 minutes to draw out moisture, then pat dry with paper towels. Cook the noodles very briefly (2-3 minutes maximum) and serve immediately. Overcooked zucchini releases more water, so maintaining some firmness is crucial for non-watery results.

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