We may earn a commission for purchases made using our links. Please see our Disclaimer to learn more.

The ketogenic diet has revolutionized dinner options for those seeking low-carb, high-fat meals without sacrificing flavor or satisfaction. This Keto Chicken Alfredo recipe perfectly embodies the keto philosophy, offering a creamy, cheesy, and comforting alternative to traditional pasta dishes.

By swapping carb-heavy noodles for nutrient-rich zucchini noodles, this meal provides all the indulgence of classic Alfredo while keeping you firmly on track with your keto goals.

Keto Chicken Alfredo Recipe

Ingredients (Serves 4)

• 4 medium zucchini
• 2 large chicken breasts, boneless and skinless
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 4 oz cream cheese, softened
• 1/4 cup unsalted butter
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Equipment Needed

• Spiralizer or vegetable peeler
• Large skillet
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Cheese grater

Step-by-Step Instructions

1. Using a spiralizer or vegetable peeler, create zucchini noodles (zoodles) from the zucchini.
   Set aside.
2. Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
3. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
   Add the chicken pieces and cook for 6-8 minutes or until golden brown and cooked through.
   Remove from the skillet and set aside.
4. In the same skillet, add the remaining tablespoon of olive oil and minced garlic.
   Sauté for 30 seconds until fragrant.
5. Reduce heat to medium-low and add the heavy cream, cream cheese, and butter to the skillet.
   Stir until the cream cheese and butter are melted and the sauce is smooth.
6. Gradually add the grated Parmesan cheese, stirring constantly until fully incorporated and the sauce is creamy.
7. Add dried basil and oregano to the sauce, stirring to combine.
   Season with salt and pepper to taste.
8. Return the cooked chicken to the skillet and stir to coat with the Alfredo sauce.
9. Add the zucchini noodles to the skillet and gently toss with the chicken and sauce.
   Cook for 2-3 minutes until the zoodles are slightly tender but still have a bite.
10. Remove from heat and let the dish rest for 2-3 minutes to allow the sauce to thicken slightly.
11. Serve hot, garnished with chopped fresh parsley and additional grated Parmesan if desired.

Serving Suggestions

Pair with a side of keto-friendly garlic bread made from almond flour
Serve alongside a crisp green salad for added nutrients
Sprinkle with red pepper flakes for a spicy kick

Conclusion: Keto Chicken Alfredo Recipe

This Keto Chicken Alfredo is more than just a low-carb alternative; it’s a culinary triumph that proves the ketogenic diet can be both delicious and satisfying.

By ingeniously combining tender chicken with a rich, creamy sauce and nutrient-packed zucchini noodles, this recipe not only supports your weight loss goals but also provides a gourmet dining experience.

Whether you’re a committed keto follower or simply looking for a healthier dinner option, this Chicken Alfredo is sure to become a staple in your meal rotation, offering a perfect balance of indulgence and nutritional benefits that will keep you energized and on track with your dietary aspirations.

FAQs

Can I prepare the zucchini noodles in advance?

Yes, you can spiralize the zucchini up to 2 days ahead and store it in an airtight container in the refrigerator. Just be sure to pat them dry before cooking to remove excess moisture.

How can I make this Keto Chicken Alfredo Recipe even more keto-friendly?

You can increase the fat content by adding more heavy cream or using a higher fat content cheese like mascarpone in addition to the Parmesan.