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Creamy Keto Chicken Alfredo dish served in a bowl with a garnish of parsley

Creamy Keto Chicken Alfredo

A rich and creamy low-carb pasta dish featuring tender chicken and a decadent Alfredo sauce, perfect for family dinners or gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: dinner, Main Course
Cuisine: American, Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Protein
  • 1 pound boneless, skinless chicken breasts Cut into bite-sized pieces for even cooking.
Liquids/Dairy
  • 1 cup heavy cream Ensure it’s at room temperature for even blending.
  • 2 tablespoons olive oil or avocado oil Used for cooking the chicken.
Aromatics & Vegetables
  • 3 cloves garlic Mince for maximum flavor.
Seasoning/Spice Blend
  • 1 teaspoon Italian seasoning Use dried herbs to complement the dish.
  • Salt, black pepper, and a pinch of nutmeg Adjust to taste for a harmonious flavor.
Optional Finishing Ingredients
  • 1 handful fresh parsley Chop and add right before serving.
  • 1 cup grated Parmesan cheese Add for richness in the sauce.

Method
 

Cooking the Chicken
  1. Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook for 5-7 minutes until golden brown and no longer pink.
Adding Garlic
  1. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Creating the Creamy Sauce
  1. Once the chicken is cooked, add the softened cream cheese to the skillet. Stir until creamy, then pour in the heavy cream and mix until smooth.
Incorporating the Cheese
  1. Sprinkle in the grated Parmesan cheese and Italian seasoning. Stir continuously for about 3-4 minutes until the sauce thickens slightly.
Seasoning to Taste
  1. Season with salt, black pepper, and a pinch of nutmeg. Taste and adjust the seasonings as needed.
Serving
  1. Remove the skillet from the heat and plate the creamy chicken Alfredo. Garnish with chopped parsley, if desired.

Notes

Customize with sautéed mushrooms or spinach for extra flavor. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for about 1 month.