Keto Chicken Alfredo – Creamy, Comforting, and Low-Carb

Creamy Alfredo sauce and juicy chicken feel like a hug in a bowl. If you’re keeping carbs low, you don’t have to miss out on that comfort. This Keto Chicken Alfredo keeps all the rich flavor you love, but skips the pasta and sugars that usually come with it.

It’s simple enough for a weeknight and special enough for guests. You’ll get satisfying protein, silky sauce, and a cozy dinner that tastes like a treat.

Keto Chicken Alfredo - Creamy, Comforting, and Low-Carb

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• For the chicken:
• 1.5 pounds boneless, skinless chicken breasts (or thighs), cut into thin cutlets or bite-size pieces
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika (optional, for color)
• 2 tablespoons olive oil or avocado oil
• 1 tablespoon butter
• For the Alfredo sauce:
• 3 tablespoons butter
• 3 cloves garlic, minced
• 1 1/4 cups heavy cream
• 3/4 cup freshly grated Parmesan cheese (plus more for serving)
• 1 ounce cream cheese (about 2 tablespoons), softened (optional, for extra body)
• 1/4 teaspoon nutmeg (optional, traditional but subtle)
• Salt and pepper to taste
• For serving:
• 4 cups zucchini noodles, spaghetti squash strands, or shirataki noodles
• Fresh parsley, chopped
• Lemon wedge (optional, to brighten)

Method

 

1. Prep your low-carb “pasta.” If using zucchini noodles, lightly salt and let them rest in a colander for 10 minutes to draw out moisture. Pat dry. For spaghetti squash, roast or microwave until tender and scrape into strands. If using shirataki, rinse thoroughly and dry-sauté for 2–3 minutes to remove excess moisture.
2. Season the chicken. Pat the chicken dry. Sprinkle with salt, pepper, garlic powder, and paprika. Toss to coat evenly.
3. Sear the chicken. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken in a single layer and cook until golden and cooked through, about 3–4 minutes per side for cutlets or 5–6 minutes total for bite-size pieces. Work in batches if needed. Transfer to a plate and tent loosely with foil.
4. Sauté the garlic. Reduce heat to medium. In the same skillet, add 3 tablespoons butter. When melted and foamy, add minced garlic and cook 30–60 seconds until fragrant. Avoid browning the garlic.
5. Build the sauce. Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan and the cream cheese (if using). Whisk until smooth and slightly thickened, 3–5 minutes. If the sauce seems too thick, add a splash of cream or water.
6. Season the sauce. Add nutmeg if using, and taste for salt and pepper. Remember the Parmesan is salty, so season gradually.
7. Combine chicken and sauce. Return the cooked chicken and any juices to the skillet. Toss to coat and simmer on low for 2 minutes to warm through and meld flavors.
8. Warm the “pasta.” Add your zucchini noodles or other base to the skillet just before serving, or heat them separately in a dry pan for 1–2 minutes. You want them warm but not watery or mushy.
9. Finish and serve. Top with extra Parmesan and chopped parsley. A small squeeze of lemon can brighten the richness. Serve immediately.

What Makes This Recipe So Good

• Rich, velvety sauce: Real cream, butter, and Parmesan make a silky Alfredo without thickeners or flour.
• Low-carb and satisfying: Serve with zucchini noodles, spaghetti squash, or sautéed cabbage for a filling meal.
• Quick prep: From skillet to table in about 30 minutes.
• Customizable: Add mushrooms, spinach, or bacon for different flavors and textures.
• Reliable results: Simple techniques keep the chicken juicy and the sauce smooth.

Ingredients

• For the chicken:
  • 1.5 pounds boneless, skinless chicken breasts (or thighs), cut into thin cutlets or bite-size pieces
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika (optional, for color)
  • 2 tablespoons olive oil or avocado oil
  • 1 tablespoon butter
• For the Alfredo sauce:
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 1 1/4 cups heavy cream
  • 3/4 cup freshly grated Parmesan cheese (plus more for serving)
  • 1 ounce cream cheese (about 2 tablespoons), softened (optional, for extra body)
  • 1/4 teaspoon nutmeg (optional, traditional but subtle)
  • Salt and pepper to taste
• For serving:
  • 4 cups zucchini noodles, spaghetti squash strands, or shirataki noodles
  • Fresh parsley, chopped
  • Lemon wedge (optional, to brighten)

Step-by-Step Instructions

1. Prep your low-carb “pasta.” If using zucchini noodles, lightly salt and let them rest in a colander for 10 minutes to draw out moisture. Pat dry.
   

   For spaghetti squash, roast or microwave until tender and scrape into strands. If using shirataki, rinse thoroughly and dry-sauté for 2–3 minutes to remove excess moisture.

2. Season the chicken. Pat the chicken dry. Sprinkle with salt, pepper, garlic powder, and paprika.
   

   Toss to coat evenly.

3. Sear the chicken. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken in a single layer and cook until golden and cooked through, about 3–4 minutes per side for cutlets or 5–6 minutes total for bite-size pieces. Work in batches if needed.
   

   Transfer to a plate and tent loosely with foil.

4. Sauté the garlic. Reduce heat to medium. In the same skillet, add 3 tablespoons butter. When melted and foamy, add minced garlic and cook 30–60 seconds until fragrant.
   

   Avoid browning the garlic.

5. Build the sauce. Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan and the cream cheese (if using). Whisk until smooth and slightly thickened, 3–5 minutes.
   

   If the sauce seems too thick, add a splash of cream or water.

6. Season the sauce. Add nutmeg if using, and taste for salt and pepper. Remember the Parmesan is salty, so season gradually.
7. Combine chicken and sauce. Return the cooked chicken and any juices to the skillet. Toss to coat and simmer on low for 2 minutes to warm through and meld flavors.
8. Warm the “pasta.” Add your zucchini noodles or other base to the skillet just before serving, or heat them separately in a dry pan for 1–2 minutes.
   

   You want them warm but not watery or mushy.

9. Finish and serve. Top with extra Parmesan and chopped parsley. A small squeeze of lemon can brighten the richness. Serve immediately.

Keeping It Fresh

• Storage: Refrigerate leftovers in an airtight container for up to 3 days.
  

  Store the sauce and zucchini noodles separately to prevent sogginess.

• Reheating: Warm gently over low heat on the stove with a splash of cream or water, stirring until smooth. Avoid boiling, which can cause the sauce to split.
• Freezing: Cream sauces can separate when frozen. If you must freeze, freeze the chicken separately and make fresh sauce when ready to serve.

Benefits of This Recipe

• Keto-friendly: High in fat and protein with minimal carbs, especially when served with zucchini or spaghetti squash.
• Nutritious: Chicken provides lean protein, while Parmesan adds calcium and savory flavor without fillers.
• Comfort without compromise: You get the creamy comfort of classic Alfredo without pasta or flour-based thickeners.
• Weeknight-friendly: Straightforward steps and common ingredients make it easy to cook anytime.

Common Mistakes to Avoid

• Overcooking the chicken: Thin cutlets cook fast.
  

  Pull them as soon as they’re no longer pink to keep them tender.

• Boiling the cream: High heat can cause the sauce to break. Keep it to a gentle simmer and whisk.
• Using pre-shredded Parmesan: Anti-caking agents can make the sauce grainy. Freshly grated melts smoother.
• Watery zucchini noodles: Salt, drain, and pat dry.
  

  Quick sauté only; don’t steam them in the sauce.

• Underseasoning: Taste as you go. A pinch of salt and a crack of pepper at the end can make a big difference.

Variations You Can Try

• Chicken Alfredo with Spinach: Stir in 2 cups fresh spinach during the last minute until wilted.
• Mushroom Alfredo: Sauté 8 ounces sliced mushrooms after searing the chicken. Remove, make the sauce, then return mushrooms to the pan.
• Broccoli Alfredo: Steam small broccoli florets until crisp-tender, then toss into the sauce with the chicken.
• Bacon Alfredo: Cook 4–6 slices bacon until crisp.
  

  Crumble and sprinkle over the finished dish, or sauté garlic in bacon drippings for extra flavor.

• Cajun Alfredo: Season the chicken with 1–2 teaspoons Cajun seasoning and add a pinch of cayenne to the sauce for heat.
• Dairy tweak: For lighter richness, swap part of the heavy cream with half-and-half, then simmer a bit longer. Carbs stay low, but the sauce will be slightly thinner.

FAQ

Can I make this with rotisserie chicken?

Yes. Shred or cube about 3 cups of cooked rotisserie chicken and add it to the sauce in step 7.

Warm gently so it doesn’t dry out.

What can I use instead of zucchini noodles?

Spaghetti squash, hearts of palm noodles, shirataki noodles, or sautéed shredded cabbage all work well and keep carbs low.

How do I prevent the sauce from getting grainy?

Use freshly grated Parmesan, keep the heat medium-low, and add the cheese gradually while whisking. Avoid boiling once the cheese is in.

Is cream cheese necessary?

No. It adds body and helps stabilize the sauce, but you can skip it.

If you omit it, just simmer the cream a bit longer to thicken.

Can I use chicken thighs instead of breasts?

Absolutely. Thighs stay juicy and are great for this recipe. Cut into bite-size pieces and cook until no longer pink, about 6–8 minutes total.

How many carbs are in a serving?

Exact numbers vary by ingredients and serving size, but a typical portion with zucchini noodles lands around 6–8 net carbs.

Check your specific products to be sure.

Can I make this sauce ahead?

You can make it a few hours ahead and reheat gently with a splash of cream. For best texture, make the sauce fresh and just reheat the chicken.

Final Thoughts

Keto Chicken Alfredo is proof that comfort food can be simple, balanced, and low-carb without losing flavor. A few smart steps keep the chicken tender and the sauce silky every time. Pair it with your favorite low-carb base and you’ve got a reliable dinner that feels special with minimal effort. Keep this one in your weeknight rotation, and enjoy that creamy, cozy bowl—no pasta needed.