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Keto Chicken Alfredo - Creamy Comfort Without the Carbs

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts (or thighs), sliced into thin cutlets
  • 1 tablespoon olive oil
  • 1 tablespoon butter (for searing)
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder (for chicken)
  • 3 tablespoons butter (for sauce)
  • 3–4 cloves garlic, minced
  • 1 cup heavy whipping cream
  • 3/4 cup freshly grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon nutmeg (optional, classic Alfredo note)
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 2 tablespoons chopped fresh parsley or basil
  • 2 medium zucchini, spiralized into noodles (or 12 ounces shirataki fettuccine, or 4 cups steamed broccoli florets)
  • Lemon wedges, for serving (optional)

Method
 

  1. Prep your base: If using zucchini noodles, salt lightly and set in a colander for 10–15 minutes to release moisture. Pat dry. If using shirataki noodles, rinse well and dry in a hot skillet for 2–3 minutes to remove excess water. If using broccoli, steam until just tender.
  2. Season the chicken: Pat dry. Sprinkle with 1/2 teaspoon salt, black pepper, and garlic powder. Thin cutlets cook faster and stay juicy.
  3. Sear the chicken: Heat a large skillet over medium-high. Add olive oil and 1 tablespoon butter. Cook chicken 3–4 minutes per side until browned and cooked through. Transfer to a plate and tent with foil.
  4. Make the sauce base: Lower heat to medium. Add 3 tablespoons butter to the same skillet. Stir in the minced garlic and cook 30–60 seconds, just until fragrant. Don’t let it brown.
  5. Add cream and simmer: Pour in the heavy cream. Scrape up any browned bits from the pan. Bring to a gentle simmer (not a rolling boil) and cook 3–5 minutes, stirring, until slightly thickened.
  6. Finish with Parmesan: Reduce heat to low. Whisk in the Parmesan a handful at a time until smooth. Add remaining 1/2 teaspoon salt (to taste), nutmeg, and red pepper flakes if using. The sauce should coat the back of a spoon.
  7. Combine: Slice the cooked chicken into strips. Return it (and any juices) to the skillet. Toss to coat in the sauce. Simmer 1 minute to warm through.
  8. Add your “noodles” or veg: Gently fold in zucchini noodles for 1–2 minutes just to heat through, or serve the chicken and sauce over prepped shirataki or broccoli. Avoid overcooking zucchini or it will get watery.
  9. Finish and serve: Sprinkle with chopped parsley or basil. Add extra Parmesan and a squeeze of lemon if you like. Serve hot.