Go Back

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

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 medium boneless, skinless chicken breasts (about 6–8 ounces each)
  • 1 tablespoon olive oil (plus more for the pan)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Italian seasoning (optional but nice)
  • 1 cup shredded mozzarella
  • 1/2 cup grated Parmesan (freshly grated if possible)
  • 4 ounces cream cheese (softened)
  • 1/2 cup heavy cream
  • 2 cloves garlic (minced)
  • 2 tablespoons butter
  • 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
  • Toothpicks or kitchen twine (to secure the chicken)
  • Optional add-ins: 1/2 cup chopped spinach, 1/2 cup sautéed mushrooms, a pinch of red pepper flakes

Method
 

  1. Preheat and prep: Heat your oven to 375°F (190°C). Lightly oil a baking dish or line with parchment for easy cleanup.
  2. Make the Alfredo filling: In a skillet over medium heat, melt the butter. Add the minced garlic and cook until fragrant, about 30 seconds. Stir in the cream, cream cheese, and half of the Parmesan. Whisk until smooth and slightly thick, 2–3 minutes. Remove from heat and fold in half the mozzarella and the parsley. Season with a pinch of salt and pepper.
  3. Season the chicken: Pat the chicken dry. Mix salt, pepper, garlic powder, onion powder, and Italian seasoning. Rub the spice mix and olive oil all over both sides.
  4. Cut pockets: Place each breast flat on a board. With a sharp knife, slice a pocket horizontally from the thick side, stopping about 1/2 inch from the other edge. Don’t cut all the way through.
  5. Stuff generously: Spoon the Alfredo filling into each pocket. If using spinach or mushrooms, tuck them in now. Don’t overfill to the point of bursting; leave a little room to close.
  6. Secure and top: Seal the opening with toothpicks or tie with kitchen twine. Sprinkle the remaining mozzarella and Parmesan over the top of each stuffed breast.
  7. Quick sear (optional but great): Heat a drizzle of oil in an oven-safe skillet over medium-high. Sear the chicken 1–2 minutes per side for color. This step adds flavor and helps lock in moisture.
  8. Bake: Transfer to the prepared baking dish or keep in the skillet. Bake 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part.
  9. Rest and serve: Let the chicken rest 5 minutes to keep juices in. Remove toothpicks or twine. Spoon any pan sauce over the top and garnish with extra parsley if you like.