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Keto Chicken Mushroom Alfredo - Creamy, Comforting, Low-Carb Dinner

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts (or thighs), cut into bite-size strips
  • 10 ounces cremini or button mushrooms, sliced
  • 2 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth (low-sodium)
  • 3/4 cup freshly grated Parmesan cheese (plus extra for serving)
  • 1/4 teaspoon ground nutmeg (optional but recommended)
  • 1 teaspoon Italian seasoning or dried thyme
  • Salt and black pepper, to taste
  • 1/4 cup chopped fresh parsley (optional, for garnish)
  • Pinch of red pepper flakes (optional, for heat)
  • Low-carb base for serving: zucchini noodles, steamed broccoli, spaghetti squash, or shirataki noodles

Method
 

  1. Season the chicken: Pat chicken dry. Season all over with salt, pepper, and half the Italian seasoning. Dry chicken browns better and keeps juices in.
  2. Sear the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken in a single layer. Cook 4–6 minutes, stirring once or twice, until golden and cooked through. Transfer to a plate and tent with foil.
  3. Sauté the mushrooms: Add remaining 1 tablespoon olive oil and the butter to the skillet. Stir in mushrooms with a pinch of salt. Cook 5–7 minutes until browned and most liquid evaporates. Browning builds flavor.
  4. Add garlic: Reduce heat to medium. Add minced garlic and cook 30–60 seconds until fragrant. Don’t let it burn.
  5. Build the sauce: Pour in chicken broth and scrape up browned bits. Let it simmer 2 minutes to reduce slightly.
  6. Make it creamy: Stir in heavy cream, remaining Italian seasoning, nutmeg, and a small pinch of red pepper flakes if using. Simmer gently 3–4 minutes, stirring, until slightly thickened.
  7. Add Parmesan: Lower heat to medium-low. Gradually whisk in Parmesan until smooth and melted. The sauce should coat a spoon. If it’s too thick, add a splash of broth or cream. If too thin, simmer another minute.
  8. Return chicken to pan: Add cooked chicken and any juices back into the sauce. Toss to coat and warm through for 1–2 minutes. Taste and adjust salt and pepper.
  9. Serve: Spoon over zucchini noodles, spaghetti squash, or steamed broccoli. Garnish with parsley and extra Parmesan. Serve hot.