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

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

Ingredients
  

  • For the chicken:
  • 1.5 pounds boneless, skinless chicken breasts, thinly sliced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil or avocado oil
  • 1 tablespoon butter
  • For the Alfredo sauce:
  • 1 tablespoon butter
  • 3 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 3/4 cup freshly grated Parmesan cheese (more to taste)
  • 1/4 teaspoon nutmeg (optional)
  • Salt and pepper to taste
  • For the pesto:
  • 1 packed cup fresh basil leaves
  • 2 tablespoons pine nuts (or walnuts/almonds)
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup grated Parmesan cheese
  • 1 clove garlic
  • Pinch of salt and lemon juice to taste
  • For serving (choose one or mix):
  • Zucchini noodles (zoodles), lightly sautéed
  • Steamed or roasted broccoli florets
  • Shirataki noodles, rinsed and warmed
  • Spaghetti squash strands
  • Garnish: Extra basil, fresh cracked pepper, shaved Parmesan

Method
 

  1. Prep the pesto: In a food processor, pulse basil, nuts, Parmesan, and garlic until finely chopped. Stream in olive oil while pulsing until smooth. Season with salt and a squeeze of lemon. Set aside. (Store-bought pesto works too; aim for one with clean oils.)
  2. Season the chicken: Pat chicken dry. Toss with salt, pepper, and garlic powder. This helps it brown quickly without steaming.
  3. Sear the chicken: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high. Add chicken in a single layer. Cook 3–4 minutes per side until golden and cooked through. Transfer to a plate; tent with foil.
  4. Build the Alfredo base: In the same skillet, reduce heat to medium. Add 1 tablespoon butter and minced garlic. Sauté 30 seconds until fragrant.
  5. Make it creamy: Pour in heavy cream. Stir, scraping up browned bits. Simmer gently 3–4 minutes to thicken slightly.
  6. Melt the cheese: Whisk in Parmesan a handful at a time until smooth. Add nutmeg if using. Taste and adjust with salt and pepper. The sauce should coat a spoon.
  7. Stir in pesto: Add 2–3 tablespoons pesto to start, then taste. For a bolder basil flavor, add up to 1/4 cup. The color should turn a soft green.
  8. Combine: Return chicken and any juices to the pan. Toss to coat and warm through for 1–2 minutes. If the sauce thickens too much, splash in a bit more cream or a tablespoon of chicken broth.
  9. Serve: Spoon over your chosen base (zoodles, broccoli, shirataki, or spaghetti squash). Finish with extra pesto swirls, cracked pepper, basil, and shaved Parmesan.