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Keto Chicken Spinach 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
  

  • Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • Avocado or olive oil: 1 tablespoon for searing
  • Butter: 3 tablespoons, divided
  • Garlic: 3–4 cloves, minced
  • Heavy cream: 1.5 cups
  • Parmesan cheese: 1 cup, freshly grated (plus extra for serving)
  • Cream cheese (optional but helpful): 2 ounces, softened, for extra thickness
  • Baby spinach: 4 cups, loosely packed
  • Chicken broth: 1/4 cup (optional, to thin sauce if needed)
  • Seasonings: 1 teaspoon Italian seasoning, 1/2 teaspoon onion powder
  • Salt and pepper: to taste
  • Red pepper flakes: a pinch (optional, for heat)
  • Lemon zest or juice: 1/2 teaspoon zest or 1 teaspoon juice (optional, to brighten)
  • Fresh parsley: 2 tablespoons, chopped, for garnish
  • Low-carb base for serving: Zucchini noodles, spaghetti squash, or shirataki fettuccine

Method
 

  1. Prep the chicken. Pat the chicken dry and season with salt, pepper, and Italian seasoning. This helps it brown well and taste great.
  2. Sear the chicken. Heat oil and 1 tablespoon butter in a large skillet over medium-high. Add chicken in a single layer and cook 5–7 minutes, stirring once or twice, until browned and cooked through. Transfer to a plate and keep warm.
  3. Sauté the garlic. Reduce heat to medium. Add remaining 2 tablespoons butter. Stir in garlic and onion powder. Cook 30–60 seconds until fragrant. Don’t brown the garlic.
  4. Build the sauce. Pour in heavy cream. If using, whisk in cream cheese until smooth. Simmer gently 3–4 minutes, stirring often, until slightly thickened.
  5. Add Parmesan. Lower heat to medium-low. Stir in Parmesan a handful at a time until melted and creamy. If the sauce is too thick, add a splash of chicken broth. If it’s thin, let it simmer another minute.
  6. Season and brighten. Taste and add salt, pepper, and a pinch of red pepper flakes. Add a little lemon zest or juice if you like a brighter finish.
  7. Add spinach. Toss in the spinach and stir until just wilted, about 1–2 minutes. It will shrink quickly and turn vibrant green.
  8. Return chicken to the pan. Stir the chicken and any juices back into the sauce. Simmer 1 minute to warm through and let flavors meld.
  9. Serve. Spoon over warm zucchini noodles, roasted spaghetti squash, cauliflower rice, or enjoy as is. Top with extra Parmesan and parsley.