Keto Chicken Alfredo
A creamy, cheesy Keto Chicken Alfredo that satisfies your cravings without the guilt of excessive carbs. Perfect for quick weeknight dinners or special occasions.
Ingredients
Main Ingredients
- 2 pounds skinless, boneless chicken thighs
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 pinch nutmeg
- 1 large egg yolk
- 1.5 cups heavy whipping cream
- 1 cup grated Parmesan cheese
- 16 oz keto noodles of choice Feel free to experiment with different types.
Instructions
Preparation
- Salt and pepper the chicken on both sides.
- Grill the chicken over medium-high heat for about 3-4 minutes on one side. Flip and grill until an internal temperature of 165°F is reached.
- Remove the chicken and slice it into strips.
Making the Sauce
- In a large skillet over medium-high heat, melt the butter.
- Stir in the minced garlic and nutmeg, cooking until fragrant (about 30 seconds).
- Whisk together the egg yolk and heavy whipping cream in a small bowl.
- Gradually pour the cream mixture into the garlic butter and reduce heat to medium-low. Stir continuously until the sauce thickens enough to coat the back of a spoon, about 5-10 minutes.
- Stir in the keto noodles and grated Parmesan cheese, mixing until the cheese is fully melted. Season with salt and pepper to taste, then add the grilled chicken.
Serving
- Serve hot in a large bowl, topped with freshly grated Parmesan and parsley. Pair with a light salad or steamed vegetables.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. To freeze, note that the sauce may separate upon thawing. Reheat gently over low heat to preserve creaminess.