Keto chicken alfredo
Flavorful keto chicken alfredo, with a creamy alfredo sauce with parmesan cheese and garlic, is an easy gluten-free main dish that can be made in just 30 minutes.
Servings: 4 servings
- 1.5 lb. 700g skinless chicken breasts
- 3 tablespoon unsalted butter
- 3 clove garlic minced or pressed
- 2 tablespoon white wine
- ¼ cup 60g chicken stock or broth
- ¾ cup 180g heavy cream
- ½ cup 60g parmesan cheese grated (measured after grating)
- Salt to taste
- Black pepper to taste
- Olive oil for frying
- Fresh herbs like parsley or green onions for garnishing chopped
Season the chicken with salt and pepper to taste on both sides.
Heat some olive oil in a large non-stick skillet over a medium-high heat. When hot, add the chicken and cook for 3-4 minutes on each side until golden brown. When done, remove from the skillet onto a plate.
Add the butter to the same skillet. When completely melted, add the garlic and cook until golden. Next, add the wine and cook for a minute. Then add the chicken stock and simmer for a couple of minutes or until liquids are reduced by a third.
Add the heavy cream and bring to a simmer. Then, reduce the heat to low and add the parmesan cheese. Stir until the cheese has melted. Add extra salt and black pepper if needed.
When the cheese has melted, add the chicken back. Cook on low for 5 minutes or until the chicken is cooked through.
Remove chicken onto serving plates. Whisk the sauce with a whisk or a spatula and pour on top of the chicken.
NET CARB: 4g
Reheat the leftover sauce over a double boiler, stirring continuously until warm and creamy. Alternatively, reheat in the microwave in 10 seconds increments, stirring in between, until warm and creamy. Don’t overheat!
Serving: 1serving | Calories: 603kcal | Carbohydrates: 4g | Protein: 60g | Fat: 36g | Potassium: 434mg | Sugar: 1g | Vitamin A: 921IU | Vitamin C: 1mg | Calcium: 188mg | Iron: 2mg