Keto Chicken Alfredo Recipe

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large head of cauliflower, cut into florets
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp butter
• 4 medium zucchinis, spiralized into noodles
• Fresh parsley, chopped, for garnish

Instructions

1. 1.

   Season chicken with garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Set aside.

2. 2.

   Steam or boil cauliflower florets until tender, about 10-15 minutes. Drain well.

3. 3.

   In a blender, combine cooked cauliflower, chicken broth, heavy cream, Parmesan cheese, garlic, and butter. Blend until smooth and creamy.

4. 4.

   In the same skillet, add the cauliflower Alfredo sauce and bring to a simmer. Cook for 5 minutes, stirring occasionally, until slightly thickened.

5. 5.

   Add the cooked chicken to the sauce and stir to coat.

6. 6.

   Sauté zucchini noodles in a separate pan with a little olive oil or butter for 2-3 minutes, until slightly softened but still crisp.

7. 7.

   Serve the Chicken Alfredo over the zucchini noodles. Garnish with fresh parsley.

Nutritional Information

Equipment

• Large skillet
• Blender
• Steamer or pot for boiling
• Spiralizer

Tips

• For a richer flavor, use freshly grated Parmesan cheese.
• Adjust the amount of chicken broth to achieve your desired sauce consistency.
• Don't overcook the zucchini noodles, as they can become watery.
• Add a pinch of nutmeg to the Alfredo sauce for extra flavor.
• You can substitute chicken thighs for chicken breasts, if preferred.