Hi, I’m Clara. Today, we’re going to make keto chicken alfredo recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Keto Chicken Alfredo Recipe
Keto Chicken Alfredo is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They are nice and they look fantastic. Keto Chicken Alfredo is something which I’ve loved my whole life.
To bewith this recipe, we have to prepare a few ingredients. You can have keto chicken alfredo using 15 ingredients and 17 steps. Here is how you can achieve it.
The ingredients needed to make Keto Chicken Alfredo:
- Prepare 3.5 lb Boneless Skinless Chicken Thighs (trimmed)
- Get 5 bags Pasta Zero spaghetti (shirataki noodles)
- Get 1 cup Shredded Sharp Cheddar
- Prepare 8 oz stick Unsalted Butter
- Make ready 8 oz block Cream Cheese
- Get 1.5 cups Heavy Whipping Cream
- Prepare 7 slices Thick Cut
- Take 2 cups Mayonnaise
- Make ready 1 cup Shredded Parmesan cheese
- Make ready 1 cup Grated Parmesan Cheese
- Prepare Optional:
- Take Garlic Powder
- Get Onion Powder
- Prepare Italian Seasoning
- Take Black Pepper
Instructions to make Keto Chicken Alfredo:
- Preheat oven to 375°
- Set cream cheese out to soften
- Trim chicken thighs and set aside
- In large mixing bowl add 2 cups of mayo, 1 cup Grated Parmesan and optional seasonings. Mix ingredients.
- Add chicken to bowl and evenly coat in mixture. Add chicken to lightly greased baking sheet and top with any remaining mayo mixture.
- Bake in oven for 45-60min or until internal temperature reached 165° then let cool.
- While chicken is cooking add large stock pot to oven and fill 2/3 up with water and start to boil (this is for the noodles)
- While chicken is cooking and and water is heating, fry in saute pan. Reserve fats for later use. After is done, set aside to cool
- Put medium sized sauce pot on stove, add stick of butter and melt over low heat. Once melted add heavy cream and and fats then slowly start warming up to low-medium heat
- Add noodles to strainer and rinse off then add to boiling water. Stirring occasionally
- Once cream sauce has warmed add softened cream cheese and beto melt. Stirring constantly
- When cream cheese is melted you can add optional seasonings and increase heat of sauce to medium. Stirring regularly.
- When sauce begins to bubble remove from heat and slowly stir in cheddar and shredded parmesan. Continue stirring until melted. Then add one cup of water to thin sauce, cumble and add to sauce, add to low heat and stir.
- Remove noodles from water and rinse in strainer then return to pot (not on burner) and pour half of sauce over it and stir. (These noodles technically don’t need to be cooked but I do because it seems to help their taste)
- You can either portion the pasta for meal prep or add to serving dish
- Chop chicken and scoop it onto pasta. Pour remaining sauce atop pasta.
- Enjoy!
So that’s going to wrap this up with this distinctive dish keto chicken alfredo recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
