Skillet filled with creamy keto chicken alfredo with broccoli and zucchini noodles

Keto Chicken Alfredo (Creamy & Low Carb)

ByWorld Recipe Club

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If you miss classic pasta nights on keto, this creamy keto chicken alfredo is about to be your new weeknight favorite. Tender seared chicken, silky parmesan cream sauce, and low carb “noodles” all come together in one pan for a cozy, restaurant-style dinner without the carb crash.

Why You’ll Love This Recipe

  • Truly low carb: Classic alfredo flavors with keto-friendly veggie noodles instead of pasta.
  • 30-minute skillet meal: Perfect for busy weeknights with minimal cleanup.
  • Rich, creamy, and satisfying: High in protein and healthy fats to keep you full.
  • Family-friendly: Serve with regular pasta on the side for non-keto eaters.

Ingredients

  • 1.5 lb (680g) boneless skinless chicken breasts (sliced into thin cutlets or strips)
  • 1 tsp fine sea salt (divided, to taste)
  • 1/2 tsp black pepper (freshly ground)
  • 1/2 tsp garlic powder (for seasoning chicken)
  • 1 tbsp (15ml) olive oil (or avocado oil)
  • 2 tbsp (28g) unsalted butter (divided)
  • 3 cloves garlic (minced)
  • 1/2 cup (120ml) chicken broth (low sodium)
  • 1 cup (240ml) heavy cream (room temperature for best texture)
  • 2 oz (60g) cream cheese (full-fat, softened and cubed)
  • 1 cup (90g) parmesan cheese (freshly grated, plus extra for serving)
  • 1 tsp Italian seasoning (or dried oregano and basil mix)
  • 1/8 tsp ground nutmeg (optional, classic alfredo flavor)
  • 2 cups (180g) fresh broccoli florets (small bite-size pieces)
  • 3 medium (about 1.5 lb / 680g) zucchini (spiralized into zoodles, or use 400g low carb pasta alternative)
  • 2 tbsp (8g) fresh parsley (chopped, for garnish)
  • 1 tsp (5ml) lemon juice (optional, to brighten the sauce)

Instructions

  1. Prep the chicken: Pat the chicken breasts dry with paper towels, then slice them into thin cutlets or bite-size strips for faster, even cooking. Season all over with 1/2 teaspoon salt, black pepper, and garlic powder.
  2. Spiralize the zucchini into noodles if not using pre-spiralized zoodles. Place the zoodles on a clean kitchen towel, lightly salt them, and let rest while you cook the chicken. This helps draw out excess moisture so the sauce stays thick and creamy.
  3. Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of the butter. When hot and shimmering, add the seasoned chicken in a single layer (cook in batches if needed). Sear for 4–5 minutes per side, or until golden brown and cooked through to 165°F (74°C). Transfer the cooked chicken to a plate and tent loosely with foil.
  4. Reduce the heat to medium. In the same skillet, add the remaining 1 tablespoon butter and the minced garlic. Sauté for 30–60 seconds until fragrant, stirring constantly and scraping up any browned bits from the bottom of the pan.
  5. Pour in the chicken broth and bring to a gentle simmer, scraping the pan to deglaze and capture all the flavor. Let it reduce slightly for 2–3 minutes to concentrate the taste.
  6. Lower the heat to medium-low. Whisk in the heavy cream and cream cheese cubes until the cream cheese is melted and the sauce looks smooth and slightly thickened, about 3–4 minutes, stirring frequently to prevent scorching.
  7. Stir in the grated parmesan cheese, Italian seasoning, nutmeg (if using), and remaining 1/2 teaspoon salt. Continue cooking on low heat, stirring, until the cheese has fully melted and the alfredo sauce is rich and creamy. If the sauce seems too thick, add a splash of extra broth or cream; if too thin, let it simmer a few more minutes.
  8. Add the broccoli florets to the skillet. Stir to coat in the sauce, then cover and simmer on low heat for 3–4 minutes, or until the broccoli is crisp-tender. If you prefer softer broccoli, cook for an additional 2 minutes.
  9. Gently squeeze the zoodles in the towel to remove excess moisture. Add the zoodles to the skillet, tossing them in the hot alfredo sauce for 2–3 minutes just until they are slightly softened but still have a bit of bite. Avoid overcooking or they will release too much water.
  10. Return the cooked chicken and any accumulated juices to the pan, nestling the pieces into the sauce and veggies. Simmer on low for 2–3 minutes to warm through and allow the flavors to meld. Adjust seasoning with extra salt, pepper, or a splash of lemon juice to brighten, if desired.
  11. Remove from heat. Garnish with chopped fresh parsley and extra grated parmesan. Serve hot straight from the skillet, spooning plenty of sauce over each portion.

Pro Tips & Variations

  • Don’t overcook zoodles: Add zucchini noodles at the very end and warm just until al dente to prevent a watery sauce.
  • Swap the veggies: Use sautéed spinach, asparagus, or cauliflower florets instead of broccoli for seasonal twists.
  • Choose your protein: Try sliced chicken thighs, shrimp, or grilled salmon for different takes on keto alfredo.
  • Make it extra rich: Stir in 2–3 tablespoons (30–45ml) of mascarpone or extra cream cheese if you like an ultra-thick, indulgent sauce.

Storage & Serving

Cool leftover keto chicken alfredo completely, then transfer to an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet over low heat with a splash of cream or broth, stirring until the sauce loosens and turns silky again. Avoid high heat, which can cause the sauce to split. This dish is best enjoyed fresh because zucchini noodles soften over time, but the flavor remains delicious. For meal prep, store the cooked chicken and alfredo sauce separately from the zoodles and combine just before reheating for the best texture.

Nutrition (per serving)

Calories: 540 | Protein: 45g | Carbs: 7g | Fat: 37g | Fiber: 2g

Frequently Asked Questions

Is chicken alfredo keto friendly?

Traditional chicken alfredo made with wheat pasta is not keto friendly because of the high carb content. This version uses zucchini noodles and a cream, butter, and parmesan-based sauce, so it is low in carbs and fits well into a keto lifestyle when enjoyed in appropriate portions.

Can I use store-bought alfredo sauce for this recipe?

You can use store-bought alfredo sauce in a pinch, but many brands contain starches or added sugars. For a strict keto diet, check the label carefully or make the simple homemade alfredo sauce in this recipe so you can control the ingredients and carbs.

What can I use instead of zucchini noodles?

If you don’t enjoy zoodles, you can use other low carb options like steamed cauliflower florets, shirataki noodles, spaghetti squash strands, or your favorite high-fiber keto pasta alternative. Cooking times may vary depending on the swap.

How can I make this dairy-free and keto?

For a dairy-free keto chicken alfredo, use ghee or olive oil instead of butter, full-fat coconut cream instead of heavy cream, and a dairy-free parmesan-style cheese. The flavor will be slightly different but still rich and satisfying.

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