Keto Chicken Alfredo. So enjoy this beautifully roasted chicken breast doused in a creamy mushroom sauce. Keto Chicken Alfredo is the most comforting comfort food ever! There is nothing better than digging into a plate of steaming hot broccoli, juicy chicken, cheesy goodness and creamy sauce with the perfect amount of garlic.

Creamy Keto Chicken Alfredo with Broccoli Bake is the ultimate comfort food that is easy to make, low carb, and delicious. Keto Chicken Alfredo with Broccoli Recipe. Rich with cheese and cream, this makes a great weekday meal for all the family and is easy to prepare. You can have Keto Chicken Alfredo using 15 ingredients and 17 steps. Here is how you cook that.

Ingredients of Keto Chicken Alfredo

You need 3.5 lb of Boneless Skinless Chicken Thighs (trimmed).
Prepare 5 bags of Pasta Zero spaghetti (shirataki noodles).
Prepare 1 cup of Shredded Sharp Cheddar.
You need 8 oz of stick Unsalted Butter.
Prepare 8 oz of block Cream Cheese.
You need 1.5 cups of Heavy Whipping Cream.
It's 7 slices of Thick Cut Bacon.
It's 2 cups of Mayonnaise.
It's 1 cup of Shredded Parmesan cheese.
Prepare 1 cup of Grated Parmesan Cheese.
Prepare of Optional:.
It's of Garlic Powder.
Prepare of Onion Powder.
Prepare of Italian Seasoning.
Prepare of Black Pepper.

Perfect with a simple green salad, some steamed broccoli, or even on its own! Keto Chicken Alfredo Casserole - This low carb chicken alfredo casserole bake is full of flavors that is rich, cheesy and creamy consists of tender chicken, mushrooms and a delicious alfredo sauce baked until bubbly and served over low carb veggies. Keto Creamy Chicken Fettuccini Alfredo Recipe. When you think of pasta or Fettuccini Alfredo on the Keto diet, you are probably thinking of those spiral-cut zucchini noodles, which are good from time to time.

Keto Chicken Alfredo instructions

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 bacon in saute pan. Reserve bacon fats for later use. After bacon 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 bacon 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 begin to 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 bacon 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!.

But you may be craving that al dente bite of some nice noodles and those wet zucchini noodles just. Fry the bacon until crispy and cooked through. Drain, and set aside in a bowl or on a plate. Cut the chicken breasts into strips. Add butter in the same frying pan with the remaining bacon fat and sauté the chicken and garlic.