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Creamy Keto Chicken Alfredo with Shirataki Noodles

creamy keto chicken alfredo - featured image
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A quick and easy low-carb keto recipe featuring tender chicken and shirataki noodles in a velvety garlic parmesan cream sauce. Perfect for a comforting weeknight dinner without the carbs.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 12 oz / 340g), sliced into strips or bite-sized pieces
  • 1 (7 oz / 200g) package shirataki noodles, rinsed and drained well
  • 1 cup (240 ml) heavy cream
  • 4 oz (115g) cream cheese, softened
  • 3/4 cup (75g) freshly grated parmesan cheese
  • 3 cloves garlic, minced
  • 2 tablespoons (28g) unsalted butter
  • 1 tablespoon (15 ml) olive oil
  • 1 teaspoon Italian seasoning (or mix of dried basil, oregano, and thyme)
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Rinse the shirataki noodles under cold water for 2-3 minutes in a colander. Boil them in a pot of water for 2 minutes to soften. Drain thoroughly and dry by patting with paper towels or letting them sit in a dry pan over low heat for 3-4 minutes.
  2. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Season the chicken pieces with salt, pepper, and Italian seasoning. Cook for about 6-7 minutes, turning occasionally, until golden and cooked through (internal temp 165°F/74°C). Remove chicken and set aside.
  3. In a medium saucepan over medium heat, melt the remaining butter. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned. Lower the heat and whisk in cream cheese until smooth. Gradually add heavy cream, stirring constantly to avoid lumps.
  4. Stir in the grated parmesan cheese a little at a time, whisking until melted and the sauce thickens (about 3-5 minutes). Season with salt and pepper to taste. If the sauce gets too thick, add a splash of cream or water to loosen it.
  5. Add the shirataki noodles and cooked chicken back into the skillet. Pour the Alfredo sauce over everything and gently toss to coat. Heat on low for 2-3 minutes until warmed through, being careful not to overcook.
  6. Sprinkle with chopped parsley for freshness and serve immediately.

Notes

Rinse and dry shirataki noodles thoroughly to remove odor and improve texture. Use room temperature cream cheese for a smooth sauce. Keep sauce on medium-low heat to prevent curdling. Season in layers for balanced flavor. Reheat leftovers gently with a splash of cream or water.

Nutrition

Keywords: keto, low-carb, chicken alfredo, shirataki noodles, creamy sauce, garlic parmesan, keto dinner, easy keto recipe

Find it online: https://coracooks.com/creamy-keto-chicken-alfredo-with-shirataki-noodles-easy-low-carb-recipe/