This Keto Chicken Alfredo recipe is a delicious one skillet dinner the whole family will love! Tender chicken covered in a creamy, Low Carb Alfredo sauce. Bring this Italian favorite back to your keto table tonight!
This gluten free chicken alfredo Sauce is easy to make in only 1 skillet. Serve with zucchini noodles, zoodles, shiritaki noodles, broccoli or spaghetti squash.
My kids and husband consider this their favorite meal that I make. Anytime I ask what they want for dinner, it's Alfredo sauce!
I serve theirs with noodles because they are not keto, but I serve mine with steamed broccoli, zoodles (zucchini noodles), shiritake noodles, palmini noodles, or spaghetti squash.
I make this keto chicken Alfredo recipe in one skillet because I love making one skillet meals like my Crustless Pizza and Firecracker Shrimp. The trick is to cook the chicken in the skillet first, remove it from the pan, then make the sauce.
I seasoned the chicken generously so this keto chicken Alfredo would be extra flavorful.
Ingredients needed
This section explains how to choose the best ingredients for this keto chicken Alfredo recipe, what each one does in the recipe, and substitution options. For a printable recipe, see the recipe card below.
2 Tablespoons avocado oil
2 pounds Chicken breast, cut into 2 inch chunks - you could also use boneless skinless chicken thighs.
½ teaspoon Garlic
½ teaspoon Dried basil
1 teaspoon Kosher salt
1 teaspoon Pepper
1 teaspoon Oregano
1 cup Shredded parmesan
1 cup Heavy whipping cream
Fresh chopped parsley for garnish
How to make keto chicken Alfredo
This section explains how to make this keto chicken Alfredo recipe, step by step. For a full printable recipe, see the recipe card below.
Step 1 - Heat a large skillet over medium high heat. Add in the avocado oil followed by the chicken. Season the chicken with all of the seasonings. Continue to cook until the chicken is cooked through, stirring occasionally. Check the internal temperature with a meat thermometer. The chicken is ready when the temperature reaches 165F. Remove from the pan and set aside.
Step 2 - Reduce the heat to medium and add the heavy whipping cream. Let your heavy cream cook for a few minutes until it starts to bubble. Stir in your parmesan cheese.
Step 3 - Remove from the heat and whisk until the cheese is completely melted. Add your chicken back to your skillet. Stir chicken until is evenly coated with sauce. Garnish with fresh parsley if desired.
Is Alfredo sauce keto?
So in general, Alfredo sauce is pretty low in carbs. The jar sauce usually has around 3 net carbs per ¼ cup. They usually have thickeners such as cornstarch or flour. If you need gluten-free, it would probably be best to make your own.
If you are in a time pinch they are a good option, but I would much rather make my own keto Alfredo sauce recipe from scratch for the best taste.
This Keto chicken Alfredo sauce recipe is only 2 ingredients! Heavy cream and parmesan cheese is all you need.
The heavy cream and the parmesan thicken the sauce perfectly.
Can I use pre-shredded parmesan cheese?
This is the big debate (or so it seems) in keto cooking. I always use pre-shredded cheese in anything I make because I hate shredding cheese.
For this keto chicken Alfredo recipe, I use pre-shredded parmesan...not the powdered kind. That will not work. Pre-shredded parmesan will still result in a creamy sauce so don't worry with shredding your own!
Storage Instructions
I recommend storing this keto chicken Alfredo in an airtight container in the refrigerator for up to 4 days.
Pretty much any cream sauce you reheat in the microwave is going to break. That means the oil will separate from the cream and become an oily mess.
The best way to reheat a cream sauce like this keto chicken Alfredo is in a bowl over a double boiler. This ensures slow heating so the sauce doesn't break.
More chicken recipes
- Creamy spinach chicken thighs
- Crock Pot BBQ chicken thighs
- Tuscan Chicken Thighs
- Keto Honey Mustard Chicken Thighs
- Keto Crispy Chicken Thighs
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Keto Chicken Alfredo
Ingredients
- 2 Tablespoons avocado oil (Click here for my favorite brand on Amazon)
- 2 pounds Chicken breast, cut into 2 inch chunks
- ½ teaspoon Garlic
- ½ teaspoon Dried basil
- 1 teaspoon Kosher salt
- 1 teaspoon Pepper
- 1 teaspoon Oregano
- 1 cup Shredded parmesan
- 1 cup Heavy whipping cream
- Fresh chopped parsley for garnish
Instructions
- Heat a large skillet over medium high heat. Add in the avocado oil followed by the chicken. Season the chicken with all of the seasonings. Continue to cook until the chicken is cooked through, stirring occasionally. Check the internal temperature with a meat thermometer. The chicken is ready when the temperature reaches 165F. Remove from the pan and set aside.
- Reduce the heat to medium and add the heavy whipping cream. Let your heavy cream cook for a few minutes until it starts to bubble. Stir in your parmesan cheese.
- Remove from the heat and whisk until the cheese is completely melted.
- Add your chicken back to your skillet. Stir chicken until is evenly coated with sauce. Garnish with fresh parsley if desired.
Jennifer's tips
- Best cheese to use: I use pre-shredded parmesan cheese...The powder kind will not work. You can also grate your own
- Reheating the sauce: The best way to reheat a cream sauce is over a double boiler. This ensures slow heating so the sauce doesn't break.
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Terri A says
Made this last night and it was very good! Thank you for the recipe!
Lori J Conkey says
Delicious, simple, yummy recipe!
Mariana says
It’s delicious, thank you for the recipe!
ColoradoCori says
I used the powdered kind of Parmesan, just a nice quality grated and it worked just fine. Served it over fresh spinach! Was easy and delicious.
Beth says
This is quick and easy to make and tasty! Thanks for a great recipe!
CP says
So easy and so very delicious! Non-keto hubs loved it and went back for seconds!
Hanna says
Followed this recipe exactly except I added a pinch of mozzarella cheese for extra creaminess. It came out perfect! We served it over steamed broccoli and it was amazingly delicious!
Arlene says
WOW!!! Such a good and easy recipe. Excited to try more of your recipes.
Jamie Fitzgerald says
Love, love, love! As well, appreciative of the concise directions & brevity - Brava!! So yum.
Stefanie says
This will be a go to recipe from now on! It was delicious. I substitute cream cheese and fresh shredded mozzarella instead of the heavy cream and Parmesan and it worked beautifully in this recipe. We steamed fresh broccoli and served the chicken plus broccoli over angel hair pasta for a “regular-carb” dinner.
Melissa says
This was AMAZING!! I’m so excited to try more of your recipes. My picky eaters loved it as well. Thank you so much!!
Tina L says
Excellent recipe! Just made it for the second time, so yummy. I used dark meat chicken as it was in my freezer. Thanks for all the great recipes!!!
Wendy Laterza says
I made chicken Alfredo tonight. It was so delicious and I think making it fresh is actually as fast as opening a jar, or almost, and it tastes so much better.
I used rotisserie chicken and it was so fast. Thank you
Linda says
OMG - this was so delicious and super easy to make!! The only changes I made was use chicken tenders (because that is what I had) and cut the chicken into pieces after I cooked it (because I was running out of time!). My whole family raved about it. It is definitely on the monthly meal rotation!!! ?
Jackie says
I'm new to Keto and trying to figure out serving size when making big batches. How do you measure in order to stay within your macros? Thank you. ?
jenniferbanz says
I usually eyeball a serving by dividing the skillet into 4 quadrants. But to be the most accurate, you would want to measure the whole recipe in cups and then divide by 4 to get the amount of 1 serving.
Chara says
I add mushrooms and spinich to the chicken and sauce. Omg to die for.
Julie says
Hi there! Just wondering if when you take the chicken out of the pan after cooking...do you leave the juice or drain it? Thanks!!
jenniferbanz says
It really depends on how much there is. If there is a lot, I drain some of it.
Lola says
Very delicious!
Ate it over broccoli. Is the nutrition facts in total or per serving?
Veronika says
Love Alfredo sauce! So comforting and delicious! Definitely will make it next week!
Marisa F. Stewart says
I had some chicken thawing out and didn't know what to do with it. This recipe certainly saved the day. I could't believe the sauce was as creamy as it was. I expected to find something missing but I was wrong. This Keto Alfredo Sauce is a keeper.
Cory says
Anything that cooks in a skillet is delicious. I just discovered how amazing it is to cook with one and it's like magic. Thank you for sharing the recipe.
Sophie says
This is epic. You have the chicken Alfredo without the carbs. Thanks for the recipe.
Denise says
I Love chicken Alfredo, I can't wait to try this recipe! Thanks for sharing this awesome recipe.
Elaine says
Such a sharp photography! Pleasure to the eyes and I am sure deliciousness in every other aspect. I do have every ingredient this recipe needs, so really looking forward to following your instructions!
Tammy says
What a feast for the eyes! This looks sooo delicious! I love cream sauces...such an indulgent treat. Great keto recipe!
Anna says
Perfect and such a delicious meal! I love how creamy the sauce is, it is one of our favourite ways of enjoying the chicken! And it's always with noodles for us, just love the combination of these two together!
Kelly Anthony says
What a great main course meal that is on the table quickly and without a ton of ingredients.
Eva says
I love creamy chicken dishes! And if they help you cut back on the carbs, even better! I have all the ingredients to make this recipe, so I think I will be making it very soon! Might use pecorino instead of parmesan, though...
Pam Greer says
This is the only way my granddaughter will eat chicken now! She loves it. We serve it over pasta, so not low carb, but so delicious!