Again looking for inspiration recipes keto chicken alfredo that are interesting? How to make it is indeed not difficult and not too easy. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious keto chicken alfredo should have had aroma and taste that could provoke our taste buds.

Many things that more or less affect the taste quality of keto chicken alfredo, first from the type of material, next material selection fresh, until the way of making and serving it. No need worry if want to prepare keto chicken alfredo delicious home, because as long as you know the trick, this dish is able be dish special

Ingredients and seasonings required exist for prepare

1. Prepare 3.5 lb Boneless Skinless Chicken Thighs (trimmed)
2. Take 5 bags Pasta Zero spaghetti (shirataki noodles)
3. Use 1 cup Shredded Sharp Cheddar
4. Use 8 oz stick Unsalted Butter
5. Prepare 8 oz block Cream Cheese
6. Prepare 1.5 cups Heavy Whipping Cream
7. Use 7 slices Thick Cut Bacon
8. Prepare 2 cups Mayonnaise
9. Take 1 cup Shredded Parmesan cheese
10. Prepare 1 cup Grated Parmesan Cheese
11. Prepare Optional:
12. Take Garlic Powder
13. Prepare Onion Powder
14. Use Italian Seasoning
15. Prepare Black Pepper

Season the chicken with salt and pepper on both sides. Slice the mushrooms and finely chop the parsley. 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. This is a fantastic meal idea for busy nights because you can throw it together in minutes.

How to cook Keto Chicken Alfredo:

1. Preheat oven to 375°
2. Set cream cheese out to soften
3. Trim chicken thighs and set aside
4. In large mixing bowl add 2 cups of mayo, 1 cup Grated Parmesan and optional seasonings. Mix ingredients.
5. Add chicken to bowl and evenly coat in mixture. Add chicken to lightly greased baking sheet and top with any remaining mayo mixture.
6. Bake in oven for 45-60min or until internal temperature reached 165° then let cool.
7. 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)
8. 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
9. 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
10. Add noodles to strainer and rinse off then add to boiling water. Stirring occasionally
11. Once cream sauce has warmed add softened cream cheese and begin to melt. Stirring constantly
12. When cream cheese is melted you can add optional seasonings and increase heat of sauce to medium. Stirring regularly.
13. 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.
14. 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)
15. You can either portion the pasta for meal prep or add to serving dish
16. Chop chicken and scoop it onto pasta. Pour remaining sauce atop pasta.
17. Enjoy!
18. Done and ready to serve!

Print Recipe Pin Recipe Rate Recipe Set the chicken aside. In a small pot heat the keto alfredo sauce over medium low heat. Once cooked, arrange the chicken in the oven proof dish. Slice the mushrooms and leeks and mince the garlic. Add the chicken and broccoli to keto alfredo sauce and stir until thoroughly combined.

I say thank you for using the recipe that we convey on this page. hope we Hope it’s useful and good luck!