Keto Chicken Alfredo with Shirataki Noodles

Name: Keto Chicken Alfredo with Shirataki Noodles
Prep time: 15 min
Cook time: 20 min
Yield: 4

Creamy, indulgent chicken alfredo made keto-friendly with shirataki noodles, featuring tender chicken breast in a rich parmesan cream sauce.

Units:

Metric Imperial

Servings:

Prep: 15 Cook: 20

Rinse 400g14 oz shirataki fettuccine noodles thoroughly under cold water for 2 minutes. Boil for 3 minutes, then drain and pat dry. Set aside.
Season 600g1¼ lbs boneless chicken breasts with 1 tsp1 tsp salt, ½ tsp½ tsp freshly ground black pepper, 1 tsp1 tsp paprika, ½ tsp½ tsp garlic powder, and 1 tsp1 tsp Italian seasoning.
Heat 2 tbsp2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook 5-6 minutes per side until golden and cooked through (internal temperature 74°C/165°F).
Remove chicken to a plate and let rest, then slice into strips.
In the same skillet, melt 60g4 tbsp butter over medium heat. Add 4 cloves4 cloves garlic cloves and cook for 1 minute until fragrant.
Pour in 300ml1¼ cups heavy cream and add 120g4 oz cream cheese. Whisk constantly until cream cheese melts and sauce is smooth.
Reduce heat to low and gradually add 150g1½ cups Parmesan cheese, whisking constantly until melted and sauce is creamy.
Add prepared shirataki noodles to the sauce and toss to coat. Cook for 2-3 minutes to heat through.
Return sliced chicken to the skillet and toss gently to combine.
Season with additional salt and pepper if needed. Garnish with 30g¼ cup fresh parsley and ¼ tsp¼ tsp red pepper flakes (optional) if using.

Ingredients

id: chicken_breasts metric: 600g imperial: 1¼ lbs name: boneless chicken breasts, sliced thin
id: shirataki_noodles metric: 400g imperial: 14 oz name: shirataki fettuccine noodles
id: butter metric: 60g imperial: 4 tbsp name: butter
id: olive_oil metric: 2 tbsp imperial: 2 tbsp name: olive oil
id: garlic metric: 4 cloves imperial: 4 cloves name: garlic cloves, minced
id: heavy_cream metric: 300ml imperial: 1¼ cups name: heavy cream
id: cream_cheese metric: 120g imperial: 4 oz name: cream cheese, cubed
id: parmesan_cheese metric: 150g imperial: 1½ cups name: Parmesan cheese, freshly grated
id: italian_seasoning metric: 1 tsp imperial: 1 tsp name: Italian seasoning
id: paprika metric: 1 tsp imperial: 1 tsp name: paprika
id: garlic_powder metric: ½ tsp imperial: ½ tsp name: garlic powder
id: salt metric: 1 tsp imperial: 1 tsp name: salt
id: black_pepper metric: ½ tsp imperial: ½ tsp name: freshly ground black pepper
id: fresh_parsley metric: 30g imperial: ¼ cup name: fresh parsley, chopped
id: red_pepper_flakes metric: ¼ tsp imperial: ¼ tsp name: red pepper flakes (optional)

Rinse {shirataki_noodles} thoroughly under cold water for 2 minutes. Boil for 3 minutes, then drain and pat dry. Set aside.
Season {chicken_breasts} with {salt}, {black_pepper}, {paprika}, {garlic_powder}, and {italian_seasoning}.
Heat {olive_oil} in a large skillet over medium-high heat. Add chicken and cook 5-6 minutes per side until golden and cooked through (internal temperature 74°C/165°F).
Remove chicken to a plate and let rest, then slice into strips.
In the same skillet, melt {butter} over medium heat. Add {garlic} and cook for 1 minute until fragrant.
Pour in {heavy_cream} and add {cream_cheese}. Whisk constantly until cream cheese melts and sauce is smooth.
Reduce heat to low and gradually add {parmesan_cheese}, whisking constantly until melted and sauce is creamy.
Add prepared shirataki noodles to the sauce and toss to coat. Cook for 2-3 minutes to heat through.
Return sliced chicken to the skillet and toss gently to combine.
Season with additional salt and pepper if needed. Garnish with {fresh_parsley} and {red_pepper_flakes} if using.

Shirataki Prep: Proper rinsing and boiling removes the odor and improves texture. Pat very dry before adding to sauce.

Chicken Thickness: Pound chicken to even thickness for uniform cooking. Don't overcook or it will become dry.

Sauce Consistency: If sauce is too thick, add a splash of cream. If too thin, simmer gently to reduce.

Cheese Quality: Use freshly grated Parmesan for smooth melting. Add gradually to prevent clumping.