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Low Carb Chicken Alfredo - Creamy, Comforting, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts, thinly sliced or pounded to even thickness
  • 1 tablespoon olive oil
  • 2 tablespoons butter (plus more as needed)
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 3/4 cup freshly grated Parmesan cheese (plus extra for serving)
  • 1/4 teaspoon nutmeg (optional, but classic)
  • Salt and black pepper, to taste
  • 1 tablespoon lemon juice (optional, for brightness)
  • 2–3 medium zucchini, spiralized into noodles (or 2 packs shirataki fettuccine, rinsed and drained)
  • 2 cups baby spinach (optional)
  • Fresh parsley, chopped, for garnish

Method
 

  1. Prep the chicken. Pat chicken dry, season both sides with salt and pepper. Slice into cutlets if needed so it cooks quickly and evenly.
  2. Sear the chicken. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high. Sear chicken 4–5 minutes per side until golden and cooked through. Transfer to a plate and tent with foil.
  3. Sauté the garlic. Reduce heat to medium. Add remaining butter, then garlic. Cook 30–60 seconds until fragrant, stirring so it doesn’t brown.
  4. Build the Alfredo sauce. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan in small handfuls until melted and smooth. Season with salt, pepper, and nutmeg. If the sauce feels too thick, add a splash of water or more cream. If too thin, simmer 1–2 minutes more.
  5. Add lemon and greens. Stir in lemon juice if using. Fold in baby spinach and let it wilt for 30–60 seconds.
  6. Return the chicken. Slice the chicken and add it (plus any juices) back into the sauce. Toss to coat so every piece is glossy and creamy.
  7. Prepare the low carb “pasta.” For zucchini noodles: lightly salt and pat dry. Sauté in a separate pan 1–2 minutes to warm through—keep them crisp-tender to avoid excess moisture. For shirataki: rinse well, drain, and dry-sauté 2–3 minutes to remove their natural aroma.
  8. Assemble and serve. Plate the zoodles or shirataki and spoon the chicken Alfredo over the top. Finish with extra Parmesan, black pepper, and parsley.