Keto Chicken Alfredo with Shirataki Noodles Recipe

For the Chicken:

2 large chicken breasts, seasoned with salt and pepper

1 tablespoon olive oil

For the Alfredo Sauce:

1/4 cup butter

1 cup heavy cream

2 cloves garlic, minced

1 1/2 cups grated Parmesan cheese

Salt and pepper, to taste

A pinch of nutmeg (optional)

Fresh parsley, chopped (for garnish)

For the Noodles:

2 (7 oz or 200g) packages of shirataki noodles (also known as konjac or miracle noodles)

Prepare the Chicken:

Heat olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook until golden brown on both sides and cooked through, about 6-8 minutes per side, depending on thickness. Remove from the skillet, let rest for a few minutes, then slice into strips.

Prepare the Shirataki Noodles:

Rinse the shirataki noodles thoroughly under cold water for a couple of minutes to remove the natural odor.

Boil the noodles for 2-3 minutes, then drain. Return them to the hot pot (off the heat) to dry out any remaining water. Set aside.

Make the Alfredo Sauce:

In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Add the heavy cream and bring to a simmer. Reduce the heat to low and whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt, pepper, and a pinch of nutmeg, if using.

Combine:

Add the shirataki noodles to the sauce, tossing gently to coat. Add the sliced chicken on top of the noodles and toss again to combine everything well.

Serve the Chicken Alfredo hot, garnished with chopped parsley and extra Parmesan cheese if desired.

This Keto Chicken Alfredo with Shirataki Noodles is a fantastic low-carb alternative to a beloved Italian dish. The creamy Alfredo sauce, combined with tender chicken and shirataki noodles, makes for a delicious and satisfying meal that fits perfectly into a ketogenic lifestyle. Enjoy the rich flavors without the carb load!