Keto Chicken Alfredo Sauce – One Skillet!

Ingredients

• 2 lb Chicken Breast (cut into 1‑inch cubes)
• 2 Tbsp Avocado Oil (high smoke point, optional olive oil)
• 1 tsp Salt (kosher or table salt)
• 1 tsp Black Pepper (freshly ground)
• 0.5 tsp Dried Basil (crushed)
• 1 tsp Dried Oregano (crushed)
• 1 clove Garlic (minced)
• 1 cup Heavy Whipping Cream (full‑fat, 35% milkfat)
• 1 cup Parmesan Cheese (shredded, preferably aged)

Instructions

1. Prep Chicken and Season

   Cut the chicken breasts into 1‑inch cubes, place in a bowl, and season with 1 tsp salt, 1 tsp pepper, 0.5 tsp dried basil, 1 tsp dried oregano, and the minced garlic. Toss to coat evenly.

   Time: PT10M

2. Cook Chicken

   Heat 2 Tbsp avocado oil in a skillet over medium‑high heat. Add the seasoned chicken cubes and sauté, stirring occasionally, until the chicken reaches an internal temperature of 165°F (about 8‑10 minutes).

   Time: PT10M

   Temperature: medium‑high

3. Remove Chicken

   Transfer the cooked chicken to a plate and set aside while you make the sauce.

   Time: PT1M

4. Heat Cream

   Reduce the heat to medium and pour 1 cup heavy whipping cream into the same skillet. Stir and bring to a gentle simmer, scraping the bottom of the pan to release any browned bits.

   Time: PT3M

   Temperature: medium

5. Add Parmesan

   Turn off the heat (or remove the pan from the burner) and immediately stir in 1 cup shredded Parmesan cheese until fully melted and the sauce is smooth.

   Time: PT2M

6. Combine Chicken and Sauce

   Return the cooked chicken to the skillet, toss to coat with the Alfredo sauce, and heat for another 1‑2 minutes just to re‑warm the chicken.

   Time: PT2M

   Temperature: medium

7. Serve

   Plate the keto chicken Alfredo and serve with steamed green beans, zucchini noodles, or spaghetti squash as desired.

   Time: PT0M

Nutrition Facts

Calories

750

Protein

30g

Carbohydrates

5g

Fat

55g

Fiber

1g