Keto Chicken Alfredo Recipe – So Good You Have to Try It

Ingredients

• 1 lb Chicken Breast (boneless, skinless, trimmed)
• 2 cup Chicken Broth (low sodium)
• 1 medium Spaghetti Squash (about 2–3 lbs, halved and seeded)
• 2 tbsp Unsalted Butter (cut into cubes)
• 1 cup Heavy Cream (full‑fat)
• 4 oz Cream Cheese (softened, room temperature)
• 2 clove Garlic (minced)
• 1 tsp Salt (to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 1 cup Shredded Mozzarella Cheese (for topping, low‑moisture)
• 0.25 cup Parmesan Cheese (freshly grated, mixed into sauce)

Instructions

1. Preheat Oven

   Set the oven to 375°F (190°C) and let it preheat while you prepare the ingredients.

   Time: PT10M

   Temperature: 375°F

2. Cook Chicken in Broth

   Place the chicken breasts in a saucepan, add the chicken broth, bring to a gentle simmer, and cook for about 15 minutes until the chicken is fully cooked through.

   Time: PT15M

3. Prepare Spaghetti Squash

   While the chicken cooks, cut the spaghetti squash in half lengthwise, scoop out the seeds, place the halves cut‑side down in the baking dish, add a splash of water to the bottom, and bake for 40 minutes until the flesh is fork‑tender.

   Time: PT40M

   Temperature: 375°F

4. Shred Cooked Chicken

   Transfer the cooked chicken breasts to the blender, pulse a few times until the meat is shredded into fine pieces.

   Time: PT2M

5. Make Keto Alfredo Sauce

   In the saucepan, melt the butter over medium heat, add minced garlic and sauté for 1 minute. Stir in the heavy cream, cream cheese, and grated Parmesan. Season with salt and pepper, and simmer gently for 5‑7 minutes until the sauce thickens and coats the back of a spoon.

   Time: PT7M

6. Combine Ingredients

   Using a fork, scrape the baked spaghetti squash into noodle‑like strands. In the baking dish, mix the shredded chicken, spaghetti squash strands, and the Alfredo sauce until everything is evenly coated.

   Time: PT5M

7. Add Cheese Topping and Bake

   Sprinkle the shredded mozzarella evenly over the top. Return the dish to the oven and bake for an additional 5 minutes, or until the cheese is melted and lightly golden.

   Time: PT5M

   Temperature: 375°F

8. Serve

   Remove from oven, let rest 2 minutes, then serve hot. Garnish with extra grated Parmesan or fresh herbs if desired.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

32 g

Carbohydrates

9 g

Fat

32 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken Breast: Chicken Thighs, Turkey Breast
• Instead of Chicken Broth: Vegetable Broth, Water with bouillon
• Instead of Spaghetti Squash: Butternut Squash (spiraled), Zucchini Noodles
• Instead of Unsalted Butter: Ghee, Olive Oil
• Instead of Heavy Cream: Coconut Cream, Half‑and‑Half
• Instead of Cream Cheese: Ricotta, Mascarpone
• Instead of Garlic: Garlic Powder (1/4 tsp)
• Instead of Salt: Sea Salt, Kosher Salt
• Instead of Black Pepper: White Pepper
• Instead of Shredded Mozzarella Cheese: Shredded Cheddar, Parmesan
• Instead of Parmesan Cheese: Pecorino Romano

Equipment Needed

• Blender
• Baking Dish
• Saucepan
• Knife
• Cutting Board
• Measuring Cups
• Spatula
• Oven
• Grater (optional)

Critical Steps — Do Not Skip

• Cooking chicken in broth until fully done (step 2).
• Baking spaghetti squash until tender (step 3).
• Pulsing chicken in blender to achieve proper shred without turning to paste (step 4).
• Creating a thick, smooth Alfredo sauce without scorching (step 5).
• Baking with cheese topping just until melted to avoid burning (step 7).

Chef Tips from the Video

• Use a hand‑blender directly in the pot for shredding to save dishes.
• Add a pinch of nutmeg to the sauce for a subtle depth of flavor.
• For extra crunch, toast the mozzarella topping under the broiler for 1 minute.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Not recommended; the squash texture may become mushy after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the chicken and shred it a day ahead; store in the fridge.
• Bake the spaghetti squash ahead of time, scrape into strands, and keep refrigerated.
• Prepare the Alfredo sauce up to the thickening stage; reheat gently before mixing.

Frequently Asked Questions