Quick & Easy 2 Ingredient Keto Noodles And Keto Chicken Fettucine Alfredo

Ingredients

• 2 cups Cottage Cheese (full‑fat 4% cottage cheese, not low‑fat)
• 4 large Eggs (pasture‑raised, free‑range preferred)
• 1 tsp Salt (to taste)
• ½ tsp Black Pepper (freshly ground)
• 2 tbsp Avocado Oil (for spraying parchment paper)
• 1 lb Chicken Breast Tenderloins (remove any tendon; skinless)
• 2 tbsp Olive Oil (single‑source extra virgin)
• 1 tsp Italian Seasoning (optional, for chicken)
• 2 cups Heavy Whipping Cream (full‑fat, chilled)
• 2 cloves Garlic (minced)
• ¼ cup Onion (diced, yellow or white)
• 1.5 cups Parmesan Cheese (freshly grated Parmesan Regano or regular Parmesan)
• 1 stick Butter (salted, cut into cubes)
• 2 Egg Yolks (from large eggs, whisked)
• ⅛ tsp Nutmeg (ground)
• 1 tbsp Fresh Lemon Juice (from a fresh lemon, added at end)
• 1 tsp Dried Parsley (for garnish)
• ¼ tsp Crushed Red Pepper Flakes (optional, for heat)

Instructions

1. Preheat Oven

   Set the oven to 350°F and allow it to preheat.

   Time: PT5M

   Temperature: 350°F

2. Prepare Baking Sheets

   Line two baking sheets with parchment paper, then lightly spray the parchment with avocado oil to prevent sticking.

   Time: PT5M

3. Blend Cottage Cheese Batter

   In a tall container, combine 2 cups cottage cheese and 4 eggs. Blend with an immersion blender until completely smooth. Season with a pinch of salt and pepper if desired.

   Time: PT5M

4. Spread Batter on Sheets

   Divide the batter evenly between the two prepared sheets. Use a spatula to spread each layer to about 1/8‑inch thickness.

   Time: PT5M

5. First Bake

   Place the sheets in the oven and bake for 15 minutes.

   Time: PT15M

   Temperature: 350°F

6. Flip and Finish Baking

   After 15 minutes, remove the sheets, swap their positions (top to bottom), and bake for another 15 minutes.

   Time: PT15M

   Temperature: 350°F

7. Cool and Cut Noodles

   Allow the sheets to cool on the counter for 5 minutes. Then peel the parchment, roll the sheet gently, and cut into fettuccine‑width strips.

   Time: PT5M

8. Season Chicken

   Pat the chicken tenderloins dry, then season both sides with salt, pepper, and Italian seasoning.

   Time: PT5M

9. Cook Chicken

   Heat 2 tbsp olive oil in a large skillet over medium heat. Add the chicken and cook 5‑6 minutes per side until golden and the internal temperature reaches 165°F. Transfer to a plate to rest.

   Time: PT12M

   Temperature: medium heat

10. Sauté Aromatics

    In the same skillet, add a little extra oil if needed, then sauté minced garlic and diced onion for 3‑4 minutes until translucent.

    Time: PT4M

    Temperature: medium heat

11. Add Butter and Spices

    Add the butter cubes, a pinch of ground nutmeg, and a dash of pepper. Stir until butter melts.

    Time: PT2M

    Temperature: medium heat

12. Incorporate Cream

    Pour in 2 cups heavy whipping cream while whisking. Bring the mixture to a gentle simmer.

    Time: PT3M

    Temperature: medium heat

13. Temper Egg Yolks

    Whisk 2 egg yolks in a small bowl. Slowly drizzle about ¼ cup of the hot cream mixture into the yolks while whisking, then return the yolk mixture to the pan.

    Time: PT2M

    Temperature: medium heat

14. Finish Alfredo Sauce

    Stir in 1.5 cups grated Parmesan until melted and the sauce thickens. Adjust seasoning with salt, pepper, and optional lemon juice.

    Time: PT2M

    Temperature: medium heat

15. Combine Chicken and Sauce

    Slice the rested chicken, add it (and any pan juices) to the sauce, and heat for 2 minutes.

    Time: PT2M

    Temperature: medium heat

16. Toss Noodles and Serve

    Add the cottage‑cheese fettuccine to the skillet, toss gently to coat, then plate. Garnish with dried parsley, a squeeze of fresh lemon, and optional red‑pepper flakes.

    Time: PT1M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

6 g

Fat

48 g

Fiber

1 g

Ingredient Substitutions

• Instead of Cottage Cheese: full‑fat ricotta, Greek yogurt (full‑fat)
• Instead of Eggs: same quantity of large eggs
• Instead of Salt: sea salt, kosher salt
• Instead of Black Pepper: white pepper
• Instead of Avocado Oil: olive oil
• Instead of Chicken Breast Tenderloins: boneless skinless chicken thighs
• Instead of Olive Oil: avocado oil
• Instead of Italian Seasoning: dried oregano and basil mix
• Instead of Heavy Whipping Cream: full‑fat coconut cream (will change flavor)
• Instead of Garlic: garlic powder (¼ tsp)
• Instead of Onion: shallots
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Butter: unsalted butter (reduce added salt)
• Instead of Egg Yolks: extra egg yolk
• Instead of Nutmeg: a pinch of mace
• Instead of Fresh Lemon Juice: lemon zest (½ tsp)
• Instead of Dried Parsley: fresh parsley
• Instead of Crushed Red Pepper Flakes: cayenne pepper (pinch)

Equipment Needed

• Immersion Blender
• Baking Sheet
• Parchment Paper
• Spray Bottle (optional)
• Spatula
• Oven
• Large Skillet (HexClad or similar)
• Meat Thermometer
• Whisk
• Cutting Board
• Sharp Knife
• Measuring Cups

Critical Steps — Do Not Skip

• Blend cottage cheese and eggs until completely smooth.
• Flip the noodle sheets halfway through baking for even color.
• Temper egg yolks carefully to prevent curdling.
• Cook chicken to an internal temperature of 165°F.

Chef Tips from the Video

• Spraying the parchment with a little oil creates a non‑stick surface without adding extra fat to the noodles.
• If you prefer a thinner sauce, reserve more of the pan oil after cooking the chicken and stir it into the cream mixture.

Troubleshooting

Storage

Refrigerator: Store noodles and sauce separately in airtight containers for up to 3 days.

Freezer: Noodles freeze well for up to 2 months; reheat gently before serving.

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

Make-Ahead Tips

• Bake the cottage‑cheese noodles a day ahead; store refrigerated and reheat briefly in the sauce.
• Chicken can be cooked ahead and sliced; keep warm in a covered dish.

Frequently Asked Questions