How To Make KETO & LOW CARB Creamy Chicken Alfredo pasta in minutes!

Ingredients

• 3 Eggs (large, room temperature)
• 1 cup Almond Flour (fine, sifted)
• 1 tsp Xanthan Gum (helps bind the noodles)
• 2 tbsp Avocado Oil (for batter and cooking chicken)
• 2 oz Cream Cheese (softened, full‑fat)
• 1 sheet Parchment Paper (to line baking sheet)
• 8 oz Chicken Tenders (cut into bite‑size pieces)
• to taste Salt
• to taste Black Pepper (freshly ground)
• 2 tbsp Butter (unsalted)
• 1 cup Heavy Cream (full‑fat)
• 1/2 cup Almond Milk (unsweetened)
• 2 cloves Garlic (minced)
• 1 cup Broccoli Florets (fresh or frozen, chopped)
• 1/2 cup Parmesan Cheese (freshly grated)

Instructions

1. Preheat Oven

   Set the oven to 300°F (150°C) and let it preheat while you prepare the batter.

   Time: PT5M

   Temperature: 300°F

2. Blend Pasta Batter

   Crack the three eggs into the blender, add almond flour, xanthan gum, avocado oil, and softened cream cheese. Blend on high until a smooth, thick batter forms.

   Time: PT5M

3. Spread Batter on Parchment

   Line a baking sheet with parchment paper. Pour the batter onto the parchment and use a spatula to spread it into the thinnest possible layer, about 1/8‑inch thick.

   Time: PT5M

4. Bake the Noodles

   Place the sheet in the preheated oven and bake for 12 minutes, or until the edges are lightly golden and the sheet feels firm to the touch.

   Time: PT12M

   Temperature: 300°F

5. Cool and Cut Noodles

   Remove the baked sheet, let it cool for 3 minutes, then lift the parchment and cut the sheet into noodle‑shaped strips using a sharp knife or kitchen scissors.

   Time: PT5M

6. Cook Chicken

   Heat a skillet over medium‑high heat, add a drizzle of avocado oil, and sauté the chicken tender pieces until golden and cooked through, about 5 minutes. Season with salt and pepper.

   Time: PT5M

7. Prepare Alfredo Sauce

   In a saucepan melt butter, then stir in heavy cream and almond milk. Bring to a gentle simmer, add minced garlic, salt, and pepper. Once the mixture thickens slightly, fold in broccoli florets and grated Parmesan cheese until the sauce is creamy.

   Time: PT10M

8. Combine Noodles, Chicken, and Sauce

   Add the cut noodles to the saucepan, toss to coat evenly. Then add the cooked chicken pieces, mixing gently until everything is well‑combined and heated through.

   Time: PT5M

9. Serve

   Plate the pasta, garnish with extra Parmesan or fresh herbs if desired, and enjoy immediately.

   Time: PT2M

Nutrition Facts

Calories

560

Protein

30g

Carbohydrates

8g

Fat

42g

Fiber

3g