Chicken Cabbage Alfredo Low Carb
Indulge in the creamy, guilt-free comfort of Chicken Cabbage Alfredo, a low-carb delight that reinvents a classic favorite! This recipe swaps out traditional pasta for tender, sautéed cabbage ribbons, offering a nutrient-rich and keto-friendly alternative. Juicy, golden-browned chicken strips are paired with a rich homemade Alfredo sauce made with heavy cream, Parmesan cheese, and fragrant Italian seasoning, all infused with the delicious aroma of garlic. Ready in just 40 minutes, this quick and satisfying dish is perfect for weeknight dinners or meal prep. Garnished with fresh parsley, it’s a flavorful, healthier twist on a comforting classic that doesn’t skimp on indulgence.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 1 medium head Green cabbage
- 2 tablespoons Unsalted butter
- 1 cup Heavy cream
- 0.75 cup Parmesan cheese, grated
- 2 cloves Minced garlic
- 1 teaspoon Italian seasoning
- 2 tablespoons Fresh parsley, chopped
Instructions
Slice the chicken breasts into thin strips or bite-sized pieces. Season with salt, pepper, garlic powder, and paprika.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook for 6-8 minutes, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
While the chicken cooks, prepare the cabbage by removing the outer leaves, cutting it in half, and slicing it into thin ribbons to resemble noodles. Discard the tough core.
In the same skillet, add the remaining 1 tablespoon of olive oil and the butter. Once melted, add the cabbage ribbons and a pinch of salt. Sauté for 8-10 minutes, stirring frequently, until the cabbage softens and becomes tender.
Remove the cabbage from the skillet and set it aside with the cooked chicken.
In the same skillet, add the heavy cream and minced garlic. Bring to a low simmer, stirring constantly for 2-3 minutes, to let the garlic infuse the cream.
Stir in the grated Parmesan cheese and Italian seasoning. Continue stirring until the cheese fully melts and the sauce thickens, about 3-4 minutes.
Return the chicken and cabbage to the skillet. Toss everything together until evenly coated in the Alfredo sauce. Cook for an additional 2-3 minutes to heat through.
Garnish with fresh chopped parsley and serve immediately. Enjoy!
Nutrition Facts
Calories |
570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 892 mg | 39% | |
| Total Carbohydrate | 13.0 g | 5% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 6.5 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 644 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
