Keto Olive Garden Chicken Alfredo
Indulge in the creamy decadence of this Keto Olive Garden Chicken Alfredo, a low-carb twist on the classic Italian favorite. Tender, seasoned chicken breasts are cooked to golden perfection and smothered in a rich Alfredo sauce made with heavy cream, cream cheese, and freshly grated Parmesan. The sauce is bursting with the savory flavors of garlic and butter, making every bite irresistible. Instead of traditional pasta, this keto-friendly recipe pairs the silky sauce and succulent chicken with perfectly cooked zucchini noodles, offering a lighter, nutrient-packed alternative. Ready in just 45 minutes, this dish is as easy to prepare as it is to enjoy. Garnished with fresh parsley, it’s a restaurant-quality meal perfect for both weekday dinners and special occasions. Keywords: keto chicken alfredo, zucchini noodles recipe, low-carb Olive Garden dishes, creamy Alfredo sauce.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breasts
- 2 tbsp Olive oil
- 1 tsp Salt
- 1 tsp Ground black pepper
- 1 tsp Garlic powder
- 4 tbsp Unsalted butter
- 1 cup Heavy cream
- 2 oz Cream cheese
- 1 cup Grated Parmesan cheese
- 2 cloves Minced garlic
- 4 medium Zucchini
- 2 tbsp Fresh parsley, chopped
Instructions
Begin by preparing the zucchini noodles. Use a spiralizer or vegetable peeler to turn the zucchini into noodles. Set them aside while you prepare the chicken and sauce.
Season the chicken breasts with salt, pepper, and garlic powder. In a large skillet, heat the olive oil over medium-high heat.
Add the chicken breasts to the skillet and cook for about 6-7 minutes on each side, or until they are browned and cooked through. Once done, remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium-low and add the butter and minced garlic. Sauté the garlic for about 1 minute until fragrant.
Add the heavy cream and cream cheese to the skillet, stirring constantly until the cream cheese is melted and the mixture is smooth.
Slowly stir in the Parmesan cheese, continuing to cook and stir until the sauce thickens, about 3-4 minutes.
Return the cooked chicken to the skillet, spoon the sauce over the chicken, and allow it to simmer together for an additional 2-3 minutes.
In a separate pan, lightly cook the zucchini noodles over medium heat for about 2-3 minutes until they are just tender. Do not overcook, as they should remain slightly firm to maintain the "al dente" texture.
Serve the chicken alfredo over a bed of zucchini noodles and garnish with freshly chopped parsley.
Enjoy your creamy and delicious Keto Olive Garden Chicken Alfredo!
Nutrition Facts
Calories |
3030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.2 g | 280% | |
| Saturated Fat | 112.9 g | 564% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 887 mg | 296% | |
| Sodium | 11904 mg | 518% | |
| Total Carbohydrate | 67.4 g | 25% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 56.7 g | ||
| Protein | 185.3 g | 371% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1147 mg | 88% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 3091 mg | 66% | |
*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.
