Low Carb Olive Garden Chicken Alfredo
Indulge in all the creamy richness of your favorite restaurant dish while staying true to your low-carb goals with this irresistible Low Carb Olive Garden Chicken Alfredo recipe. Tender, well-seasoned chicken breasts are seared to perfection and bathed in a luscious Alfredo sauce crafted from heavy cream, cream cheese, and freshly grated Parmesan. Fragrant hints of garlic elevate this homemade masterpiece, which is served over sautéed zucchini noodles for a light and guilt-free twist. Ready in just 40 minutes, this one-pan wonder is perfect for busy weeknights or special occasions. Garnished with fresh parsley, this recipe promises all the comfort and flavor of traditional chicken Alfredo without the carbs.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 1 cup Heavy cream
- 0.25 cup Unsalted butter
- 1.5 cups Parmesan cheese (grated)
- 2 ounces Cream cheese
- 3 cloves Garlic (minced)
- 2 tablespoons Parsley (chopped, optional for garnish)
- 4 cups Zucchini noodles (or low-carb pasta of choice)
Instructions
Season the chicken breasts on both sides with salt, black pepper, and garlic powder.
Heat olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for about 6-7 minutes on each side, or until cooked through and golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add butter and minced garlic. Sauté for about 1 minute until fragrant but not browned.
Reduce the heat to medium-low and pour in the heavy cream, stirring occasionally. Allow the mixture to come to a gentle simmer.
Add the cream cheese to the skillet and stir until it has melted and the sauce is smooth.
Gradually whisk in the grated Parmesan cheese until the sauce is thickened and creamy.
Slice the cooked chicken breasts into strips and return them to the skillet, turning to coat them in the Alfredo sauce.
In a separate pan, heat a little olive oil over medium heat and sauté the zucchini noodles for 2-3 minutes until slightly tender.
Serve the chicken Alfredo over the sautéed zucchini noodles. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
4277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.2 g | 358% | |
| Saturated Fat | 149.8 g | 749% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 1217 mg | 406% | |
| Sodium | 8639 mg | 376% | |
| Total Carbohydrate | 52.5 g | 19% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 22.2 g | ||
| Protein | 365.5 g | 731% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4226 mg | 325% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2971 mg | 63% | |
*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.
