This creamy Alfredo style pasta dish is just what you need for a quick delicious dinner you can whip up with a few simple ingredients. And it’s keto, so it’s low carb.
Learn how to make creamy chicken alfredo pasta in one of the easiest ways possible. This is a very basic, Keto-friendly recipe, but once you master this recipe, you can try out more advanced recipes.
If you’re looking for a low carb/keto approved creamy recipe, look no further! This Keto Creamy Chicken Alfredo Pasta Recipe is keto approved, easy to make, and extremely delicious!. Read more about keto chicken alfredo recipe and let us know what you think.
Pasta with keto chicken Alfredo
Parmesan. Cream. Bacon. These three components are just the beginning of the dish’s incredible taste. This is keto indulgence at its best, with creamy and cheesy goodness!
40 + 30 mDifficulty
Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius). To begin, prepare the pasta: Whisk together the eggs and yolks until light and fluffy, then add the water and olive oil.
Combine the wet and dry ingredients in a mixing bowl and stir into the egg batter. Allow for 7-8 minutes of resting time. Stir.
Using two pieces of parchment paper, spread the batter out. Cover with plastic wrap and roll out to the edges of the sheets. Make an effort to distribute equally and thinly.
Before baking, remove the plastic foil. Preheat oven to 350°F and bake for 10 minutes. Allow the pasta to cool before rolling it into a log and cutting it into thin strips using a sharp knife.
In a large dry frying pan over high heat, cook the bacon until crisp. Remove the bacon and set it aside.
To obtain twice as many filets, cut the chicken breasts lengthwise. Season with salt and pepper, then cook the fillets in butter in the same frying pan over medium heat until golden brown, or until the internal temperature of the chicken reaches 165°F (72°C).
Season the peppers and mushrooms with salt and pepper after cooking them in the same frying pan for a few minutes until softened.
In a medium saucepan, bring the cream and milk to a boil. Season with salt and pepper after adding the parmesan, garlic, and pesto. Allow it to boil until it becomes creamy.
In a pan, combine the pasta and veggies, then pour the sauce on top. Toss until all of the pasta and veggies are covered in the creamy sauce.
Distribute the spaghetti mixture among the dishes. Before serving, top with the chicken, a couple of bacon pieces, and perhaps a little extra parmesan cheese.
Skip the pasta and substitute it with butter-fried shredded cabbage or zoodles instead.
We asked Anna Falkman Fredrikson, a well-known Swedish cookbook author and blogger, to share some of her fantastic low-carb, high-fat dishes. She is a dietary consultant and the founder of the popular Swedish site 56kilo.se, which has inspired millions of people to live healthier and happier lives.
I’m a huge fan of Alfredo sauce. It’s absolutely delicious on fresh, just-cooked pasta, but I’ve never thought about blending Alfredo sauce until now. This Quick and Easy Keto Creamy Chicken Alfredo Pasta recipe is simple to make and it’s a hit with the whole family.. Read more about keto chicken alfredo with shirataki noodles and let us know what you think.
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