5-Ingredient Keto Chicken Alfredo Meal Prep

The finished dish is a creamy and comforting keto chicken Alfredo featuring tender chicken breast cooked in a silky sauce made with heavy cream and Parmesan cheese. Enhanced with the savory flavor of garlic and served over zucchini noodles (zoodles), this meal offers a low-carb twist on traditional Alfredo by omitting pasta and using ingredients that create a rich, clingy sauce without the need for thickeners. The primary cooking method involves searing the chicken and gently thickening the sauce over medium-low heat, resulting in a satisfying meal that satisfies comfort food cravings while staying keto-friendly.

Course Dinner, Lunch, Meal Prep

Cuisine American, Italian

Keyword 5-ingredient, chicken alfredo, keto, low-carb, meal prep, Zucchini Noodles

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 520kcal

Equipment

large skillet
Cutting board
Chef's knife
Tongs
measuring cups and spoons
spiralizer or julienne peeler
meal prep containers

Ingredients

For the chicken and Alfredo sauce

1 1/2 pounds boneless skinless chicken breasts patted dry and cut into bite-size pieces
1 tablespoon olive oil or avocado oil, for searing
1 cup heavy whipping cream
1 cup freshly grated Parmesan cheese plus extra for serving if desired
3 cloves garlic minced
1/2 teaspoon fine sea salt plus more to taste
1/4 teaspoon black pepper freshly ground, to taste

For the zucchini noodles

4 medium zucchini spiralized into noodles and patted dry
1 tablespoon butter for quickly sautéing the zoodles

Instructions

Spiralize the zucchini into noodles, spread them on a clean kitchen towel, and gently pat dry to remove excess moisture, then set aside.
Season the chicken pieces lightly with salt and pepper on all sides.
Heat the olive oil in a large skillet over medium heat until hot and shimmering.
Add the chicken to the skillet in a single layer and sear, stirring occasionally, until cooked through and golden on the edges, about 7 to 10 minutes, then transfer the chicken to a plate and keep warm.
Lower the heat to medium-low, add the minced garlic to the same skillet, and sauté in the remaining fat until fragrant, about 30 seconds.
Pour in the heavy whipping cream, stir to combine with the garlic and browned bits, and bring the mixture to a gentle simmer over medium-low heat.
Sprinkle in the grated Parmesan cheese slowly while whisking, then continue to cook over medium-low heat, stirring often, until the sauce is smooth, slightly thickened, and coats the back of a spoon.
Taste the Alfredo sauce and adjust the seasoning with additional salt and pepper as needed.
Return the cooked chicken and any accumulated juices to the skillet, stir to coat the pieces in the Alfredo sauce, and let it warm through for 2 to 3 minutes over low heat.
In a separate large skillet over medium heat, melt the butter, add the zucchini noodles, and cook, tossing gently, just until tender crisp, 2 to 3 minutes, then season lightly with salt.
Divide the warm zucchini noodles among four meal prep containers or serving bowls and spoon the creamy chicken Alfredo evenly over the top.
Let the meal prep containers cool slightly before sealing, then refrigerate for up to 4 days and reheat gently over low heat or in short microwave bursts, adding a splash of cream if needed to loosen the sauce.

Notes

For the best texture, cook the zucchini noodles just until tender crisp so they do not become watery when stored or reheated. If you prefer a richer sauce, stir in an extra few tablespoons of Parmesan cheese at the end until you reach your desired thickness. To freeze for later, store only the chicken and Alfredo sauce in freezer-safe containers and add freshly cooked zucchini noodles when ready to eat. This recipe is naturally keto, but always double-check your Parmesan and cream labels to avoid hidden starches or fillers.

Nutrition