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Low Carb Chicken Alfredo

Low Carb Chicken Alfredo

A low carb version of a favorite chicken Alfredo recipe.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • Low carb pasta such as Fettuccine- 10-12 ounces prepared.
  • Chicken Breast- 2 prepared and sliced. You can use an easy cheat and use precooked chicken strips instead.
  • Butter- 1 stick divided in half.
  • Heavy Cream- 2 cups. See post for alternatives.
  • Black Pepper- 1/4 teaspoon.
  • Ground Nutmeg- 1/4 teaspoon.
  • Grated Parmesan Cheese can use a mix of Parmesan and Romano- 1 1/2 cups.
  • Optional- seasonings as desired.
  • Optional- mixed vegetables such as broccoli and sliced peppers- 1 cup or as desired.


  1. Prepare your chicken and pasta as indicated. You can use already prepared and packaged products such as precooked chicken strips as well. Also, if you are using vegetables that need to be cooked, you can do so at this point. Set this aside.
  2. In a medium saucepan on medium heat, start my melting half of your butter. When this has melted stir in your heavy cream, remaining butter, butter and nutmeg until these seem blended then switch from a spoon to a whisk and whisk for another minute. Lastly, stir in your prepared chicken strips. If you are adding vegetables and would like your vegetables to be cooked with the other ingredients, you can add them here. Otherwise, you can serve the vegetables with the pasta.
  3. Lower the heat to a simmer and cook for another 10 minutes stirring occasionally.
  4. Remove the skillet from the heat and then stir in the grated cheese until the cheese has melted.
  5. You have three options here for serving. Option one would be to stir in the pasta and serve this. Option two would be to serve the sauce over the pasta (and also vegetables if desired). Option three would be to add everything to a casserole and bake it for 30-35 minutes (I would sprinkle a bit of extra cheese over this.).

Recipe Notes

See post for options and alternatives