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Before you jump to Keto Chicken Alfredo recipe, you may want to read this short interesting healthy tips about Learn How to Boost Your Mood with Food.
Mostly, people have been conditioned to think that “comfort” foods are bad for the body and should be avoided. But if your comfort food is candy or junk food this can be true. Other times, however, comfort foods can be totally nutritious and it’s good for you to consume them. There are some foods that, when you eat them, can boost your mood. If you are feeling a little bit down and in need of an emotional pick me up, try several of these.
Eggs, believe it or not, are great for helping you battle depression. Just make sure that you don’t throw away the yolk. When you would like to cheer yourself up, the egg yolk is the most important part of the egg. Eggs, specifically the yolks, are full of B vitamins. These B vitamins are terrific for helping to boost your mood. This is because they help your neural transmitters–the parts of your brain that affect your mood–run better. Eat an egg and feel better!
So you see, you don’t need to eat junk food or foods that are terrible for you so you can feel better! Try these tips instead!
We hope you got insight from reading it, now let’s go back to keto chicken alfredo recipe. You can have keto chicken alfredo using 15 ingredients and 17 steps. Here is how you achieve that.
The ingredients needed to cook Keto Chicken Alfredo:
- You need Boneless Skinless Chicken Thighs (trimmed)
- Take Pasta Zero spaghetti (shirataki noodles)
- Get Shredded Sharp Cheddar
- Prepare stick Unsalted Butter
- Use block Cream Cheese
- Take Heavy Whipping Cream
- Provide Thick Cut Bacon
- Provide Mayonnaise
- Use Shredded Parmesan cheese
- You need Grated Parmesan Cheese
- Prepare Optional:
- Prepare Garlic Powder
- Prepare Onion Powder
- Use Italian Seasoning
- Get Black Pepper
Instructions to make Keto Chicken Alfredo:
- Preheat oven to 375°
- Set cream cheese out to soften
- Trim chicken thighs and set aside
- In large mixing bowl add 2 cups of mayo, 1 cup Grated Parmesan and optional seasonings. Mix ingredients.
- Add chicken to bowl and evenly coat in mixture. Add chicken to lightly greased baking sheet and top with any remaining mayo mixture.
- Bake in oven for 45-60min or until internal temperature reached 165° then let cool.
- While chicken is cooking add large stock pot to oven and fill 2/3 up with water and start to boil (this is for the noodles)
- While chicken is cooking and and water is heating, fry bacon in saute pan. Reserve bacon fats for later use. After bacon is done, set aside to cool
- Put medium sized sauce pot on stove, add stick of butter and melt over low heat. Once melted add heavy cream and and bacon fats then slowly start warming up to low-medium heat
- Add noodles to strainer and rinse off then add to boiling water. Stirring occasionally
- Once cream sauce has warmed add softened cream cheese and begin to melt. Stirring constantly
- When cream cheese is melted you can add optional seasonings and increase heat of sauce to medium. Stirring regularly.
- When sauce begins to bubble remove from heat and slowly stir in cheddar and shredded parmesan. Continue stirring until melted. Then add one cup of water to thin sauce, cumble bacon and add to sauce, add to low heat and stir.
- Remove noodles from water and rinse in strainer then return to pot (not on burner) and pour half of sauce over it and stir. (These noodles technically don't need to be cooked but I do because it seems to help their taste)
- You can either portion the pasta for meal prep or add to serving dish
- Chop chicken and scoop it onto pasta. Pour remaining sauce atop pasta.
- Enjoy!
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