Recipe of Favorite Keto Chicken Alfredo

Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, keto chicken alfredo. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Keto Chicken Alfredo is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Keto Chicken Alfredo is something that I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook keto chicken alfredo using 15 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make Keto Chicken Alfredo:

1. Prepare Boneless Skinless Chicken Thighs (trimmed)
2. Take Pasta Zero spaghetti (shirataki noodles)
3. Take Shredded Sharp Cheddar
4. Take stick Unsalted Butter
5. Prepare block Cream Cheese
6. Get Heavy Whipping Cream
7. Get Thick Cut Bacon
8. Prepare Mayonnaise
9. Make ready Shredded Parmesan cheese
10. Prepare Grated Parmesan Cheese
11. Prepare Optional:
12. Take Garlic Powder
13. Make ready Onion Powder
14. Prepare Italian Seasoning
15. Make ready Black Pepper

Steps to make Keto Chicken Alfredo:

1. Preheat oven to 375°
2. Set cream cheese out to soften
3. Trim chicken thighs and set aside
4. In large mixing bowl add 2 cups of mayo, 1 cup Grated Parmesan and optional seasonings. Mix ingredients.
5. Add chicken to bowl and evenly coat in mixture. Add chicken to lightly greased baking sheet and top with any remaining mayo mixture.
6. Bake in oven for 45-60min or until internal temperature reached 165° then let cool.
7. 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)
8. 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
9. 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
10. Add noodles to strainer and rinse off then add to boiling water. Stirring occasionally
11. Once cream sauce has warmed add softened cream cheese and begin to melt. Stirring constantly
12. When cream cheese is melted you can add optional seasonings and increase heat of sauce to medium. Stirring regularly.
13. 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.
14. 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)
15. You can either portion the pasta for meal prep or add to serving dish
16. Chop chicken and scoop it onto pasta. Pour remaining sauce atop pasta.
17. Enjoy!

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