Keto Olive Garden Chicken Alfredo

Indulge in a creamy, low-carb delight with this Keto Olive Garden Chicken Alfredo recipe—a rich and flavorful twist on the classic Italian favorite. Tender, perfectly seasoned chicken breasts are paired with a velvety garlic Alfredo sauce made from heavy cream, cream cheese, and freshly grated Parmesan. Instead of traditional pasta, this keto-friendly version uses zucchini noodles, offering a light, healthy base that's packed with nutrients and keeps the dish low in carbs. With just 45 minutes from start to finish, this easy, gluten-free recipe is perfect for weeknight dinners or when you're craving something indulgent yet keto-conscious. Garnished with fresh parsley for a bright, aromatic finish, this dish is a restaurant-quality meal you can enjoy right at home!

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 lb Boneless, skinless chicken breasts
• 2 tbsp Olive oil
• 1 tsp Salt
• 1 tsp Ground black pepper
• 1 tsp Garlic powder
• 4 tbsp Unsalted butter
• 1 cup Heavy cream
• 2 oz Cream cheese
• 1 cup Grated Parmesan cheese
• 2 cloves Minced garlic
• 4 medium Zucchini
• 2 tbsp Fresh parsley, chopped

Directions

Step 1

Begin by preparing the zucchini noodles. Use a spiralizer or vegetable peeler to turn the zucchini into noodles. Set them aside while you prepare the chicken and sauce.

Step 2

Season the chicken breasts with salt, pepper, and garlic powder. In a large skillet, heat the olive oil over medium-high heat.

Step 3

Add the chicken breasts to the skillet and cook for about 6-7 minutes on each side, or until they are browned and cooked through. Once done, remove the chicken from the skillet and set aside.

Step 4

In the same skillet, reduce the heat to medium-low and add the butter and minced garlic. Sauté the garlic for about 1 minute until fragrant.

Step 5

Add the heavy cream and cream cheese to the skillet, stirring constantly until the cream cheese is melted and the mixture is smooth.

Step 6

Slowly stir in the Parmesan cheese, continuing to cook and stir until the sauce thickens, about 3-4 minutes.

Step 7

Return the cooked chicken to the skillet, spoon the sauce over the chicken, and allow it to simmer together for an additional 2-3 minutes.

Step 8

In a separate pan, lightly cook the zucchini noodles over medium heat for about 2-3 minutes until they are just tender. Do not overcook, as they should remain slightly firm to maintain the "al dente" texture.

Step 9

Serve the chicken alfredo over a bed of zucchini noodles and garnish with freshly chopped parsley.

Step 10

Enjoy your creamy and delicious Keto Olive Garden Chicken Alfredo!

Nutrition Facts

Serving size	(1723.3g)

Amount per serving	% Daily Value*
Calories	3029.5

Total Fat 218.2g	0%
Saturated Fat 112.9g	0%
Polyunsaturated Fat 4.1g
Cholesterol 886.8mg	0%
Sodium 11904.5mg	0%
Total Carbohydrate 67.4g	0%
Dietary Fiber 7.4g	0%
Total Sugars 56.7g
Protein 185.3g	0%

Vitamin D 4.5IU	0%
Calcium 1147.4mg	0%
Iron 8.0mg	0%
Potassium 3091.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.0%

Protein: 24.9%

Carbs: 9.1%