Low Carb Olive Garden Chicken Alfredo
Satisfy your comfort food cravings without the carbs with this Low Carb Olive Garden Chicken Alfredo, a creamy and indulgent masterpiece perfect for keto enthusiasts or anyone seeking a healthier twist on a classic. Tender, golden-seared chicken breasts are coated in a rich, velvety Alfredo sauce made from heavy cream, cream cheese, and freshly grated Parmesan, infused with the irresistible aroma of sautéed garlic. Served over light and delicate zucchini noodles, this dish delivers all the flavors of your favorite restaurant-style pasta while keeping it guilt-free and low-carb. Ready in just 40 minutes, this recipe is an elegant yet easy way to bring a keto-friendly Italian-inspired dinner to your table.
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Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 1 cup Heavy cream
- 0.25 cup Unsalted butter
- 1.5 cups Parmesan cheese (grated)
- 2 ounces Cream cheese
- 3 cloves Garlic (minced)
- 2 tablespoons Parsley (chopped, optional for garnish)
- 4 cups Zucchini noodles (or low-carb pasta of choice)
Directions
Step 1
Season the chicken breasts on both sides with salt, black pepper, and garlic powder.
Step 2
Heat olive oil in a large skillet 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 cooked through and golden brown. Remove the chicken from the skillet and set aside.
Step 4
In the same skillet, add butter and minced garlic. Sauté for about 1 minute until fragrant but not browned.
Step 5
Reduce the heat to medium-low and pour in the heavy cream, stirring occasionally. Allow the mixture to come to a gentle simmer.
Step 6
Add the cream cheese to the skillet and stir until it has melted and the sauce is smooth.
Step 7
Gradually whisk in the grated Parmesan cheese until the sauce is thickened and creamy.
Step 8
Slice the cooked chicken breasts into strips and return them to the skillet, turning to coat them in the Alfredo sauce.
Step 9
In a separate pan, heat a little olive oil over medium heat and sauté the zucchini noodles for 2-3 minutes until slightly tender.
Step 10
Serve the chicken Alfredo over the sautéed zucchini noodles. Garnish with chopped parsley, if desired.
Nutrition Facts
| Serving size | (2370.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4277.1 |
| Total Fat 279.2g | 0% |
| Saturated Fat 149.8g | 0% |
| Polyunsaturated Fat 3.5g | |
| Cholesterol 1217.0mg | 0% |
| Sodium 8638.7mg | 0% |
| Total Carbohydrate 52.5g | 0% |
| Dietary Fiber 10.2g | 0% |
| Total Sugars 22.2g | |
| Protein 365.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 4225.6mg | 0% |
| Iron 9.5mg | 0% |
| Potassium 2971.2mg | 0% |
Source of Calories