Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon (15 ml) olive oil
  • 1 teaspoon (5g) garlic powder
  • 1/2 teaspoon (2.5g) onion powder
  • 1/4 teaspoon (1.25g) salt
  • 1/4 teaspoon (1.25g) black pepper
  • 4 tablespoons (56g) unsalted butter
  • 2 cloves garlic, minced
  • 1.5 cups (360 ml) heavy cream
  • 1 cup (100g) grated Parmesan cheese, plus more for garnish
  • 1/4 teaspoon (1.25g) salt, or to taste
  • 1/4 teaspoon (1.25g) black pepper, or to taste
  • Pinch of nutmeg (optional)
  • 1/4 cup (25g) chopped fresh parsley, for garnish (optional)

Instructions:

  1. Season chicken with garlic powder, onion powder, salt, and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through (internal temperature of 165°F/74°C). Remove chicken from skillet and set aside.
  3. Melt butter in the same skillet over medium heat.
  4. Add minced garlic and sauté until fragrant (about 30 seconds). Be careful not to burn it!
  5. Pour in heavy cream and bring to a simmer, stirring constantly.
  6. Reduce heat to low and stir in Parmesan cheese.
  7. Continue stirring until cheese is melted and the sauce is smooth and thickened (about 2-3 minutes).
  8. Season with salt, pepper, and a pinch of nutmeg.
  9. Add the cooked chicken back into the skillet with the Alfredo sauce. Stir to coat.
  10. Garnish with fresh parsley and extra Parmesan cheese. Serve keto chicken alfredo immediately.