Keto Creamy Chicken Alfredo Bake

About this recipe

Enjoy a decadent and carb-conscious version of a classic Italian favorite with this Keto Creamy Chicken Alfredo Bake. This dish features tender chunks of chicken enveloped in a rich and garlicky Alfredo sauce, accompanied by zucchini noodles. Perfect for a family-friendly weeknight dinner, it combines wholesome flavors without compromising on your dietary goals.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream
• 1/2 cup grated parmesan cheese
• 1/4 cup unsalted butter
• 1/4 cup chopped fresh parsley
• 1 lb zucchini noodles

Directions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Heat olive oil in a large skillet over medium-high heat.

3. 3

   Add chicken pieces to the skillet and season with garlic powder, onion powder, basil, oregano, salt, and pepper.

4. 4

   Cook the chicken until browned on all sides, about 5 minutes.

5. 5

   Reduce the heat to medium, then add heavy cream, parmesan cheese, and butter to the skillet. Stir until the cheese is melted and the sauce is smooth.

6. 6

   Mix in chopped parsley and combine everything well.

7. 7

   Transfer the creamy chicken mixture to a 9x13 inch baking dish. Top with zucchini noodles.

8. 8

   Bake in the preheated oven for 20-25 minutes, until zucchini noodles are tender and chicken is fully cooked. Serve hot.