Keto Creamy Chicken Alfredo Bake
This keto-friendly chicken alfredo bake is a delicious and easy dinner that the whole family will love. Creamy and cheesy, with tender chicken and a rich alfredo sauce, this dish is sure to become a new favorite.
Nutrition Per Serving
- 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
- Preheat oven to 375°F.
- In a large skillet, heat olive oil over medium-high heat. Add chicken and season with garlic powder, onion powder, basil, oregano, salt, and pepper. Cook until browned on all sides, about 5 minutes.
- Reduce heat to medium and add heavy cream, parmesan cheese, and butter to the skillet. Stir until the cheese is melted and the sauce is smooth.
- Add chopped parsley to the skillet and stir to combine.
- Transfer the chicken alfredo mixture to a 9x13 inch baking dish. Top with zucchini noodles.
- Bake for 20-25 minutes, until the zucchini noodles are tender and the chicken is cooked through.
- Serve hot and enjoy!
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