An easy skillet chicken alfredo without pasta in just 20 minutes! Make a delicious and creamy low carb chicken alfredo recipe with quick pan-fried chicken cubes and an easy homemade alfredo sauce. Serve with steamed broccoli for a quick comfort food dinner. It's a WHOLE LOTTA YUM!
This Low Carb Chicken Alfredo Recipe is so Simple!
When most of us think of Italian food, Alfredo chicken is one of the first things that come to mind. Alfredo sauce is thick, rich, delicious, and creamy. Since alfredo sauce is made with heavy whipping cream, it works great for people eating low carb, gluten-free, or keto since it's made with basic ingredients and no flour.
Combine in with chicken and a healthy veggie on the side and you have the perfect hearty meal that your whole favorite will love and devour.
We're combining easy pan-fried chicken cubes with our easy 5-minute quick alfredo sauce with heavy whipping cream to give you a 15-minute simple weeknight dinner!
Ingredients you'll need
- boneless skinless chicken breasts - you could also use bone-in and cut the meat off of the bone, chicken tenderloins, or boneless skinless chicken thighs.
- fine sea salt
- ground black pepper
- extra virgin olive oil
- Heavy whipping cream - used to make the sauce extra thick and creamy
- shredded parmesan cheese - or parmesan regganio. Either pre-shredded or freshly shredded cheese from a block work great for making the sauce
- salted butter - if you have unsalted butter you may need to add a pinch of salt to the final sauce
- garlic cloves - freshly minced, jar garlic, or frozen garlic cubes
- chopped fresh parsley- as a garnish at the end
** Please see the recipe card at the bottom of the post for the exact quantities **
Kitchen tools
- Large skillet for cooking the chicken and sauce. We love cast iron for giving the chicken a crispy golden brown exterior.
- Spatula
How to Make Creamy Chicken Alfredo Without Pasta
Cook the Chicken in a Skillet
Step 1: Sprinkle the chicken cubes with ½ teaspoon salt and ¼ teaspoon black pepper.
Step 2: Add the olive oil to a skillet and heat the skillet over medium-high heat.
Step 3: Add the chicken cubes to the pan. Brown the chicken brown on one side for about 3 minutes until they're golden brown, and then flip them over and cook that side for 3 minutes. Set the chicken aside on a plate covered with foil.
Make the Sauce
Step 4: Reduce the skillet to medium-low. Melt the butter cubes.
Step 5: Mix in the heavy whipping cream, minced garlic, the remaining ½ teaspoon of salt, and ¼ teaspoon black pepper.
Step 6: Add the shredded parmesan cheese in batches (to prevent clumping) until it's melted, stirring constantly.
Combine
Step 7: Bring the alfredo sauce to a simmer (do not let it boil) and add the chicken cubes back to the pan. Heat 1-2 more minutes until the internal temperature of the chicken is 165 F. The sauce will continue to thicken upon standing. Add more salt and pepper to taste.
Garnish with chopped fresh parsley. Enjoy!
Recipe notes
- If your chicken is sticking to the pan when you go to flip it, it isn't ready to flip.
- Don't overcrowd the chicken or it won't brown as well. Work in batches if you don't have a large skillet.
- Olive oil and butter are combined to give the chicken sauce a bit of buttery flavor. Butter has a low smoke point and burns quickly so must be added after the olive oil to prevent burning. You can also skip the butter and just use more olive oil if preferred.
How to eat alfredo without pasta?
- Serve it with steamed veggies like broccoli, green beans, or asparagus
- Mix in cooked broccoli at the end to make a chicken alfredo with broccoli
- Serve it over low carb noodles like zucchini noodles, spaghetti squash, or hearts of palm pasta.
- Combine it with cooked broccoli, top it with cheese, broil and you have a chicken alfredo casserole.
- Make a simple side salad
Storing leftovers
- Store: Store the keto chicken alfredo in an air-tight container, it'll last for up to 4 days in the fridge.
- Freeze: Leftovers can be frozen for up to 1 month in a freezer-safe container or ZipLock bag.
- Reheat: Reheat leftover alfredo chicken in a skillet over medium low heat until it's warm and the internal temperature of the chicken is 165 F.
More Low Carb Chicken Recipes
- Marry me chicken
- Crock Pot butter chicken
- Chicken with mushroom sauce
- Crack chicken
- Baked stuffed chicken breast
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Recipe
Chicken Alfredo Without Pasta
Ingredients
- 2 lb boneless skinless chicken breasts cut into 1 " cubes
- 1 teaspoon fine sea salt divided
- ¾ teaspoon fresh ground black pepper divided
- 2 tablespoon extra virgin olive oil
- 1 cup Heavy whipping cream
- ¾ cup shredded parmesan cheese
- ¼ cup butter cut into pieces
- 2 minced garlic cloves
- Garnishes - chopped fresh parsley salt and pepper to taste
Instructions
- Sprinkle the chicken cubes with ½ teaspoon salt and ¼ teaspoon black pepper.
- Add the olive oil to a skillet and heat the skillet over medium-high heat. Add the chicken cubes to the pan.
- Brown the chicken brown on one side for about 3 minutes until they're golden brown, and then flip them over and cook that side for 3 minutes. Set the chicken aside on a plate covered with foil.
- Reduce the skillet to medium-low. Melt the butter cubes. Mix in the heavy whipping cream, minced garlic, the remaining ½ teaspoon of salt, and ¼ teaspoon black pepper.
- Add the shredded parmesan cheese in batches (to prevent clumping) until it's melted, stirring constantly.
- Bring the alfredo sauce to a simmer (do not let it boil) and add the chicken cubes back to the pan. Heat 1`-2 more minutes until the internal temperature of the chicken is 165 F. The sauce will continue to thicken upon standing. Add more salt and pepper to taste.
- Garnish with chopped fresh parsley and more ground black pepper. Enjoy!
Notes
- If your chicken is sticking to the pan when you go to flip it, it isn't ready to flip.
- Don't overcrowd the chicken or it won't brown as well. Work in batches if you don't have a large skillet.
- Serve the chicken bites with steamed broccoli, roasted veggies, pasta, rice, or cauliflower rice.
- Olive oil and butter are combined to give the chicken sauce a bit of buttery flavor. Butter has a low smoke point and burns quickly so must be added after the olive oil to prevent burning. You can also skip the butter and just use more olive oil if preferred.
John A says
This recipe sounds good. It's stated as low carb, but there is no nutrition breakdown offered. How many carbs are in this recipe?