Creamy, delicious, easy, and elegant! My low carb homemade chicken alfredo recipe has only 4.6 net carbs per serving. This is perfect for a quick lunch or a romantic dinner. Tender chicken is sliced, seasoned with a spicy cajun seasoning (aka creole seasoning) and then quickly pan fried while the asparagus is steaming. The homemade Alfredo sauce is a Lowcarb-ology recipe that you’ll want to have on hand ahead of time.
For this recipe you’ll need: Low carb Alfredo sauce (recipe on Lowcarb-ology), chicken breast, Tony Chachere’s Creole Seasoning, Asparagus, Parmesan cheese, Italian parsley, small amount of preferred oil or bacon fat for frying.
If you are in a hurry click here to go straight to the low carb asparagus chicken Alfredo recipe.
I love Italian food! I could eat it every day, every meal if it wasn’t for the carbs in pasta. To be honest I’ve tried some low carb pastas but I’d rather just have the real thing once in awhile. When you think about it, though, it’s the sauces that make the recipes so good. Marinara, Bolognese, Alfredo… and any of those can be low carb (you’ve GOT to try my low carb Bolognese). You just need a vehicle for getting the sauces into your mouth!
Table of Contents
Slice the seasoned chicken breast and then fry it. Using cooked chicken from your meal prep day is also an easy option. There is nothing easier than using a rotisserie chicken in your recipes. Yes, they are more expensive than raw chicken, but oh are they so easy and tasty to use. I like to use the chicken breast because it’s the first part that drys out after you bring a rotisserie chicken home.
How to cook perfect asparagus
Ever bite into what you think is a tender piece of asparagus and its as tender as a wood spoon? Me too. The problem is that asparagus has a woody part towards the bottom. There are two ways to trim asparagus to remove this woody, tough part. The easiest, but most wasteful, is to grab the spear in each hand, bend it and it will naturally snap off the tough part. It does waste a lot of the spear though. The other is harder, you use a vegetable peeler. You’ll save more of the asparagus spear, they will look nice, and taste great. But it is more work.
The trick of using asparagus in this recipe is to make sure it’s not over cooked. I like to steam them so they just start to turn dark green. They’ll still be firm. Don’t worry, it’ll cook fully when you toss it into the rest of the recipe.
Once the chicken is fully cooked, toss it with the steamed asparagus, stir the sauce into it, and sprinkle some extra parmesan cheese and Italian parsley on the top. Substitute broccoli for the asparagus, or add a few mushrooms, or whatever you like. Toss the whole keto chicken alfredo casserole over some zucchini noodle. If you like garlic, add a pinch or two of garlic powder. If you like creamy chicken, try some mozzarella cheese. Tired of chicken? Try some shrimp. Want to make this recipe even richer and creamier? Try a pat of butter. Don’t be afraid to change it up to suit your mood.
That’s it. It really is that easy.
Keto Alfredo Sauce
Alfredo sauce has to be heated gently or it will separate. If you’ve made it ahead of time you can just warm it slowly on the stove while the chicken is cooking. If it even comes to a full simmer it will separate so be careful. Don’t warm it in the microwave!
If you can’t find Tony Chachere’s seasoning at your local grocery store, rest assured online stores like Amazon has it. You’ll use it on a lot of things! It’s not too spicy but has a nice heat and a flavor that’s hard to describe.
Low Carb Chicken Alfredo Recipe
Asparagus Chicken Alfredo Recipe: Creamy Low Carb Indulgence
- 1 skinless about 8 ounces, boneless chicken breast
- 2 teaspoons Creole seasoning Tony Chachere’s
- 3 tablespoons oil
- 6 ounces Asparagus washed, cut in bite sized pieces, and steamed until tender
- 2/3 cup Alfredo Sauce can use less for taste
- 1/4 cup Parmesan grated
- 2 tablespoons Italian parsley chopped
- Slice the chicken breast on the diagonal into 1/2 inch thick slices.
- Place in a bowl.
- Sprinkle the seasoning over the top and mix until the chicken is evenly covered with the seasoning.
- If possible cover and put in the refrigerator for several hours. If not – proceed with recipe.
- Heat the oil until it is shimmering.
- Add the chicken and saute until it is cooked through.
- Pour off any remaining oil.
- Gently stir in the asparagus.
- Pour the warm sauce over the top and stir gently to cover the chicken and asparagus.
- Heat through.
- Serve topped with Italian parsley and grated Parmesan
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