Keto chicken Alfredo pasta

Keto chicken Alfredo pasta

Parmesan. Cream. Bacon. These three ingredients are just the beginning of the extraordinary flavors in this dish. This is creamy and cheesy keto decadence at its finest!

Keto chicken Alfredo pasta

Parmesan. Cream. Bacon. These three ingredients are just the beginning of the extraordinary flavors in this dish. This is creamy and cheesy keto decadence at its finest!
USMetric
6 servingservings

Ingredients

Pasta
  • 4 4 eggeggs
  • 6 6 egg yolkegg yolks
  • ¾ cup 175 ml water
  • 2 tbsp 2 tbsp olive oil
  • ½ cup 125 ml (75 g) ground psyllium husk powder
  • 4 tbsp 4 tbsp (25 g) coconut flour
  • 1½ tsp 1½ tsp salt
Chicken, bacon & veggies
  • 8 oz. 225 g bacon
  • 2 lbs 900 g chicken breast (without skin)chicken breasts (without skin)
  • 1 tbsp 1 tbsp butter, for frying
  • 5 oz. 150 g mushrooms, thinly sliced
  • 1 1 red bell pepper, thinly slicedred bell peppers, thinly sliced
  • salt and ground black pepper
Alfredo sauce
  • 1¼ cups 300 ml heavy whipping cream
  • ¾ cup 175 ml whole milk
  • 3 oz. 75 g parmesan cheese, shredded
  • 4 4 garlic clove, mincedgarlic cloves, minced
  • 4 tbsp 4 tbsp green pesto
  • salt and ground black pepper to taste

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Set the oven to 300°F (150°C). Start with the pasta: Whisk the eggs and egg yolks until fluffy, add water and olive oil.
  2. Mix together with the dry ingredients and whisk into the egg batter. Let sit for 7-8 minutes. Stir.
  3. Spread the batter onto two sheets of parchment paper. Place plastic wrap on top and roll out towards the edges of the papers. Try to spread evenly and thinly.
  4. Remove the plastic foil before baking. Bake for about 10 minutes. Let it cool, then roll the pasta into a log and cut into thin strips with a sharp knife.
  5. Fry the bacon until crisp in a large dry frying pan on high heat. Set the bacon aside.
  6. Cut the chicken breasts lengthwise so that you get twice as many filets. Season with salt and pepper and fry in butter in the same frying pan over medium heat until the fillets turn golden or until chicken registers 165°F (72°C).
  7. Fry the peppers and mushrooms in the same frying pan for a couple of minutes until softened, and season with salt and pepper.
  8. Bring the cream and milk to a boil in a medium-sized saucepan. Stir in parmesan, garlic, and pesto, and season with salt and pepper. Let it simmer until creamy.
  9. Mix the pasta with the vegetables in the pan, and pour the sauce on top. Toss until the creamy sauce covers all the pasta and vegetables.
  10. Divide the pasta mix onto plates. Top with the chicken and a couple of bacon strips and perhaps a little more parmesan cheese before serving.

Tip!

Make it simple by skipping the pasta and replace it with butter-fried shredded cabbage or zoodles.

About the author

We invited popular Swedish cookbook author and blogger Åse Falkman Fredrikson to share some of her great low-carb high-fat recipes. She is a nutritional counselor and runs the Swedish top blog 56kilo.se that inspires thousands of people to a better health and a happier life.

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24 comments

  1. Bernard
    Looks delicious :)
  2. Eddie Mitchell
    What a truly stunning meal and some say our low carb lifestyle is a fad, unhealthy and cannot be maintained long term. Complete and utter nonsense, and vilified by those who have never tried the lifestyle, those that do not know what a low carb diet is all about, and shills from the junk food and big pharma industries.

    The true science is on our side, and every week we hear of more Healthcare Professionals agreeing with us. How anyone could argue against a whole fresh food lifestyle is beyond me, but we live in a crazy world, ignorance, greed and stupidity being the common denominator.

    Keep up the great work, slowly we are changing world. People are getting the message.

  3. Apicius
    A few weeks ago, at a cocktail party, I picked out a savoury treat from a tray presented to us. The tray was full of small baguette slices loaded with meats, cheeses and seafood. I haven't taken a bite out of bread for about one year, and I figured eating the small slice of baguette will not do me much harm. The funny thing is that when I did eventually bite into the baguette slice, I was deeply revolted. It was like eating a cross between sand paper and styrofoam. The rest of the baguette slice ended up in the garbage. And then the rest of the evening, I only ate the delicious savoury toppings!

    I love the fact that I no longer crave bread or pasta. Because I don't eat them anymore, when I do eventually bite into them, they taste bland and out of place.

    Reply: #5
  4. Almadiwaz ibn jamalz
    Excellent website very informative please share some recipes with me
  5. murray
    Carbohydrates are useful for their structural properties. I view bread slices, crackers or pizza dough as carbohydrate plates to hold delicious toppings. Would you eat a ceramic plate? No. You eat what's on the plate and put the plate to be washed with the other used plates. Carbohydrate plates are biodegradable, so you can put them in the compost.
  6. 4 comments removed
  7. Harald
    @Rochelle, when you want to know all nutritional info, you may try the app MyFittnessPal. You can enter recipes and the app adds them all up.
  8. Tamarah
    I ordered a nice salad in a Nice facility a few weeks ago,, and it arrived with a couple slices of cheese stuffed garlic bread had I known I would have told them to hold the bread . I allowed myself to eat one,, and it tasted horrible. It was doughy tasting ,,
    not appealing at all . needless to say,, I didn't finish and wasn't disappointed in the least . I can easily pass on that stuff anymore .
  9. 1 comment removed
  10. Elle
    I've seen decades of diets with claimed benefits from every possible combination of foods and the subsequent religious attachments come and go. However, I'm trying this diet because I've been edging into diabetes. Diet is the basis for good health--any sane person knows this. Not been much of a meat/egg eater but I figure I'll manage just to test if it works. If it changes my numbers as testified by the participants of this site, I'm in. So, I began the diet yesterday and purchased two cookbooks to keep me on course. I find I'm already receiving some results as noted by others. First, because protein sticks with you and doesn't turn to sugar I'm not hungry or standing in the pantry thinking what I should or shouldn't eat. Second, I don't feel bloated as I usually do after eating carbs. I adore pasta and good breads but know I'll lose the taste for them as time passes.

    Thumbs up for the current results. We'll see what happens in the next month with weight loss and energy levels. I'll get back to you all.

    Reply: #44
  11. Oren
    looks delicious, thank you guys! you are amazing!
  12. 4 comments removed
  13. Patrice
    I found this diet through a You tube video. I decided to try it out. I have been on the diet for a week and I am having no problem sticking to it. And, amazingly I am not hungry. I have been including a lot of coconut oil in my cooking and have found it delicious! I added it to my vegetables and it really contributes to the flavor.
  14. Jamie
    This is absolutely delicious, 5 stars! I made it with zucchini noodles (spiralized zucchini) sautéed for 2-3 minutes in butter, instead of the pasta, which saved prep time and added more vegetable. Also left out the pesto but I'm sure it would be a tasty addition. Next time I will try simmering the milk and cream a little longer because the sauce was a bit thin, even after I added extra cheese. I crumbled the bacon and we just sprinkled it on top of each serving, and my entire family gobbled this up!
    I just started LCHF 5 days ago and am already down 7 pounds, without ever feeling like I'm starving or having intense cravings. Thank you so much for making it such a simple plan to follow.
  15. 1 comment removed
  16. Eunice
    I am a "nuby" I have lots of questions, but the first one is... can you substitute ground flax seed, or chia seeds ground for the Psyllium husks in most recipes? thanks for any help
  17. 3 comments removed
  18. Aaron
    I find the carbs listed on the recipes don't match either when copied into FitnessPal, Renee. I'm pretty sure if you add a side salad too, as a lot of the recipes suggest, that the diet isn't really staying under 20 g a day. The site makes salad seem ok, but if you add a few cups of spinach and a few veggies, you're likely adding another 5-10 g a day. I think many people who are eating the strict recipes are actually eating more in the 30-50ish g a day. Either way, that's still low carb count and in a ketosis range.
  19. 2 comments removed
  20. Brenda
    I make something very similar to this but with about a cup of sundried and/or roasted tomatoes instead of the pesto and zoodles for pasta. Cook the zoodles right in the sauce for only 2-3 minutes. Quick, easy, yet good enough for company.
  21. 3 comments removed
  22. Robin Warnberg
    Amazingly good. I added the parmesean cheese to the milk/cream, chopped the bacon and added there, too. Super good!
  23. Sar
    Rochelle the actual grams are in parentheses right beside the percentage.
  24. 3 comments removed
  25. Keith
    Slight variation because I'm not a fan of the noodles. Butterfly and grill the chicken. Make the sauce (include spinach). Assemble breast on bottom, melt some pepper jack onto it, then add bacon and pour sauce over the top.
  26. Robin
    Substitution question: I usually have heavy cream in the house because we use it all the time, but never have regular milk on hand. Always thought it was higher in carbs, so we do sometimes have almond milk around instead. Is there a sensible way to avoid the regular milk? Can I use unflavored/unsweetened almond milk or more cream to get similar results? or even water or chicken broth? I don't want to buy it just for one recipe and then toss the rest... Thank you!
    Reply: #40
  27. Kristin Parker Team Diet Doctor
    I have not experimented with this dish. You could try half heavy cream and half almond milk. That would thin the heavy cream.
  28. Robin
    Thank you, Kristin. I planned to do what somebody above suggested, and enjoy it over zoodles (or maybe spaghetti squash). Will let you know how the almond milk works out.
  29. Ryan
    I frequently just shred some cabbage in slightly wider strips to replace pasta...
  30. Sara
    I make an Alfredo sauce with JUST HWC, butter and cream cheese-- I use a stick of butter, 4 oz of cream cheees and a pint of HWC--blend the butter and cream cheese until melted and smooth, add in the hwc, simmer 15-20 minutes, then add in your parm (4 oz or so) right after taking it off the stove. It's fantastic. No need for milk ever :)
  31. mellisa.tomlin
    Hey Elle just wondering how you found it all in the following months
  32. Jill Wallentin Team Diet Doctor
    Hello there!
    Thanks so much for your feedback. We've listened, re-tested this recipe, and improved it. We hope once you try it again yourself, you'll notice the difference — and love it as much as we do.
    Happy cooking!

    /The recipe team

    P.S. To keep the comments section up-to-date, we've gone ahead and removed any comments regarding the now-resolved issues. Thanks!

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