Low-carb chicken Alfredo

Low-carb chicken Alfredo

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

Low-carb chicken Alfredo

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

Ingredients

Pasta
Sauce
  • 30 oz. 900 g chicken breastchicken breasts
  • 10 oz. 300 g fried bacon
  • 1¼ cups 300 ml heavy whipping cream
  • 40 tsp 200 ml whole milk
  • 40 tsp 200 ml parmesan cheese
  • 4 4 garlic clovegarlic cloves
  • 4 tbsp 4 tbsp green pesto
  • salt and ground black pepper
  • 8 8 mushrooms
  • 1 1 red bell pepperred bell peppers
  • butter, for frying

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Set the oven to 300°F (150°C). Start with the pasta: Whisk the eggs until fluffy, add liquids and olive oil.
  2. Mix together 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 cool and remove the top paper and roll up from the short side. Then cut into strips with a sharp knife.
  5. Turn the oven temperature up to 400°F (200°C).
  6. Clean the chicken breasts and split lengthwise so that you get twice as many filets. Add salt and pepper and fry in butter over medium heat until the fillets turn golden. Place the chicken on a baking pan and bake about 10 minutes, or until chicken registers 165 degrees.
  7. Fry the bacon until crisp. Shred the parmesan cheese. Bring the cream and milk to a boil, stir in finely chopped garlic and pesto and season with salt and pepper.
  8. Fry the sliced peppers and mushrooms in butter, and season with salt and pepper. Mix the pasta with the vegetables, and pour the sauce on top. Only mix enough so that everything holds together, the rest of the sauce is served on the side. Spread the chicken on top of everything together with a couple of bacon strips and perhaps a little more parmesan cheese!

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.

Tip!

You could also wilt baby spinach in with the cream sauce!

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34 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. Susie
    Hi Iam a member of this site...I wouldlike to be able to print off recipes but don't seem to be able to...please tell me how I can do this..
    S
    Reply: #8
  7. Kelley
    I just copy the text and paste it into a Word processing document and can save it or print it from there. You could also take a screen shot and print that. It would be nice if they made it easier to print.
  8. Bjarte Bakke Team Diet Doctor
    Susie,

    Do follow Kelley's advice. However, we at Team DietDoctor will make it easier for you to print in the future. It's important to make things simple :)

  9. Rochelle
    I tried the Chicken Alfredo recipe. For one, the recipe was very hard to follow. Secondly, what are the nutritional facts? Not just the three percentages you have listed. Overall, my daughter liked it, but I'm not a fan of alfredo sauce.
    Replies: #12, #34
  10. 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.
  11. 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 .
  12. Tina
    Why did you make the recipe if you don't like alfredo sauce? Your not liking something doesn't seem to me to be a valid criticism or critique of a recipe.
  13. 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.

  14. Oren
    looks delicious, thank you guys! you are amazing!
  15. Geraldine
    Couldn't quite follow where the milk, included in the ingredients, came in.??? Perhaps I have missed something. Help.
    Replies: #16, #17
  16. Brandy
    Good question, Geraldine!
  17. Peter Biörck Team Diet Doctor
    Hi!

    Sorry for that!

    I think it should be:
    5. ...Bring the cream and MILK to a boil....

    We will double check this.

    Couldn't quite follow where the milk, included in the ingredients, came in.??? Perhaps I have missed something. Help.

    Good question, Geraldine!

  18. Jess
    Not exactly sure about the pasta instructions. Does a piece of parchment paper go on top? What is meant by roll up on the short side?
  19. 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.
  20. 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.
  21. Kim
    I'm also missing something on this, is it truly 10 eggs? 4 whole then just 6 yolks?
  22. 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
  23. Daniel
    Is there anyway we can get these recipes with the macros figured it for us? I really don't want to calculate it all. It's quite annoying if you're cutting
    Reply: #24
  24. Peter Biörck Team Diet Doctor
    Hi Daniel!

    If you hover your mouse over the symbol for "Strict Low Carb" on the pictures then you will get the nutritional info. :)

    Is there anyway we can get these recipes with the macros figured it for us? I really don't want to calculate it all. It's quite annoying if you're cutting

  25. Renee
    I just ran this recipe through My Fitness Pal and I'm coming up with different totals. For the noodles I came up with 13.8 carbs, less 10.1 fiber, for a net of 3.7. For the chicken and sauce it was 13.7, less 2.4 fiber for a net of 11.3. Total carb total is 15g. Also, I thought we were to count carbs and not use the fiber for a net carb total? Which number is correct?
  26. 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.
  27. Luna
    Hello!

    This recipe was extremely vague- it made the process very difficult and frustrating. The pasta was a total fail as the directions just did not provide clear enough instructions. A suggestion for the future would be to perhaps include links to tutorials or photos that could provide guidance throughout the recipes. Thanks

    Reply: #31
  28. Shay
    i dont see anything about the pasta....
  29. 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.
  30. Pari
    Hi

    I dont understand why the grams of protein in each one meal is so high when the reccomendes intake is 1.5 times your body mass. So if i weigh 70kg i can only have 105grams of protein. But this one meal has 225! How does that work?

  31. Jessica
    I find thats a common issue with a lot of the recipes on here. While some are easier than others the wording is very vague and I can see how this leads to user error. I am going to try this recipe but while reading it I thought the same thing. Maybe, perhaps, in the future they can add videos, or allow video comments.
  32. Carol
    The instructions are very hard to follow, starting with making the "pasta." Then there is the grated cheese which we are not told to add to the milk and cream, but I fugured it out. I liked everything about the recipe except the pasta, it was spongy. If I make this again, I will use zoodles or shiritaki noodles. The recipe says it is medium difficulty, but I would say it is difficult unless the instructions are made more clear.
  33. Robin Warnberg
    Amazingly good. I added the parmesean cheese to the milk/cream, chopped the bacon and added there, too. Super good!
  34. Sar
    Rochelle the actual grams are in parentheses right beside the percentage.

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