Keto Chicken Alfredo

Dish Info

I can’t stop making this Keto Chicken Alfredo and I think you are going to love it just as much as I do. Rich and creamy Alfredo sauce tossed with cajun seasoned chicken breast, and sautéed mushrooms are nothing short of a dream. This is a low carb meal that may make you feel like you are cheating.


– 1 ½ pounds chicken breast – 1 teaspoon Cajun seasoning check label to avoid cornstarch or other anti-caking agents – 1 tablespoon ghee – 2 pounds zucchini spiralized – 1 teaspoon sea salt – 1 cup mushrooms sliced – 1 cup Keto Alfredo Sauce – Fresh lemons for serving

– Sprinkle the chicken breast with Cajun seasoning. – Heat a large skillet over medium-high heat and add ghee.

– Cook the chicken until golden brown and cooked through, about 7 minutes per side.

– While the chicken is cooking, sprinkle the zucchini noodles with salt and place in a colander.

– Remove the chicken from the pan and allow to rest for at least 5 minutes; cut into cubes.

– While the chicken is resting, sauté the mushrooms for 5 minutes. – Add the zucchini to the pan, and cook for three or four minutes.

– Add chicken and the desired amount of Alfredo sauce to the pan and toss to combine.  (I used 1 cup of sauce.) – Serve warm with fresh lemon juice.