Keto Chicken Alfredo Skillet – Creamy, Comforting, and Low-Carb

This Keto Chicken Alfredo Skillet is the kind of weeknight dinner that feels special without demanding much time. It’s creamy, rich, and satisfying, with juicy chicken and a velvety Alfredo sauce that coats every bite. You only need one pan, basic ingredients, and about 30 minutes.

Whether you’re following a low-carb lifestyle or just want a cozy skillet meal, this recipe hits the spot. It’s comfort food you can feel good about.

Keto Chicken Alfredo Skillet - Creamy, Comforting, and Low-Carb

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Ingredients

  

• 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 3/4 cup chicken broth (low sodium)
• 4 ounces cream cheese, softened and cubed
• 3/4 cup freshly grated Parmesan cheese, plus more for serving
• 1 medium head of broccoli, cut into small florets (about 3 cups)
• 1 small zucchini, halved and sliced (optional)
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish
• Lemon wedge, for finishing (optional)

Instructions

 

• Prep the chicken: Pat the chicken dry and season with salt, pepper, and half the Italian seasoning. This helps build flavor from the start.
• Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook 5–7 minutes, stirring once or twice, until browned and cooked through. Transfer to a plate and keep warm.
• Sauté the veggies: Reduce heat to medium. Add butter to the skillet. When melted, add broccoli and a pinch of salt. Cook 3–4 minutes, stirring occasionally. If using zucchini, add it and cook 2 minutes more until crisp-tender. Remove veggies to the plate with the chicken.
• Build the sauce: In the same skillet, add garlic and cook 30 seconds until fragrant. Pour in chicken broth and scrape up any browned bits. Stir in heavy cream and cream cheese. Whisk until the cream cheese melts and the sauce is smooth.
• Thicken and season: Lower heat to medium-low. Stir in Parmesan, remaining Italian seasoning, and red pepper flakes if using. Simmer 3–4 minutes, stirring, until slightly thickened. Taste and adjust salt and pepper.
• Combine: Return chicken and veggies (and any juices) to the skillet. Toss to coat in the sauce and warm through, about 2 minutes. If the sauce is too thick, splash in a bit more broth.
• Finish and serve: Sprinkle with parsley and extra Parmesan. Squeeze a little lemon over the top if you like a bright finish. Serve hot.

What Makes This Recipe So Good

• One-pan convenience: Everything cooks in the same skillet, which means less cleanup and faster dinner.
• Classic flavor, keto-friendly: You get that traditional Alfredo taste without pasta, thanks to low-carb veggies and a thick, creamy sauce.
• Fast and flexible: Ready in about 30 minutes and easy to adapt to what you have in the fridge.
• Rich and satisfying: High in protein and healthy fats, so it keeps you full and energized.
• Great for meal prep: Holds up well in the fridge and reheats nicely for quick lunches.

Ingredients

• 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 3/4 cup chicken broth (low sodium)
• 4 ounces cream cheese, softened and cubed
• 3/4 cup freshly grated Parmesan cheese, plus more for serving
• 1 medium head of broccoli, cut into small florets (about 3 cups)
• 1 small zucchini, halved and sliced (optional)
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish
• Lemon wedge, for finishing (optional)

Instructions

1. Prep the chicken: Pat the chicken dry and season with salt, pepper, and half the Italian seasoning. This helps build flavor from the start.
2. Sear the chicken: Heat olive oil in a large skillet over medium-high heat.

   Add the chicken in a single layer and cook 5–7 minutes, stirring once or twice, until browned and cooked through. Transfer to a plate and keep warm.

3. Sauté the veggies: Reduce heat to medium. Add butter to the skillet.

   When melted, add broccoli and a pinch of salt. Cook 3–4 minutes, stirring occasionally. If using zucchini, add it and cook 2 minutes more until crisp-tender.

   Remove veggies to the plate with the chicken.

4. Build the sauce: In the same skillet, add garlic and cook 30 seconds until fragrant. Pour in chicken broth and scrape up any browned bits. Stir in heavy cream and cream cheese.

   Whisk until the cream cheese melts and the sauce is smooth.

5. Thicken and season: Lower heat to medium-low. Stir in Parmesan, remaining Italian seasoning, and red pepper flakes if using. Simmer 3–4 minutes, stirring, until slightly thickened.

   Taste and adjust salt and pepper.

6. Combine: Return chicken and veggies (and any juices) to the skillet. Toss to coat in the sauce and warm through, about 2 minutes. If the sauce is too thick, splash in a bit more broth.
7. Finish and serve: Sprinkle with parsley and extra Parmesan.

   Squeeze a little lemon over the top if you like a bright finish. Serve hot.

Keeping It Fresh

• Storage: Cool completely, then store in an airtight container in the fridge for 3–4 days.
• Reheating: Warm gently on the stove over low heat or microwave in short bursts, stirring between each. Add a splash of broth or cream to loosen the sauce.
• Freezing: Cream sauces can separate when frozen, but this one freezes fairly well because of the cream cheese.

  Freeze up to 2 months in a tightly sealed container. Thaw overnight in the fridge and reheat slowly, whisking to re-emulsify.

• Meal prep tip: Keep a little extra Parmesan and parsley on hand to freshen up reheated portions.

Why This is Good for You

• Low-carb and satisfying: With fiber-rich veggies and a higher fat content, it helps keep blood sugar steady and hunger in check.
• Protein-packed: Chicken provides essential amino acids for muscle repair and daily energy.
• Wholesome fats: Cream, butter, and Parmesan deliver fat-soluble vitamins and help you feel full longer.
• Veggie boost: Broccoli brings vitamin C, vitamin K, and fiber. Zucchini adds volume and texture with very few carbs.

Common Mistakes to Avoid

• Overcooking the chicken: Dry chicken ruins the dish.

  Sear until just cooked through, then pull it from the pan before making the sauce.

• Boiling the cream sauce: High heat can cause splitting. Keep it to a gentle simmer over medium-low heat.
• Using pre-shredded Parmesan: Bagged cheese often contains anti-caking agents that prevent smooth melting. Freshly grated Parmesan gives a velvety sauce.
• Skipping the sear: Browning builds flavor.

  Don’t crowd the pan; cook in batches if needed.

• Adding watery veggies too early: Zucchini releases moisture. Sauté briefly and avoid overcooking to keep the sauce rich.

Variations You Can Try

• Spinach and mushroom: Sauté 1 cup sliced mushrooms until browned, then wilt in a handful of baby spinach before adding the sauce.
• Cajun twist: Season the chicken with 1–2 teaspoons Cajun seasoning and finish with a squeeze of lemon.
• Bacon and asparagus: Crisp 3–4 slices of chopped bacon first, remove, and use the drippings to cook asparagus pieces. Stir bacon back in at the end.
• Cauliflower “noodles”: Add steamed cauliflower florets or roasted cauliflower for extra body and a pasta-like bite.
• Dairy-light option: Replace half the heavy cream with unsweetened almond milk and add a pinch of xanthan gum to maintain thickness.
• Rotisserie shortcut: Use shredded rotisserie chicken to cut the cook time.

  Fold it in when the sauce is ready.

FAQ

Can I use chicken thighs instead of breasts?

Yes. Thighs stay juicy and add richer flavor. Just trim excess fat and cook until no longer pink before removing from the pan to make the sauce.

Is there a way to make it even lower in carbs?

Use only broccoli or cauliflower, skip the zucchini, and avoid adding onions or starch thickeners.

Keep the sauce thick with Parmesan and cream cheese.

What if my sauce separates?

Take it off the heat and whisk in a splash of cream or broth until smooth again. Gentle heat and steady whisking usually bring it back together.

Can I make this without cream cheese?

You can. Increase Parmesan slightly and simmer the cream a bit longer to thicken.

A tiny pinch of xanthan gum can help stabilize the sauce.

How can I add more flavor?

Season each step: salt the chicken, season the veggies, and adjust the sauce. A squeeze of lemon, extra garlic, or a pinch of nutmeg can add depth.

What can I serve with it?

Try cauliflower rice, sautéed greens, or a simple side salad. If not strict keto, it’s great over zucchini noodles or spaghetti squash.

Can I make it ahead?

Yes.

Cook fully, cool, and refrigerate. Reheat gently with a splash of broth or cream. For the best texture, add fresh parsley and Parmesan when serving.

Is store-bought Alfredo sauce okay?

It works in a pinch, but many jars have starches or added sugars.

Check labels for carbs and ingredients. Homemade gives better flavor and control.

In Conclusion

This Keto Chicken Alfredo Skillet brings classic comfort to your table with minimal effort and maximum flavor. It’s creamy, hearty, and perfect for busy nights, meal prep, or a cozy dinner at home.

With simple ingredients and a few smart techniques, you’ll have a low-carb dish that feels restaurant-worthy. Keep this recipe in your rotation, and you’ll always have an easy, satisfying go-to.