Low Carb Creamy Chicken Alfredo Skillet – Comfort Food Without the Carbs

Creamy, cozy, and weeknight-friendly, this Low Carb Creamy Chicken Alfredo Skillet brings all the comfort of classic Alfredo without the heavy pasta. It’s rich, satisfying, and ready in about 30 minutes. You’ll get juicy chicken, a silky garlic-Parmesan sauce, and plenty of veggie “noodles” to keep things light.

It’s the kind of meal you’ll want on repeat when you’re craving something indulgent that still fits your goals.

Low Carb Creamy Chicken Alfredo Skillet - Comfort Food Without the Carbs

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Ingredients

  

• Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
• Butter: 2 tablespoons
• Olive oil: 1 tablespoon
• Garlic: 3–4 cloves, minced
• Heavy cream: 1 cup
• Chicken broth: 1/2 cup (low sodium preferred)
• Parmesan: 3/4 to 1 cup freshly grated Parmesan cheese
• Cream cheese: 2 ounces (optional, for extra creaminess)
• Zucchini noodles (zoodles): About 4 cups, or substitute spaghetti squash or shirataki noodles
• Spinach: 2 cups fresh baby spinach (optional, for extra greens)
• Seasonings: Salt, black pepper, Italian seasoning, red pepper flakes (optional)
• Fresh parsley: For garnish
• Lemon: 1/2 lemon for a squeeze of brightness (optional)

Instructions

 

• Prep the chicken: Pat the pieces dry and season with salt, pepper, and a pinch of Italian seasoning. Dry chicken browns better and keeps the sauce from watering down.
• Sear the chicken: Heat olive oil in a large skillet over medium-high. Add chicken in a single layer and cook 4–6 minutes, stirring once or twice, until golden and cooked through. Remove to a plate and tent with foil.
• Sauté the garlic: Reduce heat to medium. Add butter to the skillet. When melted, add garlic and cook 30–60 seconds until fragrant, stirring so it doesn’t brown.
• Build the sauce: Pour in chicken broth and scrape up any browned bits. Stir in heavy cream and bring to a gentle simmer.
• Add the cheeses: Stir in Parmesan and cream cheese (if using) until smooth. Season with salt, pepper, a pinch of Italian seasoning, and red pepper flakes if you like a little heat.
• Wilt the greens: Add spinach and cook 1–2 minutes until just wilted.
• Return the chicken: Add the cooked chicken and any juices back to the skillet. Simmer 1–2 minutes to thicken slightly. If it gets too thick, splash in a little broth.
• Warm the “noodles”: Add zoodles and toss gently for 1–2 minutes, just until warmed and slightly tender. Don’t overcook or they’ll release water and thin the sauce.
• Finish and serve: Taste and adjust seasoning. Add a squeeze of lemon for brightness if you like. Garnish with chopped parsley and extra Parmesan. Serve hot.

What Makes This Recipe So Good

• Low carb without sacrifice: You get all the buttery, garlicky, cheesy flavor of Alfredo—but skip the carb-heavy pasta.
• One skillet, easy cleanup: The chicken and sauce come together in the same pan, which keeps things simple and quick.
• Customizable veggies: Zucchini noodles, spaghetti squash, or shirataki noodles all work beautifully here.
• Protein-forward: Tender seared chicken keeps you full and satisfied.
• Weeknight-friendly: Done in about half an hour with everyday ingredients.

Shopping List

• Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
• Butter: 2 tablespoons
• Olive oil: 1 tablespoon
• Garlic: 3–4 cloves, minced
• Heavy cream: 1 cup
• Chicken broth: 1/2 cup (low sodium preferred)
• Parmesan: 3/4 to 1 cup freshly grated Parmesan cheese
• Cream cheese: 2 ounces (optional, for extra creaminess)
• Zucchini noodles (zoodles): About 4 cups, or substitute spaghetti squash or shirataki noodles
• Spinach: 2 cups fresh baby spinach (optional, for extra greens)
• Seasonings: Salt, black pepper, Italian seasoning, red pepper flakes (optional)
• Fresh parsley: For garnish
• Lemon: 1/2 lemon for a squeeze of brightness (optional)

How to Make It

1. Prep the chicken: Pat the pieces dry and season with salt, pepper, and a pinch of Italian seasoning. Dry chicken browns better and keeps the sauce from watering down.
2. Sear the chicken: Heat olive oil in a large skillet over medium-high. Add chicken in a single layer and cook 4–6 minutes, stirring once or twice, until golden and cooked through.

   Remove to a plate and tent with foil.

3. Sauté the garlic: Reduce heat to medium. Add butter to the skillet. When melted, add garlic and cook 30–60 seconds until fragrant, stirring so it doesn’t brown.
4. Build the sauce: Pour in chicken broth and scrape up any browned bits.

   Stir in heavy cream and bring to a gentle simmer.

5. Add the cheeses: Stir in Parmesan and cream cheese (if using) until smooth. Season with salt, pepper, a pinch of Italian seasoning, and red pepper flakes if you like a little heat.
6. Wilt the greens: Add spinach and cook 1–2 minutes until just wilted.
7. Return the chicken: Add the cooked chicken and any juices back to the skillet. Simmer 1–2 minutes to thicken slightly.

   If it gets too thick, splash in a little broth.

8. Warm the “noodles”: Add zoodles and toss gently for 1–2 minutes, just until warmed and slightly tender. Don’t overcook or they’ll release water and thin the sauce.
9. Finish and serve: Taste and adjust seasoning. Add a squeeze of lemon for brightness if you like.

   Garnish with chopped parsley and extra Parmesan. Serve hot.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Zoodles may soften over time; for best texture, store sauce and chicken separately and add fresh zoodles when reheating.
• Freezer: The dairy-based sauce may separate when frozen, so freezing isn’t ideal.

  If you must, freeze just the chicken and sauce (no zoodles) for up to 2 months. Thaw overnight in the fridge and reheat gently.

• Reheating: Warm on the stovetop over low heat, stirring often. Add a splash of broth or cream to loosen the sauce.

  Avoid high heat to prevent curdling.

Health Benefits

• Lower carb load: Swapping pasta for zoodles or spaghetti squash significantly reduces carbs while boosting fiber and micronutrients.
• Protein-rich: Chicken provides high-quality protein to support satiety and muscle health.
• Healthy fats: Cream, butter, and olive oil contribute fats that help with absorption of fat-soluble vitamins and promote fullness.
• Vitamins and minerals: Spinach and zucchini add vitamin C, vitamin K, potassium, and antioxidants with minimal calories.
• Gluten-free friendly: Naturally gluten-free if your broth and seasonings are certified gluten-free.

Pitfalls to Watch Out For

• Watery sauce: Overcooking zoodles releases extra moisture. Add them at the end and heat just until tender.
• Curdled sauce: Boiling dairy can cause separation. Keep the heat moderate and simmer gently.
• Gritty Parmesan: Pre-grated cheese can contain anti-caking agents that don’t melt smoothly.

  Use freshly grated Parmesan.

• Overcooked chicken: Small pieces cook quickly. Sear until just done, then finish in the sauce for a minute to stay juicy.
• Underseasoning: Cream sauces need salt. Taste at the end and adjust with salt, pepper, and a splash of lemon for balance.

Recipe Variations

• Broccoli Alfredo: Steam small broccoli florets until crisp-tender and fold them into the sauce with the chicken.
• Mushroom and Spinach: Sauté sliced cremini mushrooms after the chicken, then proceed with the sauce for a savory boost.
• Cajun Chicken Alfredo: Season the chicken with Cajun seasoning and add a pinch more to the sauce for a smoky kick.
• Bacon Alfredo: Crisp chopped bacon first, remove to a plate, and use the drippings plus butter to build the sauce.

  Sprinkle bacon on top before serving.

• Shrimp Alfredo: Swap chicken for large shrimp. Sear 1–2 minutes per side, remove, then finish the sauce and return shrimp to the pan.
• Different “noodles”: Try spaghetti squash strands, cabbage ribbons sautéed until tender, or shirataki noodles rinsed and pan-dried.
• Lighter sauce: Replace some cream with half-and-half and whisk in 1/2 teaspoon xanthan gum or reduce the sauce longer for thickness.

FAQ

Can I use half-and-half instead of heavy cream?

Yes, but the sauce will be thinner. To help it thicken, simmer a bit longer, add a small amount of cream cheese, or whisk in a pinch of xanthan gum.

Keep the heat gentle to avoid curdling.

What’s the best way to keep zoodles from getting soggy?

Salt them lightly and let them sit in a colander for 10–15 minutes, then pat dry. Add them to the skillet at the very end and cook just until warmed through.

Can I make it dairy-free?

You can get close. Use a dairy-free butter or olive oil, coconut cream or a rich almond milk creamer, and a good vegan Parmesan-style cheese.

Expect a slightly different flavor, but still delicious.

How do I know the chicken is cooked?

Chicken pieces should be opaque, firm, and reach an internal temperature of 165°F. Cut one piece open to check if you don’t have a thermometer.

Is this keto-friendly?

Yes. It’s high in fat, moderate in protein, and low in carbs when served with zoodles, spaghetti squash, or shirataki noodles.

Check labels on broth and cheeses to avoid hidden carbs.

Can I meal prep this?

Yes. Prep the chicken and sauce ahead and store together. Add fresh zoodles when reheating for best texture.

It’s great for 2–3 days of lunches.

What if my sauce is too thick?

Stir in a splash of warm chicken broth or cream until you reach your preferred consistency. Adjust seasoning after thinning.

What if my sauce is too thin?

Simmer uncovered for a few minutes, sprinkle in more Parmesan, or whisk in a small amount of cream cheese. Avoid high heat.

Final Thoughts

This Low Carb Creamy Chicken Alfredo Skillet proves you can have comfort food without the carb crash.

It’s rich, simple, and endlessly adaptable to whatever you have on hand. Keep a block of Parmesan in the fridge, a bag of zoodles or a spaghetti squash on standby, and you’re never far from a satisfying, weeknight-ready dinner. Once you try it, you’ll wonder why you ever missed the pasta.