Best Chicken Cabbage Alfredo Low Carb Recipes

CABBAGE NOODLES ALFREDO

Steps:

• Slice cabbage into long thick strips. Heat oil in a large pan and add the cabbage.
• Cook for 10-12 minutes or until the cabbage starts to soften. Remove from the pan and set aside.
• Melt butter in the same pan and add the garlic, cook for 30 seconds or until fragrant.
• Stir in the cream and simmer until it starts to thicken about 5 minutes.
• Turn heat down to low and whisk in the cheese and seasonings mixing until it is melted.
• Add the cabbage back to the pan and toss with the sauce until it is heated through.

KETO CHICKEN ALFREDO WITH BROCCOLI BAKE

Steps:

• Melt 1 tbsp butter in a 10.25 oven-safe skillet. (I use a cast-iron skillet)
• Season sliced chicken with salt & pepper before placing the chicken in the skillet. Sear on both sides.
• Cover the skillet with a lid and simmer on low until the chicken is no longer pink.
• Remove chicken from the skillet and set aside.
• Deglaze the pan by pouring 2 tbsp chicken broth into the hot skillet then scraping the bits off the bottom with a wooden spoon. Leave the bits in the pan as they are extra flavorful.
• Pop the broccoli in the microwave and follow package directions to steam. Or, if you prefer, you can steam in boiling water on the stove.
• While the broccoli is cooking, add 2 tbsp butter to the skillet along with the minced garlic. Saute for 2 minutes or until fragrant.
• Add softened cream cheese, heavy whipping cream, and Italian seasoning to the minced garlic, then stir continuously with a whisk on medium heat until the ingredients are thoroughly combined.
• Reduce to medium/low heat and allow the sauce to simmer gently boiling until the heavy whipping cream has reduced and thickened. Keep whisking so that it doesn't stick to the bottom of the pan. It will take a few minutes for the sauce to reduce and thicken.
• Once it has thickened, add the parmesan and pepper jack cheese, then continue to stir until the cheeses melt and the sauce is smooth.
• Drain steamed broccoli.
• Add the chicken and broccoli to keto alfredo sauce and stir until thoroughly combined.
• Sprinkle mozzarella cheese on the low-carb chicken alfredo broccoli mixture, then sprinkle basil on top.
• Pop the skillet in the oven on the top rack under the broiler for 1-2 minutes or until the mozzarella cheese begins to bubble. While you could leave it on the stove to melt, I found that baking the cheese from the top in the oven produced the best results for this dish.

CHICKEN & CABBAGE ALFREDO-LOW CARB

Steps:

• In a large *dry* skillet, fry (med heat) up the chicken that has been lightly sprinkled with garlic salt (powder) until it is done and browned and the bottom of the pan is coated with yummy chicken crusties. Remove chicken.
• Add 2 tbsp butter to the pan and throw in all the cabbage. Let wilt a bit.
• Add the 2 cups of water 1/2 a cup at a time and allow each 1/2 cup to evaporate a bit (about 5 minutes) before adding the next.
• Stir periodically through this process.
• Mix the other ½ cup of water with the cream.
• After most of the water has evaporated, pour 1/2 of the cream/water mix into skillet. Allow to boil down slowly.
• Add in cream cheese and stir in to melt.
• When cream is boiled down a bit add in the rest of the cream and reduce down.
• Add chicken and sprinkle in a generous amount of Parmesan cheese; stir.
• Season with garlic powder and cook until you have a nice creamy, thick sauce.
• Divide between 2 plates and enjoy.
• Might be nice to add in some mushrooms as well.

CHICKEN ALFREDO - LOW CARB

Steps:

• Sprinkle chicken with salt and pepper. In a 12-inch skillet brown chicken breasts in hot oil about 10 minutes, turning to brown evenly. Transfer chicken to a 3-quart rectangular baking dish; set aside.
• For sauce, in a medium saucepan beat whipping cream with a wire whisk or rotary beater for 1 to 2 minutes or until thickened. Heat over medium heat just until simmering. Reduce heat to medium-low. Gradually whisk in cheese until melted.
• Pour sauce over chicken breasts in dish; top with sweet peppers. Bake, uncovered, in a 350 degrees oven for 15 to 20 minutes or until chicken is no longer pink (170 degrees F). Sprinkle with basil.