Name: One-Pan Keto Chicken Linguini Alfredo
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 5 De-boned De-Skinned Chicken Thighs (Cut in roughly 1 inch pieces); 1 tbsp bacon fat or grape seed oil (See Step 2 - either left over bacon fat or fresh); 2 tbsp butter; 1/2 tsp salt; 1/2 tsp pepper; 50 g pecorino or parmigiano regiano ((or another strong cheese) shredded); 1 cube blue cheese ((optional)); 1/2 cup 35% cream (Add more as needed, depending how much fat/liquid remains from cooking the chicken and how thick you like your sauce.); 1 package shirataki noodles (I used a brand called Tofu-Shirataki) (Other possible low-carb subs are: zoodles and spiralized daikon)

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Hey Foodies! I’m back with a low carb pasta-craving-quenching recipe! This is a one-pan keto chicken fettucine alfredo recipe. Yes you got it right – low carb and pasta…

How can pasta be low carb? Because we’re not using pasta, we’re using Shirataki noodles! How do these fare as a replacement? Not bad, not bad. They do have the texture of nearly overcooked fettucine, but they do the job, as long as pre-keto you wasn’t an al dente lover.

In our household, I’m lovingly referred to as the Pasta Masta because I kill it in the creamy sauce department. These “mad skills” shall now be transferred to you.

I love this recipe because it’s quick, no-fuss, and it’s a one-pan dealio. The great thing about using Shirataki noodles is that they’re pre-cooked, so all you need to do is prepare your chicken and sauce, then drain and mix the noodles with your delicious creamy chicken-y goodness.

Regular Carb & Gluten-Free Substitutions:

If you’re not a low-carber, this recipe is still for you – sub the 35% cream with 15% cream (or even 50/50 milk and cream) and sub the shirataki noodles for regular pasta. Same for gluten-free – take your favorite gluten-free pasta and throw it in to the sauce once cooked.

Since you’ll have to cook the pasta, however, just remember that sauce waits for pasta but pasta waits for nobody. You do not want a mushy excuse for pasta on your hands.

You should be okay to start boiling your water as you start cooking the chicken thighs. The sauce needs between 10-12 minutes to reduce, so keep that in mind when you go to cook your pasta.

For portions? I measure bowl-style. Since pasta gets bigger as it cooks and we have a good amount of chicken with the sauce, take the bowl you’ll be using and fill it almost to the brim with the pasta you’ll be cooking roughly 2.5 portions (better to have extra, right?)

If you’re using long pasta, then make a circle with your thumb and finger – fit as much pasta as you can in that hole – that’s roughly one portion. So do it twice and you’ll be good with that – like I said, lots of chicken here.

Add ins

I like putting spinach in my white sauce because it makes me feel better about myself. Feel free to do it too. Or else, brussel sprouts or asparagus would make a great side for this pasta.

This is an extremely filling recipe since it’s high fat and high protein. There are virtually no carbs here and it’s all liquid gold. I truly hope you’ll enjoy this recipe as much as we do!

Let us know in the comments, and have a great week, Foodies!

One-Pan Keto Chicken Fettucine Alfredo

One-Pan Keto Chicken Linguini Alfredo

Low carb pasta substitute with chicken and a creamy white sauce

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 2

Calories 636 kcal

Ingredients

5 De-boned De-Skinned Chicken Thighs Cut in roughly 1 inch pieces
1 tbsp bacon fat or grape seed oil See Step 2 - either left over bacon fat or fresh
2 tbsp butter
1/2 tsp salt
1/2 tsp pepper
50 g pecorino or parmigiano regiano (or another strong cheese) shredded
1 cube blue cheese (optional)
1/2 cup 35% cream Add more as needed, depending how much fat/liquid remains from cooking the chicken and how thick you like your sauce.
1 package shirataki noodles (I used a brand called Tofu-Shirataki) Other possible low-carb subs are: zoodles and spiralized daikon

Instructions

Open your chicken thighs so they lay flat; cut in three (length-wise) and then each piece in 2 to get roughly 6 pieces of one-inch chicken.
OPTIONAL - Bacon version: either use left-over bacon fat or cook 3 slices of bacon. Once your bacon is cooked, set them aside to cool and leave the bacon fat in the pan. Use the same pan to cook your chicken thighs.
OTHERWISE - if you're not using bacon, or don't have some on hand, replace the bacon fat with 1 tbsp of grapeseed oil or another oil of your choice.
Warm your fats (bacon/oil + butter) on medium-high heat and add in your chicken thighs. Mix so that the chicken cooks evenly. It should take approximately 7 minutes until the chicken thighs begin brown. As soon as they have a tiny bit of color - they're ready. Lower heat to medium low.
Add blue cheese now if you're adding it, let it melt. Add cream, and then add the shredded cheese. Stir in an 8 formation. It should take about 10 minutes for your sauce to reduce to a nice creamy consistency.
Once the sauce is to your liking, add the strained shirataki noodles. Mix & serve. Add more cheese (duh)

Recipe Notes

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