Simple Way to Prepare Jamie Oliver Keto Chicken Alfredo

Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, keto chicken alfredo. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Keto Chicken Alfredo is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Keto Chicken Alfredo is something that I have loved my entire life.

To get started with this recipe, we must prepare a few components. You can have keto chicken alfredo using 15 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Keto Chicken Alfredo:

1. Make ready 3.5 lb Boneless Skinless Chicken Thighs (trimmed)
2. Get 5 bags Pasta Zero spaghetti (shirataki noodles)
3. Prepare 1 cup Shredded Sharp Cheddar
4. Get 8 oz stick Unsalted Butter
5. Take 8 oz block Cream Cheese
6. Prepare 1.5 cups Heavy Whipping Cream
7. Take 7 slices Thick Cut Bacon
8. Take 2 cups Mayonnaise
9. Get 1 cup Shredded Parmesan cheese
10. Prepare 1 cup Grated Parmesan Cheese
11. Make ready Optional:
12. Take Garlic Powder
13. Take Onion Powder
14. Get Italian Seasoning
15. Prepare Black Pepper

Instructions to make Keto Chicken Alfredo:

1. Preheat oven to 375°
2. Set cream cheese out to soften
3. Trim chicken thighs and set aside
4. In large mixing bowl add 2 cups of mayo, 1 cup Grated Parmesan and optional seasonings. Mix ingredients.
5. Add chicken to bowl and evenly coat in mixture. Add chicken to lightly greased baking sheet and top with any remaining mayo mixture.
6. Bake in oven for 45-60min or until internal temperature reached 165° then let cool.
7. While chicken is cooking add large stock pot to oven and fill 2/3 up with water and start to boil (this is for the noodles)
8. While chicken is cooking and and water is heating, fry bacon in saute pan. Reserve bacon fats for later use. After bacon is done, set aside to cool
9. Put medium sized sauce pot on stove, add stick of butter and melt over low heat. Once melted add heavy cream and and bacon fats then slowly start warming up to low-medium heat
10. Add noodles to strainer and rinse off then add to boiling water. Stirring occasionally
11. Once cream sauce has warmed add softened cream cheese and begin to melt. Stirring constantly
12. When cream cheese is melted you can add optional seasonings and increase heat of sauce to medium. Stirring regularly.
13. When sauce begins to bubble remove from heat and slowly stir in cheddar and shredded parmesan. Continue stirring until melted. Then add one cup of water to thin sauce, cumble bacon and add to sauce, add to low heat and stir.
14. Remove noodles from water and rinse in strainer then return to pot (not on burner) and pour half of sauce over it and stir. (These noodles technically don't need to be cooked but I do because it seems to help their taste)
15. You can either portion the pasta for meal prep or add to serving dish
16. Chop chicken and scoop it onto pasta. Pour remaining sauce atop pasta.
17. Enjoy!

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