Keto Low-Carb Fettuccine Chicken Alfredo

Rich and creamy pasta dishes may not seem very diet-friendly, especially on a low-carb or keto diet, but that can all change right now. If you are craving fettuccine chicken Alfredo, this recipe can satisfy your craving while you stay well within your carb limits. The secret is to use NutriNoodle Shirataki Fettuccine.

Fettuccine Noodles on a Low-Carb, Keto Diet?

Regular pasta is loaded with starchy carbohydrates. In fact, each cup of cooked pasta has 40 grams. That means an entire plateful of fettuccine chicken Alfredo can have 60 or more grams of carbohydrates. 

Instead, this recipe uses NutriNoodle Shirataki Fettuccine. These noodles have zero net carbs because they are made with konjac flour, which comes from a naturally low-carb plant. The only carbohydrates in these noodles are 3 grams of dietary fiber, which do not count towards net carbs because they do not raise blood sugar. They only have 10 calories per serving, or one-tenth as many calories as regular pasta!

Other Ingredients and Nutrients in This Recipe

This recipe is rich in protein due to the chicken, and it is a good source of fiber from the NutriNoodle Shirataki Fettuccine, as well as the broccoli. The cheese provides calcium, and the broccoli and spinach supply potassium and vitamin C. 

Preparing the Fettuccine Noodles and Other Ingredients

This is an easy recipe without much prep work! You can even use frozen broccoli to avoid needing to clean and cut your own florets, or if you are not planning a trip to the supermarket before making this recipe. You can also use leftover chicken breast if you like, just being sure to add a bit of broth to the skillet when heating it for the first time.

Recipe

Serves 4 to 6

Ingredients

• 2 packages of NutriNoodle Shirataki Fettuccine
• 2 cups of fresh broccoli florets, in smaller pieces, or frozen broccoli florets
• 1 tablespoon of olive oil
• 1 lb. of boneless, skinless chicken breast
• ½ teaspoon salt
• Pepper to taste
• 3 tablespoons of butter
• 2 cloves of garlic, minced or pressed
• ½ cup of heavy cream
• 4 ounces (½ block) of cream cheese
• 3 ounces of shredded Parmesan cheese
• 3 cups of fresh baby spinach leaves

Directions

1. Prepare the NutriNoodle Shirataki Fettuccine according to the directions on the package, by draining and rinsing them well under running water. You can boil them for 2 minutes if you want. Then blot them dry with a paper towel.
2. Heat a skillet and cook the noodles for two minutes. Then remove from heat.
3. Cut the noodles into short pieces if you like. Set the noodles aside.
4. Cook the broccoli in a small amount of water on the stovetop or microwave or, if using frozen broccoli, according to the directions on the package.
5. Heat the olive oil. Cook the chicken, adding the salt and pepper, until it is not pink, or about 3 to 4 minutes on each side. 
6. Remove the chicken from the skillet and dice it when it is cool enough. Set it aside.
7. Heat the butter in the skillet and cook the garlic for 2 minutes in it.
8. Add the cream, cream cheese, in chunks, and cheese. Stir constantly until the cheese and cream cheese are fully melted and integrated.
9. And the fettuccine, broccoli, chicken, and fresh spinach to the pan. Stir until the spinach has wilted.
10. Serve and enjoy!