• October 22, 2021

  Serves: 4         Time: About 30 minutes (12 minutes noodle time, 17 minutes chicken/saucetime)

Nutritional Info (¼ recipe):     Total calories: 626         Protein: 67        Carbs: 7       Fat: 37         Fiber: 0

Chicken  Alfredo with No-Carb Pasta keto recipe

One of the things people miss on the ketogenic diet is pasta. Luckily, there’s

a way to make your own no-carb version with just three ingredients! By

mixing cream cheese, eggs, and wheat gluten together, baking for 5 minutes,

and then slicing into strips, you end up with egg noodles. On top, how about

tender baked chicken breasts with a creamy, dreamy Alfredo sauce? The

whole recipe takes just 30 minutes.



2 ounces room-temperature cream cheese

4 room-temperature eggs

¼ teaspoon wheat gluten

Chicken Alfredo

2 pounds chicken breasts

1 ¼ cups half-and-half

4 garlic cloves

¾ cup whole milk

¾ cup parmesan cheese

4 tablespoons green pesto

1 tablespoon olive oil

Salt and pepper to taste


1. Preheat your oven to 325-degrees.

2. Blend cream cheese, eggs, and wheat gluten together until smooth.

3. Line a baking sheet with parchment paper and pour on batter.

4. Smooth with a spatula, so the batter is very thin.

5. Bake for just 5 minutes.

6. Let the noodles set for 5 minutes or so to cool, and then cut strips

with a very sharp knife.

7. Set aside for now, and turn oven down to 300-degrees.

8. Now for the chicken. Cut the breasts in half lengthwise.

9. Season with salt and pepper.

10. Heat olive oil in a skillet and add breasts.

11. Cook until they’re golden on one side, then flip, and stick in oven.

12. Bake for 10 minutes.

13. Pour milk and cream in a saucepan, and bring to a boil.

14. Reduce to a simmer and stir in garlic, pesto, and cheese.

15. When chicken has reached 165-degrees, remove from oven.

16. Add noodles to Alfredo sauce and simmer all together for a few


17. Pour sauce and noodles in a bowl, and top with chicken.

18. Season the whole meal with salt and pepper, and enjoy!

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