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If you’re looking for comfort food, nothing beats a creamy bowl of chicken alfredo twirled through pasta. This here is the best chicken alfredo you will ever eat. My husband devours the stuff, and it’s a great meal to serve company. Low carb, THM S
It’s just really easy and really good. The blender sauce is the best alfredo sauce ever, and when combined with the chicken it hits all the right notes >> creamy, savory, comforting, with a hit of black pepper. It may not be made with traditional methods, but this recipe WORKS and it’s delicious. We don’t waste time making chicken alfredo over here.
Make it ahead!
This chicken alfredo can even be made ahead – it reheats well! (I haven’t tried freezing it.)
Let’s talk about noodles
Serve over (or tossed through) your low carb noodles of choice – spiralized and sautéed zucchini or yellow squash, baked spaghetti squash, roasted broccoli, Dreamfields spaghetti, etc.
Dreamfields pasta: Dreamfields is a personal choice item on the THM plan. Don’t use it more than once a week and stick to the serving size on the box. You can find more info on the THM Food Analyzer app. If you’re following a strictly low carb or keto lifestyle, veggie noodles may be a better option for you.
Zoodles: See the recipe card below for instructions on how to make your own low carb veggie noodles! You can combine squash noodles with cooked Dreamfields noodles for better nutrition from the zoodles with the taste of Dreamfields pasta. (That’s what I did in the pictures: Dreamfields spaghetti + yellow summer squash zoodles.)
This is chicken alfredo 2.0
This recipe has replaced the original chicken alfredo recipe published to my website in March 2016. (You can still find that recipe on page 68 of my first cookbook, Necessary Food.) This one has been updated with some improved culinary know how and better flavors – and a nice easy bag of Aldi chicken tenders.
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The Best Low Carb Chicken Alfredo
- Total Time: 50 minutes
- Yield: 10-12 servings
Description
If you’re looking for comfort food, nothing beats a creamy bowl of chicken alfredo twirled through pasta. This here is the best chicken alfredo you will ever eat. My husband devours the stuff, and it’s a great meal to serve company. Low carb, THM S
This chicken alfredo can even be made ahead – it reheats well! (I haven’t tried freezing it.)
Ingredients
- 2 pounds, 8 ounces frozen chicken tenderloins, thawed (you can get this size bag from Aldi)
- 4 tablespoons salted butter
SAUCE
- 2 1/2 cups plain unsweetened almond milk (not vanilla)
- 1 1/2 cups grated parmesan cheese (I used the green can kind)
- 1 1/2 cups heavy whipping cream
- 3/4 cup oat fiber
- 8 ounces reduced fat cream cheese
- 1 tablespoon onion powder
- 1 tablespoon jarred minced garlic
- 2 teaspoons black pepper
- 1/8 teaspoon cayenne pepper
- 3/4 teaspoon xanthan gum
- Salt (to taste) – see note in instructions below
Instructions
Cut the chicken into bite sized pieces – a kitchen scissors works great for this, but you could also use a sharp knife and a cutting board. Keep the “juice” from the chicken bag – you’ll need it later! (If you use fresh chicken and it doesn’t produce enough juice while cooking, you may need to add a little water to thin out the sauce later.)
Melt the butter in a 5.5 quart Dutch oven (or any large pot with a heavy bottom) on the stovetop. After the butter melts, sizzles, and goes quiet again, add the chicken and the juice from the bag. Cook the chicken over medium heat, stirring occasionally, until it’s fully cooked and the juices run clear. Turn the burner off when the chicken is cooked through.
While the chicken is cooking, blend all the sauce ingredients together – except for the xanthan gum – in a high powered blender until smooth. When everything is smooth, turn the blender on to low speed and drizzle the xanthan gum in through the hole in the lid a little at a time. Add salt to taste. I used 2 1/2 teaspoons, but my mom (who is used to cooking with less salt) said she used 1 teaspoon for 1 1/2 batches of sauce and it was plenty. Cover the hole and blend on high for a few seconds.
Pour the sauce over the cooked chicken in the Dutch oven and turn the burner back on. Bring the alfredo to a boil, then turn the heat down to low or medium low to simmer (uncovered) for about 10 minutes until the sauce is thick, stirring occasionally.
Adjust as desired. The alfredo may seem a little thin but it really thickens up as it cools on your plate. Serve over (or tossed through) your low carb noodles of choice – spiralized and sautéed zucchini or yellow squash, baked spaghetti squash, roasted broccoli, Dreamfields spaghetti, etc. A Caesar salad sans croutons makes a nice side dish.
Zoodles: Two medium yellow summer squash or zucchini make enough noodles for about three people (they really cook down). Sauté spiralized squash in butter in a pan on the stovetop – just until tender. Season generously with salt, pepper, and garlic powder. A spaghetti server works great to stir and serve. You can combine squash noodles with cooked Dreamfields noodles for better nutrition from the zoodles with the taste of Dreamfields pasta. Toss the alfredo with the noodles or serve on top.
Notes
Feel free to adjust the salt level depending on whether or not your chicken is brined. My bag of frozen chicken tenders from Aldi was.
I don’t recommend making this in the Instant Pot – I tried and it just sticks and burns.
Dreamfields pasta: Dreamfields is a personal choice item on the THM plan. Don’t use it more than once a week and stick to the serving size on the box. You can find more info on the THM Food Analyzer app. If you’re following a strictly low carb or keto lifestyle, veggie noodles may be a better option for you.
Oat fiber: This is a really fine, dry, low carb flour that I like to use for thickening soups and gravies. I don’t know of any great substitutes, but some people use psyllium husk flakes in its place. Oat fiber can usually only be found online. Use gluten free oat fiber for a gluten free option. Oat fiber and oat flour are different and are not interchangeable.
Xanthan gum: You can probably use glucomannan in its place, although I sometimes find it to be more slimy.
Allergy info: For a gluten free alfredo, use gluten free oat fiber and a gluten free noodle option. This alfredo is egg free. To make it nut free I would replace the almond milk with a combination of water and heavy cream/half and half. Allergy and nutrition info for alfredo only – not noodles.
This recipe has replaced the original chicken alfredo recipe published to my website in March 2016. (You can still find that recipe on page 68 of my first cookbook, Necessary Food.) This one has been updated with some improved culinary know how and better flavors – and a nice easy bag of Aldi chicken tenders.
- Prep Time: 25 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: THM S, low carb, gluten free
Keywords: thm, trim healthy mama, low carb chicken alfredo, thm chicken alfredo, gluten free chicken alfredo, blender chicken alfredo
This is going to be a lot of sauce. Have you tried freezing it yet? Will it break and lose all good texture? I often freeze single portions to reheat for lunch.
I’m sorry – I haven’t tried freezing it.
This was delicious and my family loved it! I like how your recipes serve many even if you only have a small family.
★★★★★
Love me some leftovers! I’m so glad you enjoyed it!
Hi, Briana!
This recipe looks absolutely delectable! I am a fifteen year old Trim Healthy Teen who adores alfredos of any form, so I was so happy to see this recipe re-posted! My mom got me both of your cookbooks for Christmas last year (I have been a silent fan for years) and I was so happy to start making so many delish recipes! I recently climbed back on the horse after a loooonngg break during which time my scales broke so I had no motivation. For some reason the scales going down motivates me beyond everything else. I am turning 16 this year and I would really like to get rid of my few extra lbs and look toned this summer.
Do you have any tips for me? I have been dieting with a variety of programs since I was 12, (I matured early) and have 30-40 lbs I could healthily lose. I am fairly active- biking, swimming, riding, and running, and working out. I am not a superfoodist. My family is supportive. We live in Lancaster County, PA, with Amish and conservative mennonite roots, and go to a mennonite church. We don’t eat a lot of junk. We don’t eat a lot of super healthy food. It’s mostly “normal”, if that makes sense. Meat and potatoes. Big family gatherings always have tons of pasta and potato options, lots of desserts. Church potlucks- again, lots of food. Sometimes I think that being Mennonite means being a foodie (besides our desire to love the Lord and serve others) 😉 at least in my opinion!!!
Hi Katy! Nice to hear from you! I know it can be hard to stick to a certain way of eating if the family and culture around you are swamped with good food. =) For me in your shoes it was helpful to just stick to meat and veggies most of the time and cut out the potatoes, breads, and sweets. Try to keep some easy healthy snacks on hand for yourself, eat a THM friendly breakfast every morning to start the day off right (breakfast is often easier to “do your own thing”), and if possible keep a sugar free dessert on hand. Maybe something you can make a big batch of and stick in the freezer in single servings for when you want dessert? A sugar free dessert option at a potluck is usually welcomed by all those who are either curious or are also trying to eat healthy. 😉 Sounds like you’re already doing a lot of things right! Just try to stay away from those major heavy carbs like potatoes, breads, and sweets and you’ll be pretty close to the right track even if you can’t get everything just perfect due to circumstances.
Does using zoodles with dreamfields make this a crossover?
No, it would still be an S as long as you stay within the serving size of the Dreamfields pasta. Dreamfields can be S or E.
Your chicken Alfredo v. 1.0 is one of my comfort foods. I eat it with zucchini noodles. I’ll have to try the updated version. 😊
I hope you enjoy it just as much!
So happy to see you suggest Dreamfields..l used it when I started Atkins several years ago…so sad when FDA said it wasn’t 5 carbs. Don’t understand, but I’m glad to take your word for it!😇. Recipes sounds outrageous!!😋. Will the Oat fiber work though, to save carbs?
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Yeah, I don’t understand either, so I’m also taking other people’s word for it. =P And it doesn’t seem to bloat me like regular pasta does, so I think that’s a good thing?? I’m afraid I don’t understand your oat fiber question; could you clarify? This recipe uses oat fiber to thicken the sauce. Oat fiber has 0g net carbs. =)
Spaghetti squash is a good alternative. With garlic and other spices it doesn’t taste too bad.
Yep, I’ve used that too!