Ketogenic Chicken Alfredo with Spaghetti Squash “Noodles”

Keto Chicken Alfredo

Since embarking on my ketogenic diet (1 month strong) I have been experimenting with many recipes that I love, but have been modifying them to fit my low/no carb lifestye.   Chicken alfredo is actually a great recipe for those on the ketogenic diet since it is already a relatively low sugar dish (excluding the noodles of course).  Give this one a shot and you won’t be disapointed…..one of my personal favorites!

This recipe could feed 3 or 4 people but I enjoy making it for my weekly healthy meal prep.  Hope you enjoy and dont forget to ask your TT consultant if you need any advice!!

Ingredients:

  • 1 Spaghetti squash
  • 2 Chicken breasts (boneless, skinless)
  • 1.5 cups of heavy creme
  • 6 tablespoons grated parmessan (fresh or in the bag, not out of shaker can)
  • 1/2 bag of frozen peas
  • 1 pack of mushrooms (chopped)
  • 3 gloves of garlic
  • 1/3 of a white onion
  • Large handful of Basil
  • Large handful of spinach
  • Salt, pepper, red pepper flakes, nutmeg, chili powder

Recipe:

  1. Slice squash in half and place face down on baking sheet
  2. Bake squash for 35 minutes at 375 degrees
  3. Use a fork to scrape the spaghetti squash out of the shell and set aside
  4. Cook chicken breasts, slice into finger sized pieces and set aside
  5. In a pot or deep saucepan saute onions and garlic for about 2 minutes or until lightly browned
  6. Add 1.5 cups of cream and simmer for 2 minutes, or until it starts to bubble (stir occasionally)
  7. Add about 1 tablespoon of parmesan cheese to the cream each minute for 6 minutes (6 tablespoons total)
  8. After simmering for about 10 minutes add the mushrooms
  9. Cook mushrooms for 5 minutes until the reduce, then add basil, spinach and frozen peas
  10. Finally add the cooked chicken and simmer for about 5 minutes, stirring occasionally
  11. Spoon chicken alfredo onto spaghetti squash
  12. Season to taste (I recommend about 1 tablespoon of each seasoning mentioned in the ingredients, and 1/2 tablespoon red pepper flakes)