Low-Carb Chicken Alfredo

Veggie alfredo

I’m currently having a love affair with low-carb cooking and I must say, I’m enjoying it quite a lot.

I have never been an advocate of cutting all carbs from my eating regimen because I know that I simply couldn’t. Believe me, I’ve tried. I have two painful weeks of the keto diet engrained in my mind.

So while I love and will never break up with carbs, I am aware that it’s not healthy to have too much of them. Also, my abs do not agree with all the cake my heart wants to enjoy. Since I started carb-cycling, I’ve managed to have days when I can enjoy all the carbs I want.  But these days are still mixed in between the sadder low-carb days of chicken breasts and broccoli…

So I have been on a quest to find ways in which I could try and enjoy the low-carb days. In this quest, I recruited some of the lessons I learnt through the keto diet. While the overall experience was harrowing, one thing I learnt was how to make great-tasting, low-carb meals. It’s amazing how many great meals you can create using vegetables to replace carbs.

It’s that concept that inspired this Low-carb Chicken Alfredo recipe. Using a cheese sauce I usually add to my cauliflower bake, I replaced the pasta with carrot and baby marrow (zucchini) and created this amazing low-carb, high-protein meal. And it did not disappoint!

Give it a try and let me know what you think!

Low-Carb Chicken Alfredo recipe
Nutrition Information
  • Serves: 4
  • Calories: 340
  • Fat: 13.7g
  • Saturated fat: 7.7g
  • Unsaturated fat: 1.2g
  • Trans fat: 2.3g
  • Carbohydrates: 6.8g
  • Sugar: 3.0g
  • Sodium: 203.6mg
  • Fiber: 1.1g
  • Protein: 44.9g
  • Cholesterol: 124.1mg
Prep time: 
Cook time: 
Total time: 
For the cheese sauce:
  • ¼ cup Low-fat cheddar cheese, grated
  • 3Tbsp medium-fat cream cheese ( I used Tomato & Thyme flavoured)
  • 2tsp wholewheat flour
  • ½ cup milk
  • ¼ tsp garlic, minced
  • ½ Tbsp coconut oil
  • Salt & pepper
For the chicken:
  • 3 chicken breasts
  • Herb spices
  • Salt
  • Cayenne pepper
Veggie fettuccine:
  • 3 medium baby marrows (zucchini)
  • 2 medium carrots
  • ¼ red bell pepper
To marinade the chicken:
  1. Cut the chicken breasts into strips
  2. Season the chicken with herbs, cayenne pepper and salt
  3. Cover the chicken and put it aside.
To make the cheese sauce:
  1. Add coconut oil and garlic to a small pot/skillet
  2. Cook for 1 minute then add flour and stir
  3. Add milk and bring to a low simmer
  4. Add cream cheese and whisk until combined
  5. Stir in the cheddar cheese until melted
  6. Remove from the heat and set aside
To make the final dish:
  1. Add coconut oil to a large pan
  2. Add the marinated chicken pieces to the pan
  3. Cook the chicken for up to 10 minutes until tender and cooked through
  4. Add all the vegetables and stir through for about 5 minutes until cooked but still crunchy
  5. Add the cheese sauce and mix thoroughly
  6. Serve hot!

Veggie chicken alfredo



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