So that you may be preparing Keto Chicken Alfredo recipes for your family however this tips may be helpful.
Never prepare dinner these items in an Air Fryer
In the last few years, Air Fryers have grow to be highly regarded as well as an important kitchen equipment. Essentially an amped-up countertop convection oven, it's quite ceaselessly beneficial by cooking specialists to organize frozen meals, bake cookies, and even fry bacon, hen and other meats. Air frying is more healthy than frying in oil. It cuts calories by 70% to 80% and has quite a bit much less fats. This cooking technique may additionally reduce down on some of the other dangerous effects of oil frying.
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We hope you got benefit from reading it, now let’s go back to keto chicken alfredo recipe. You can cook keto chicken alfredo using 15 ingredients and 17 steps. Here is how you cook it.
The ingredients needed to cook Keto Chicken Alfredo:
- Provide 3.5 lb Boneless Skinless Chicken Thighs (trimmed)
- Get 5 bags Pasta Zero spaghetti (shirataki noodles)
- Take 1 cup Shredded Sharp Cheddar
- Take 8 oz stick Unsalted Butter
- You need 8 oz block Cream Cheese
- Take 1.5 cups Heavy Whipping Cream
- Get 7 slices Thick Cut Bacon
- You need 2 cups Mayonnaise
- Get 1 cup Shredded Parmesan cheese
- Provide 1 cup Grated Parmesan Cheese
- Use Optional:
- Get Garlic Powder
- Prepare Onion Powder
- Prepare Italian Seasoning
- Take Black Pepper
Steps to make Keto Chicken Alfredo:
- Preheat oven to 375°
- Set cream cheese out to soften
- Trim chicken thighs and set aside
- In large mixing bowl add 2 cups of mayo, 1 cup Grated Parmesan and optional seasonings. Mix ingredients.
- Add chicken to bowl and evenly coat in mixture. Add chicken to lightly greased baking sheet and top with any remaining mayo mixture.
- Bake in oven for 45-60min or until internal temperature reached 165° then let cool.
- While chicken is cooking add large stock pot to oven and fill 2/3 up with water and start to boil (this is for the noodles)
- While chicken is cooking and and water is heating, fry bacon in saute pan. Reserve bacon fats for later use. After bacon is done, set aside to cool
- Put medium sized sauce pot on stove, add stick of butter and melt over low heat. Once melted add heavy cream and and bacon fats then slowly start warming up to low-medium heat
- Add noodles to strainer and rinse off then add to boiling water. Stirring occasionally
- Once cream sauce has warmed add softened cream cheese and begin to melt. Stirring constantly
- When cream cheese is melted you can add optional seasonings and increase heat of sauce to medium. Stirring regularly.
- When sauce begins to bubble remove from heat and slowly stir in cheddar and shredded parmesan. Continue stirring until melted. Then add one cup of water to thin sauce, cumble bacon and add to sauce, add to low heat and stir.
- Remove noodles from water and rinse in strainer then return to pot (not on burner) and pour half of sauce over it and stir. (These noodles technically don't need to be cooked but I do because it seems to help their taste)
- You can either portion the pasta for meal prep or add to serving dish
- Chop chicken and scoop it onto pasta. Pour remaining sauce atop pasta.
- Enjoy!
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