Keto Chicken Alfredo

Keto Pasta?!? Yup!
Calories and macros per serving below

Calories: 968
Carbs: 7.9g
Net Carbs: 4.5g
Fat: 85.7g
Protein: 46.7g


  1. 3.5 lb Boneless Skinless Chicken Thighs (trimmed)
  2. 5 bags Pasta Zero spaghetti (shirataki noodles)
  3. 1 cup Shredded Sharp Cheddar
  4. 8 oz stick Unsalted Butter
  5. 8 oz block Cream Cheese
  6. 1.5 cups Heavy Whipping Cream
  7. 7 slices Thick Cut Bacon
  8. 2 cups Mayonnaise
  9. 1 cup Shredded Parmesan cheese
  10. 1 cup Grated Parmesan Cheese
  11. Optional:
  12. Garlic Powder
  13. Onion Powder
  14. Italian Seasoning
  15. Black Pepper


  1. Preheat oven to 375°

  2. Set cream cheese out to soften

  3. Trim chicken thighs and set aside

  4. In large mixing bowl add 2 cups of mayo, 1 cup Grated Parmesan and optional seasonings. Mix ingredients.

  5. Add chicken to bowl and evenly coat in mixture. Add chicken to lightly greased baking sheet and top with any remaining mayo mixture.

  6. Bake in oven for 45-60min or until internal temperature reached 165° then let cool.

  7. 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)

  8. 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

  9. 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

  10. Add noodles to strainer and rinse off then add to boiling water. Stirring occasionally

  11. Once cream sauce has warmed add softened cream cheese and begin to melt. Stirring constantly

  12. When cream cheese is melted you can add optional seasonings and increase heat of sauce to medium. Stirring regularly.

  13. 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.

  14. 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)

  15. You can either portion the pasta for meal prep or add to serving dish

  16. Chop chicken and scoop it onto pasta. Pour remaining sauce atop pasta.

  17. Enjoy!

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