Chicken Alfredo is a luxurious dish – there’s no way around it. Cheesy, rich sauce blankets grilled chicken and pasta.
The damn pasta.
The texture is integral to the dish, at least for me. Since I have been low-carbing (decades) I have noticed that pasta adds texture more than anything else — it’s a vehicle to get that sauce from the plate to your mouth. A grilled chicken breast covered in Alfredo sauce is just not quite right. In this dish I used broccoli to stand in for the pasta. In this case, since I am going for a certain texture, I like to cook it beyond the crisp-tender stage and get it to the soft-but-still-holds-it’s-shape stage.
For the sake of lovely images I left the chicken breast whole. When you make this for yourself, and I absolutely know you will because it is amazing, cut the chicken in bite sized pieces and mix everything up before sprinkling on the bacon. That’s what I did when I was done taking pictures!
Learn to season your foods generously. When you are watching carbs bland food is the enemy. For some reason it always makes me crave carbs! This chicken is far from bland. I seasoned it with salt, pepper, ancho chilie powder, garlic, and a pinch of cayenne and then I sauteed it in a little chipotle infused olive oil. The result? Perfectly cooked, tender on the inside and spicy-crispy on the outside with an aroma that made my tummy turn somersaults in anticipation!
The spiciness of the meat sets of the rich creaminess of the sauce and the broccoli acts as the pasta to pull it all together nicely. It would b perfect right there but then you sprinkle some crisp, smoky bacon and kick it over the top.
This will freeze well if you want to do several portions at once and freeze them individually. If you are planning on freezing don’t completely cook the broccoli — leave it a little crisp. That way it won’t be mushy when you warm it up.
One more thing. It is super easy to make your own Alfredo sauce but in this case I used Prego’s new Alfredo with Bacon. It has 3 carbs per 1/4 cup serving and saves me some time. If you want to make your own, homemade Alfredo that’s fine, too. One of these days I will get my recipe for low carb Alfredo sauce posted! The Prego Alfredo sauce with bacon has just 2 carbs per serving.
Low-Carb Chicken Alfredo with Bacon (Induction, Phase 1)
- 1/3 lb chicken breast
- Salt and pepper
- 1/8 teaspoon ancho chili powder
- Pinch of cayenne
- pinch of garlic powder
- Olive oil for sauteeing preferably chipotle infused
- 1/4 cup Alfredo Sauce
- 3/4 cup broccoli
- 1 slice bacon cooked crisp
- Steam the broccoli until tender.
- Cut the chicken breast into bite sized pieces or leave whole.
- Season on both sides with the salt, pepper, ancho, cayenne, and garlic.
- Heat the olive oil in a heavy pan until it shimmers and then carefully lay the meat down in it.
- Cook until golden brown and caramelized on one side.
- Flip and cook on the other side until it is done, about 160 on a meat thermometer.
- Let stand for a few minutes for the juices to be absorbed into the meat. It will finish cooking to 165F during this time.
- Heat the Alfredo sauce .
- Mix the chicken and broccoli together gently and then pour the sauce over it and mix in well.
- Crumble bacon on top.
- If using the chicken breast whole then arrange the broccoli on the plate, add the chicken breast and then sauce it carefully. Add the bacon for garnish.