Keto Low-Carb Fettuccine Chicken Alfredo with Shirataki Miracle Noodles
Keto Low-Carb Fettuccine Chicken Alfredo with Shirataki Miracle Noodles is the best, quick, and easy keto-friendly recipe that includes fresh broccoli and spinach. You can also use frozen or even asparagus. This post outlines shirataki noodles ingredients, nutrition facts, and where to buy. I've also made variations of this recipe with zucchini noodle (zoodles) and spaghetti squash.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
- 1 1/2 cups fresh broccoli You can also use frozen, steamable broccoli
- 2-3 7oz packages Shirataki Fettuccini noodles I used 3 packages in this recipe. The noodles are fairly long in length. Use your judgment and decide if you want to cut them in half
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 2 chicken breasts, mine were about 16oz total sliced into cubes
- salt and pepper to taste
- McCormick's Grill Mates Montreal Chicken Seasoning to taste
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 1/2 cup heavy cream, If you prefer a lot of cream sauce try 3/4 cup try 3/4 cup
- 4 oz cream cheese, cut into chunks
- 1/2 cup Parmesan reggiano cheese shredded
- 2 cups fresh spinach
Slice the broccoli crown into small florets.
Add an inch of water to a saucepan. Boil the water on high heat. The exact amount of water you will need will vary based on the size of your pan.
Add the broccoli to the water. Reduce the heat to low. Cover the pan and cook for 5-6 minutes until the broccoli is tender. You can test it by poking with a fork.
Shirataki Noodles Prep
Bring a large pot of water to a boil with the 1/4 teaspoon of salt (high heat) on the stove.
Remove the Shirataki noodles from the packaging. Place the noodles in a strainer and rinse them thoroughly with water for a couple of minutes. The noodles may have an odor when you remove them from the packaging. This is normal. Rinsing them really well will help remove that. When they cook, this will also disappear.
Add the noodles to the salted boiling water. Cook for 2-3 minutes.
Remove the noodles from the boiling pot and dry the noodles thoroughly with paper towels.
Place a skillet on medium heat. Add the noodles to the pan. Stir the noodles in the pan for 2-3 minutes. This will help drain the excess moisture from the noodles. These steps are important, so the noodles aren't watery.
Remove the noodles from the pan and set aside.
Add the olive oil to the skillet. Next, add the chicken cubes and season with salt and pepper to taste.
Cook for 4-5 minutes, flipping the chicken until the chicken is no longer pink.
Remove the chicken from the skillet and set aside on a plate.
Add the butter and garlic to the skillet on medium heat. Allow the butter to partially melt and then add the chunks of cream cheese, Parmesan Reggiano, heavy cream, and salt and pepper to taste.
Stir continuously until the cheese has melted. The cream cheese may take some time to dissolve.
Add the chicken, steamed broccoli, fresh spinach, and noodles to the pan. Stir to coat the noodles. Cook until the spinach wilts.
Cool before serving.
I like to add cream cheese to my alfredo sauce. You can totally omit it if you wish. I add cream cheese for additional flavor. It also helps add a little additional fat for keto macros.
What Do Shirataki Noodles Taste Like?
They don't have much taste. The noodles will carry the taste of the dish that you pair them with. In this case, alfredo sauce. There is a very noticeable TEXTURE. The texture is very slick, and could be described as rubbery. They don't taste anything like rubber, but the texture is very on par.