Ingredients
INGREDIENTS:
4 boneless, skinless chicken breasts (about 1.5 lbs)
1 teaspoon salt ½ teaspoon black pepper
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
8 oz keto-friendly pasta (like zucchini noodles or shirataki)
2 tablespoons butter 4 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon red pepper flakes ¼ cup chicken broth Salt and pepper to taste Fresh parsley, chopped (for garnish) Extra Parmesan cheese (for garnish)
Instructions
1. Season chicken with salt, pepper, garlic powder, onion powder, and paprika.
2. Heat olive oil in a skillet, cook chicken until golden brown, then rest.
3. Boil keto pasta according to package instructions, drain, and set aside.
4. In the same skillet, melt butter, sauté garlic, then add cream and broth.
5. Stir in Parmesan, thyme, oregano, and red pepper flakes until smooth.
6. Add sliced chicken and cooked pasta to the sauce, toss to combine.
7. Garnish with parsley and extra cheese, serve warm.
PREP TIME & NUTRITION:
Prep Time: 10 minutes, Cook Time: 30 minutes, Total Time: 40 minutes, Servings: 4, Calories: 550, Net Carbs: 10g, Fats: 40g, Protein: 35g