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+ servings

Low Carb Chicken Alfredo

A blend of savory chicken, tender vegetables, and creamy Alfredo Sauce. 

Course Main Course
Cuisine Italian
Keyword Chicken Alfredo, Keto Chicken Alfredo, Low Carb Chicken Alfredo
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Amy - The Speedy Spatula


  • 2 boneless skinless chicken breasts thawed and cut into thin strips
  • 1 large yellow squash cut into rounds
  • 1 cup frozen chopped spinach
  • 2 Portabello mushrooms chopped
  • 1 tsp fresh minced garlic
  • 3 tbsp butter
  • 22 oz Alfredo Sauce
  • 1 tsp dried basil flakes
  • 1 tsp dried parsley flakes
  • 1/2 tsp ground black pepper
  • Shredded Parmesan Cheese garnish


  1. Place the butter, garlic, basil, parsley, black pepper, and chicken in a large, nonstick skillet and cook on medium heat until the chicken is cooked through. 

  2. Rinse the squash and mushrooms under cool water, removing any dirt.

  3. Remove and discard both ends of the squash, then cut it into thin rounds.

  4. Chop the mushroom into bite sized pieces.

  5. Add the frozen spinach, squash, and mushrooms, to your skillet with the chicken and seasonings and stir well.

  6. Pour the Alfredo sauce over the contents in the skillet and stir well.

  7. Place a lid on the skillet and continue cooking on medium/medium high heat until the veggies are cooked through and tender (about 10-15 minutes),

  8. Remove from heat and serve with freshly grated Parmesan cheese sprinkled over the dish. Enjoy!