"Your favorite Italian pasta dish made low carb! This keto chicken alfredo is simple to make with grilled chicken thighs tossed with tender noodles and coated in a rich, thick and creamy white sauce. A show-stopping keto dinner in about 30 minutes!"
1. Salt and pepper chicken on both sides. Grill, covered, over medium high heat for 3-4 minutes. Flip and grill on the other side until chicken reaches an internal temperature of 165 degrees Fahrenheit. Remove and slice into strips.
3. In a small bowl or measuring cup, whisk together egg yolk and heavy whipping cream. Pour into garlic butter mixture and reduce heat to medium low. Continue stirring and cooking until the sauce has thickened enough to coat the back of a spoon (about 5-10 minutes). Do not let the sauce boil.
4. Once thickened, stir in keto noodles and parmesan cheese. Stir until cheese is melted. Season with salt and pepper. Add chicken. Serve with your favorite keto vegetables like broccoli or asparagus.