Keto Cajun Chicken Alfredo Pasta
Keto Cajun Chicken Alfredo Pasta is a low carb version of everyone’s favorite creamy cajun chicken pasta made with blackened chicken and keto pasta.
- 16 ounces Blackened chicken
- 3 tablespoons Butter
- 2 cloves Garlic finely minced
- 2 cups Heavy Cream
- 5 ounces Parmesan grated
- 1 tablespoon Creole seasoning
- 18 ounces Natural Heaven Heart of Palm noodles drained
Make the blackened chicken before starting your sauce and set aside or make ahead of time and reheat before serving.
Melt 3 tablespoons of butter in a pan over medium high heat. Add garlic to the pan and cook for 1 minute.
Pour the heavy cream into the pan and bring it to a simmer over medium high heat, approximately 5-7 minutes. Make sure to stir often so the cream doesn’t burn.
Stir in the Parmesan and creole seasoning and continue to cook until it thickens, approximately 8-10 minutes. You will know it is ready when the sauce is thick enough to coat the back of your spoon.
Remove the sauce from the heat and drop the Heart of Palm noodles into it. Let cook for 5 minutes to warm the noodles through.
Serve pasta with thinly sliced blackened chicken on top.
Serving: 12ounces | Calories: 859kcal | Carbohydrates: 12g | Protein: 41g | Fat: 72g | Saturated Fat: 45g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 290mg | Sodium: 1580mg | Potassium: 576mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2926IU | Vitamin C: 3mg | Calcium: 521mg | Iron: 151mg