2 Tablespoons avocado oil 2 pounds Chicken breast, cut into 2 inch chunks - you could also use boneless skinless chicken thighs. ½ teaspoon Garlic ½ teaspoon Dried basil 1 teaspoon Kosher salt 1 teaspoon Pepper 1 teaspoon Oregano 1 cup Shredded parmesan 1 cup Heavy whipping cream
Ingredients
Heat a large skillet over medium high heat. Add in the avocado oil followed by the chicken. Season the chicken with all of the seasonings.
Step 1
Continue to cook until the chicken is cooked through, stirring occasionally. Check the internal temperature with a meat thermometer.
Step 2
The chicken is ready when the temperature reaches 165F. Remove from the pan and set aside.
Step 3
Reduce the heat to medium and add the heavy whipping cream. Let your heavy cream cook for a few minutes until it starts to bubble. Stir in your parmesan cheese.
Step 4
Remove from the heat and whisk until the cheese is completely melted. Add your chicken back to your skillet. Stir chicken until is evenly coated with sauce. Garnish with fresh parsley if desired.
Step 5
I recommend storing this keto chicken Alfredo in an airtight container in the refrigerator for up to 4 days.
Storage Instructions
Pretty much any cream sauce you reheat in the microwave is going to break. That means the oil will separate from the cream and become an oily mess.
Storage Instructions