One-Pan Creamy Chicken Alfredo Recipe

This keto creamy chicken Alfredo is a nutritious, full-fat, protein-packed, and delicious one-pan meal.

This recipe is a one-pan meal, which makes dinner super easy. I’ve prepared a free eBook of more one-pan meals for you so be sure to get your copy at the end of the post.

It’s autumn in New York. There’s a chill in the air, and there’s vibrant fall foliage to admire on my afternoon walks. With the cooler weather arriving, my family and I have been craving something warm and comforting for dinner.

One-pan chicken Alfredo is one of our favorite poultry dinners; that perfect easy meal with creamy deliciousness in every forkful. Tender chicken breasts are tossed with baby spinach and delicate mushrooms and covered in a velvety sauce.

It’s one of my many Italian-inspired recipes, similar to Keto Chicken Piccata, but featuring the low-carb cream sauce.

Traditionally, creamy Alfredo sauce is made with heavy whipping cream and Parmigiano cheese. 

But the one ingredient that takes this meal to the next level? Bacon! It adds another delicious flavor.

Psst! If you’re into staying low-carb but don’t want to skimp on flavor, you’ve gotta see what we’ve got in our low-carb collection. It’s packed with recipes such as, Gluten-Free Chicken Fajitas: Recreate Restaurant Quality in Your Kitchen and delicious Sizzling Broiled Chicken Breasts plus tips to help you stay on track and happy.

If dairy agrees with you, then you must taste this recipe. Seriously, it’s so good. My family didn’t leave any leftovers when I served it for dinner earlier this week. 😉

Another thing I love about it: since you make everything in one skillet, clean up is super easy.

So, here is what you need to make one-pan creamy chicken Alfredo.

Ingredients

• Bacon: Adds a smoky and savory flavor to the dish.
• Chicken: Slice skinless and boneless chicken breasts in half or get them already thin-sliced from your butcher. With a meat mallet, pound them for tender juicy meat. Then cut into thirds.
• Heavy whipping cream: This forms a rich and velvety base for our sauce. I always recommend organic because it’s non-GMO with no antibiotics nor toxic pesticides (note: half & half will not produce the same thick creamy sauce).
• Parmigiano Reggiano cheese: I recommend aged cheese that you grate yourself. The pre-grated type contains preservatives meant to keep it from clumping. It doesn’t melt quite as well.
• Fresh garlic: Slice thinly to increase its surface area, intensifying the flavor.  
• Baby spinach: Adds a pop of color, freshness, and nutritional value to the dish, as well as a subtle earthy flavor.
• Salt: balances the dish’s overall taste.
• Butter: to sauté the mushrooms.
• And mushrooms: contribute an earthy and meaty flavor to the dish.

Instructions

*Free printable recipe card is available at the end of the post.

We’re going to cook the ingredients one at a time, using the same large skillet. Then, at the end, we’ll toss them all back together in the skillet along with the unbelievably creamy Alfredo sauce.

It all starts with the bacon. Cook your bacon until it’s crispy.  Then set it aside on a plate with a paper towel.

Pound your chicken with a meat tenderizer and season it with salt. Then thoroughly cook the chicken in batches so as not to crowd the pan, with garlic in the bacon grease. You want a nice sear on both sides. Then remove the chicken to a large bowl, cover and set aside.

Next, sauté your spinach for only about a minute or two. When you first add it to the skillet, it will look like a lot of spinach, but it wilts very quickly when cooked.

Then drain it and set aside in the bowl with the chicken.

Wipe the skillet clean so it will be ready for your mushrooms.

The large skillet will give the mushrooms plenty of room so that they can brown. Add butter to the skillet and cook your mushrooms, tossing them with a wooden spoon until they’re brown (about 5 minutes). Then add some garlic and cook for one more minute. Finally, season with salt and set aside with the chicken.

For Chicken Alfredo Sauce

Now wipe the skillet clean again so it will be ready for cooking your sauce.

Add cream to the pan and bring it to a low boil for a few minutes. Then turn the heat down and stir in your grated cheese. High heat can cause the cheese to curdle so be sure the temperature is very low (150 ℉). 

Finally, toss in your bacon, chicken, spinach, and mushrooms. And, voila! It’s ready to serve, warm from the stove.

Serving suggestions:

1. Zucchini Noodles: Traditionally Chicken Alfredo is served with gluten free pasta. Swap for Spiralized Zucchini Noodles With Pesto Sauce to keep the meal low-carb and add a fresh, light texture.
2. Spaghetti Squash: When this unique squash is cooked, the inside turns into beautiful, pasta-like strands. Here’s Your Ultimate Guide for How To Cut And Cook Spaghetti Squash. It’s delicious topped with the creamy chicken Alfredo.
3. Cauliflower Rice: Serve the creamy chicken Alfredo over Seasoned Cauliflower Rice for a hearty yet low-carb alternative that soaks up the sauce well.
4. Roasted Asparagus: A side of roasted Bacon Wrapped Asparagus adds a crunchy texture and pairs wonderfully with the richness of the Alfredo sauce.

Pro tips and recipe notes:

Can I use frozen spinach instead of fresh baby spinach? Yes, you can use frozen spinach, but make sure to thaw and squeeze out excess moisture before adding it to the pan.

Can I use pre-cooked chicken for this recipe? Yes, you can use pre-cooked chicken, such as rotisserie chicken or leftover grilled chicken. Simply add it to the pan towards the end of cooking your sauce to heat through.

What can I substitute for mushrooms if I don’t like them? You can omit mushrooms altogether or substitute them with other vegetables such as bell peppers or zucchini.

How do I store leftovers? Store any leftover chicken Alfredo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.

One Pan Creamy Chicken Alfredo delivers a satisfying meal protein-packed with flavor and comfort. It’s a nutritious, convenient and delicious solution for busy weeknight dinners. Make this tonight. You’re going to love it.

If you enjoy this recipe, you might also enjoy my free ebook One-Pan Meals that has many more easy and delicious recipes for you to try. When you use just one pan, you won’t have to spend hours cleaning dishes.

Try these top recipes next:

Gluten Free Classic Italian Lasagna – Here’s your step by step guide to make amazing classic three-cheese Italian lasagna casserole with intensely flavored sauce, just the right balance of cheeses, chunky beef, sweet Italian sausage, and gluten free pasta.

Chicken And Peppers: Olive Oil And Garlic Style – This secret family recipe is as nourishing as it is delicious. You’re sure to get two thumbs up from everyone at your table.

Slow Cooker Braised Short ribs – This is the ultimate comfort food. They’ll simmer in your slow cooker in a beautiful red wine sauce until the meat is so tender and juicy it literally falls right off the bone.

Irish Nachos – Looking for a crowd-pleasing snack? Try this mouthwatering recipe featuring crispy, seasoned potato slices drowned in cheese, and bacon. Easy to make, irresistible to taste!

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One-Pan Creamy Chicken Alfredo

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This creamy chicken Alfredo is a nutritious, full-fat, protein-packed, and delicious one-pan meal.

Course Dinner

Cuisine Italian-American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 485kcal

Author Barbara Bianchi

Ingredients

• 5 slices of bacon chopped
• 1 1/2 pounds of boneless, skinless chicken breasts thin-sliced
• 1 cup of heavy whipping cream
• 3/4 cup of Parmigiano Reggiano cheese grated
• 3 cloves of garlic sliced
• 5 ounces of baby spinach
• salt to taste
• 2 tablespoons of butter
• 8 ounces of mushrooms sliced

Instructions

• Cook bacon. Drain, and set aside on a plate with a paper towel.
  5 slices of bacon
• Meanwhile, cover and pound chicken breasts with a meat tenderizer. Then season chicken with salt. Add the chicken, in batches so as not to crowd the pan, with 1 clove of the garlic and brown chicken in the bacon grease about 3-4 minutes on each side. Turn off the flame. Remove chicken to a bowl, cover and set aside.

  Note: As soon as the garlic begins to brown, transfer it to a bowl with a slotted spoon. You will add it back in with the chicken in the final step.
  1 1/2 pounds of boneless, skinless chicken breasts, salt to taste
• Then sauté the spinach on low for about 1 minute, drain, and set aside in the bowl with the chicken.
  5 ounces of baby spinach
• Wipe the skillet clean so it will be ready for your mushrooms.
• Add butter to the skillet and cook your mushrooms, tossing them with a wooden spoon until they're brown about 5 minutes. Then add the remaining 2 cloves of garlic and cook for one more minute. Then season with salt and set aside with the chicken.
  2 tablespoons of butter, 8 ounces of mushrooms

For Chicken Alfredo sauce:

• Wipe the skillet clean again so it will be ready for cooking your sauce.
• Now add cream to the pan and bring it to a low boil for a few minutes. Then turn the heat down and stir in your grated cheese (I use aged Parmigiano Reggiano). High heat can cause the cheese to curdle so be sure the temperature is very low (150 ℉).

  Finally, toss bacon, chicken, mushrooms, garlic, and spinach back into the skillet. Serve warm and enjoy.
  1 cup of heavy whipping cream, 3/4 cup of Parmigiano Reggiano cheese

Notes

Can I use frozen spinach instead of fresh baby spinach? Yes, you can use frozen spinach, but make sure to thaw and squeeze out excess moisture before adding it to the pan.

Can I use pre-cooked chicken for this recipe? Yes, you can use pre-cooked chicken, such as rotisserie chicken or leftover grilled chicken. Simply add it to the pan towards the end of cooking your sauce to heat through.

What can I substitute for mushrooms if I don't like them? You can omit mushrooms altogether or substitute them with other vegetables such as bell peppers or zucchini.

How do I store leftovers? Store any leftover chicken Alfredo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.

Nutrition

Calories: 485kcal | Carbohydrates: 5.3g

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