I make this about once a week in our house!.

This recipe is a delicious and satisfying alternative to traditional Chicken Alfredo. Ground chicken is formed into meatballs and coated in a rich and creamy low-carb Alfredo sauce made with heavy cream and Parmesan cheese.


Low Carb Chicken Meatballs Alfredo



Ingredient Quantity
Ground chicken 1 pound
Almond flour 1/4 cup
Large egg 1
Minced garlic 2 cloves
Salt 1/2 teaspoon
Black pepper 1/4 teaspoon
Olive oil 1 tablespoon
Heavy cream 2 cups
Grated Parmesan cheese 1 cup
Butter 1 tablespoon
Salt and pepper To taste


  1. Make the Chicken Meatballs:

    • In a large bowl, combine the ground chicken, almond flour, egg, minced garlic, salt, and pepper. Mix well with your hands or a spoon until everything is evenly incorporated.
    • Roll the mixture into small meatballs, about 1 inch in diameter. Place them on a plate or baking sheet lined with parchment paper.
  2. Cook the Meatballs:

    • Heat olive oil in a large skillet over medium-high heat.
    • Add the meatballs in a single layer, avoiding overcrowding.
    • Sear them for 8-10 minutes, turning them occasionally, until golden brown on all sides.
    • Transfer the cooked meatballs to a plate and set aside.
  3. Create the Alfredo Sauce:

    • Wipe out the skillet slightly, then reduce heat to medium.
    • Add butter and melt it.
    • Pour in the heavy cream and whisk constantly to combine with the melted butter.
    • Bring the mixture to a simmer and whisk occasionally.
    • Gradually add the grated Parmesan cheese, whisking continuously until the cheese melts and the sauce becomes smooth and creamy.
    • Season with salt and pepper to taste.
  4. Assemble and Serve:

    • Add the cooked meatballs back to the skillet with the Alfredo sauce.
    • Gently stir to coat the meatballs evenly in the sauce.
    • Simmer on low heat for a few minutes to let the flavors meld.
    • Serve hot, garnished with additional Parmesan cheese and chopped parsley if desired.

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