I have always been a big fan of cream sauces. In all my years working in Italian restaurants, it was always the cream based dishes that caught my attention and adorned my plates. The sauce in this dish is amazing and so versatile. I like to serve it over top of my Rainbow Vegetable Noodle Recipe.
Check out some of my other favorite low carb chicken recipes:
- Peanut Chicken Skillet
- Pan-Seared Chicken with Balsamic Cream Sauce
- Lemon Sherry Chicken
- Chicken Dijon with Mushrooms and Artichokes
- Creamy Chicken Scampi
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PrintChicken and Mushrooms with Roasted Red Pepper Alfredo Sauce – Low Carb, Gluten Free
- Yield: 4 Servings 1x
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Ingredients
- 1 1/2 lbs chicken breasts, cut into tenders sized pieces
- 3 tbsp butter
- 1 shallot, diced
- 3 cloves garlic, minced
- 6 oz mushrooms, sliced
- 1/4 tsp dried thyme
- sea salt and black pepper, to taste
- 1/2 cup chicken stock
- 1 1/2 cups heavy cream
- 1 cup Parmesan cheese, grated
- 10 oz roasted red peppers, chopped
- a few sprigs Italian flat leaf parsley, rough chopped
Instructions
- Sprinkle the chicken tenders with a little sea salt and black pepper on both sides.
- Heat the butter in a large skillet over medium high heat. Once the butter has melted, add the chicken tenders to the pan. Sear the chicken, browning on both sides. Remove from pan and set aside. (chicken may not be fully cooked at this stage)
- Deglaze the pan with chicken stock. Scrape off any bits that may be stuck to the pan and mix in.
- Add shallot, garlic, mushrooms, thyme and a little sea salt and pepper. Sauté until the vegetables are soft.
- Add heavy cream and Parmesan cheese to the pan. Mix in until cheese is dissolved and all ingredients are combined. Stir in the roasted red peppers.
- Add the chicken back to the pan. Reduce heat to low and let simmer for 10 minutes.
- Top with fresh parsley before serving.
Notes
Per Serving – Calories: 711 | Carbs: 7.75g | Fat: 54g | Protein: 48g | Fiber: .5g | Net Carbs: 7.25g
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Brenda says
May 26, 2016 at 1:09 pmHow many servings and what is the nutrition info? Looks very yummy!
ardith ellis says
May 27, 2016 at 7:55 pmthe recipe above indicates 4 servings – the nutritional info is at the bottom of the recipe:
Per Serving – Calories: 711 | Carbs: 7.75g | Fat: 54g | Protein: 48g | Fiber: .5g | Net Carbs: 7.25g
hope that helps! 🙂
Cory Tokuda says
May 26, 2016 at 10:39 pmThis meal is absolutely delicious!!! I made a variation because I did not have red peppers available (I used sweet peppers, more cream and more garlic) but it still came out DYNOMYTE!!!! I will be making this time and time again with my own twists but kudos to this!!!! Thank you soooo much!!!
Peace Love and Low Carb says
May 28, 2016 at 10:22 amSo happy you enjoyed it. Thanks for the kind words. 🙂
Kim | Low Carb Maven says
May 29, 2016 at 10:56 amThis is a dish that my family would love. We’re all over chicken-and-mushrooms-and-creamy-pan-sauces. Thanks for the great recipe!
Maya @ Wholesome Yum says
June 5, 2016 at 1:09 pmYum! This looks like a perfect week night meal.
Diane says
June 27, 2016 at 6:51 pmHi Kendra, this recipe is sooooooo delicious. I have been doing low carb off and on for years because I wanted food that was YUMMY! I believe I have hit low carb heaven. Your recipes and cookbooks wil keep me in the low carb zone for life. THANK YOU!
Karen says
July 27, 2016 at 8:56 amEnjoyed this last night. Used a large shallot will use a small one next time and added 2 oz extra of mushrooms. Will make again. Thank you for this recipe!
Marti Schaeffer says
September 14, 2016 at 7:30 pmMade tonight and it was a BIG hit. My boyfriend rated it a 9 out of 10. Its a keeper!! I have been following you for awhile now and really enjoy your recipes and your story. Thanks for sharing…keep up the hard work girl. You are inspiring me ????????
Peace Love and Low Carb says
September 15, 2016 at 7:58 amSo happy you enjoyed it and thanks for the kind words.
Joy says
October 16, 2016 at 6:07 amThe first time I try a recipe, I try very hard to stick to the original recipe. This time I was unable to due to the availability of what was in my fridge. I had already marinated chicken to use in another recipe, then saw this! Used that chicken, NO shallot, b/c I didn’t have any, and used jarred mushrooms and marinated, roasted red peppers. OMGOSH, it was scrumptious!!! Thank you for sharing your expertise!
Elayne Creighton says
November 24, 2018 at 6:51 pmI just made this…Only change was canned mushrooms,
and for my man, I added cream sherry in his and topped it over
regular noodles. He loves it
★★★★★
Lorraine says
April 19, 2017 at 9:54 pmYou have amazing recipies.. I have made several of them and they turned out gourmet awesome!!!
thank you for being so honest and caring and sharing your ideas.. Much appreciated.. 🙂
Renee says
January 28, 2018 at 10:56 amVery Very good! Thanks so much for sharing. I cooked some zoodles and served ithe chicken dish over the zoodles. Awesome recip!
Erin o Morton says
September 30, 2018 at 3:37 pmThis was incredible
★★★★★
Kirsten White says
February 7, 2019 at 7:42 pmMy husband and I made this tonight and it was delicious!! So yummy! Will definitely be making this again!
★★★★★
Bonny says
March 16, 2019 at 6:18 pmVery tasty over spaghetti squash! I’m not very experienced with cream sauces so my only question is why did my grated parmesan clump together instead of blending into the heavy cream? I reviewed the directions and think I followed them exactly?
★★★★