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
Sign up for updates to receive one week FREE of my low carb and gluten free meal plans:
PrintChicken and Mushrooms with Roasted Red Pepper Alfredo Sauce – Low Carb, Gluten Free
- Yield: 4 Servings 1x
Print Recipe
Pin Recipe Scale
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
What's Popular on the Blog This Week:
7 Reasons Why Butter is Good For You
Paleo Turkey Pot Pie - Low Carb, Keto
Chive Horseradish Keto Cauliflower Mash
30 Low Carb and Gluten Free Donut Recipes
Low Carb Lasagna Stuffed Peppers
Lentil and Italian Sausage Soup - Low Carb, Gluten Free
Hot Shrimp and Artichoke Dip
Not Your Average - Greek Salad
30 Minute Ketogenic Cooking
Keto Pumpkin Spice Chocolate Chip Cookies
Workouts and Weigh-Ins 2/18 - 2/24
Keto Avocado Taco Boats
Brenda says
How many servings and what is the nutrition info? Looks very yummy!
ardith ellis says
the 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
This 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
So happy you enjoyed it. Thanks for the kind words. 🙂
Kim | Low Carb Maven says
This 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
Yum! This looks like a perfect week night meal.
Diane says
Hi 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
Enjoyed 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
Made 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
So happy you enjoyed it and thanks for the kind words.
Joy says
The 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
I 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
You 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
Very 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
This was incredible
★★★★★
Kirsten White says
My husband and I made this tonight and it was delicious!! So yummy! Will definitely be making this again!
★★★★★
Bonny says
Very 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?
★★★★