Irresistible 25-Minute Cabbage Noodles Low Carb Chicken Alfredo

You know that craving for creamy, comforting chicken alfredo but dread the carb overload? I’ve been there too! That’s why I started making this cabbage noodles low carb chicken alfredo – it’s my guilt-free way to enjoy all that rich, cheesy goodness. The first time I tried swapping pasta for shredded cabbage, I couldn’t believe how well it worked! The cabbage becomes tender but still has a bit of bite, soaking up that velvety sauce like a dream. Plus, you’re getting all those extra vitamins from the cabbage – talk about a win-win. My kids didn’t even notice the switch from regular noodles, and that’s saying something! This dish comes together in about 25 minutes, making it perfect for busy weeknights when you need something satisfying fast.

Why You’ll Love This Cabbage Noodles Low Carb Chicken Alfredo

This recipe is my go-to when I need something quick, delicious, and secretly healthy. Here’s why it’s become a staple in my kitchen:

• Weeknight lifesaver: From fridge to table in under 30 minutes – even faster if you use pre-shredded cabbage!
• All the comfort, none of the guilt: That rich, creamy alfredo sauce tastes indulgent but keeps carbs low with cabbage instead of pasta.
• Kid-approved: My picky eaters gobble this up without realizing they’re eating vegetables.
• Meal prep superstar: The flavors get even better overnight, making perfect leftovers for lunch.
• Customizable: Add mushrooms, swap chicken for shrimp, or sprinkle with red pepper flakes – it’s endlessly adaptable.

Trust me, once you try this twist on chicken alfredo, you’ll wonder why you ever bothered with carb-heavy pasta!

Ingredients for Cabbage Noodles Low Carb Chicken Alfredo

What I love about this recipe is how simple the ingredients are – you probably have most in your kitchen already! Here’s everything you’ll need to make my favorite weeknight lifesaver:

• 2 cups shredded cabbage – I like to use the pre-shredded coleslaw mix when I’m in a hurry, but slicing fresh cabbage works great too
• 1 lb chicken breast, diced into bite-sized pieces – makes for quick cooking
• 1 cup heavy cream – the secret to that luscious sauce
• 1/2 cup grated parmesan cheese – freshly grated melts so much better than the pre-shredded stuff
• 2 cloves garlic, minced – don’t be shy with it!
• 1 tbsp olive oil – for sautéing the chicken
• 1 tsp salt and 1/2 tsp black pepper – adjust to your taste
• 1/2 tsp Italian seasoning – my little flavor booster

That’s it! Simple, right? Now let’s get cooking.

Equipment You’ll Need

You don’t need any fancy gadgets for this cabbage noodles low carb chicken alfredo – just a few basic kitchen tools you probably already have! Here’s what I grab every time:

• Large skillet – gotta have enough room to toss everything together
• Sharp knife and cutting board – for prepping the chicken and garlic
• Measuring cups – eyeballing the cream never works out for me!
• Wooden spoon – perfect for stirring the sauce without scratching the pan
• Grater – if you’re using block parmesan instead of pre-grated

That’s really all there is to it – simple tools for an amazingly tasty dish!

How to Make Cabbage Noodles Low Carb Chicken Alfredo

Okay, let’s get to the fun part – making this delicious dish come together! I’ve made this recipe so many times I could probably do it in my sleep, but I’ll walk you through each step so yours turns out perfect.

Step 1: Cook the Chicken

First things first – let’s get that chicken going! Heat your olive oil in that large skillet over medium heat (you’ll know it’s ready when a tiny piece of chicken sizzles when you drop it in). Add your diced chicken breast and let it cook undisturbed for about 2 minutes – this helps get those golden bits we love. Then give it a good stir and keep cooking for another 3-5 minutes until there’s no pink left. Pro tip: don’t crowd the pan or your chicken will steam instead of getting that nice sear!

Step 2: Prepare the Alfredo Sauce

Now for the magic! Push the chicken to one side of the pan and add your minced garlic right into that glorious oil. Let it cook for just about 30 seconds – trust me, burnt garlic is NOT what we want here. Pour in the heavy cream and give everything a good stir, scraping up any tasty browned bits from the bottom of the pan. Sprinkle in your parmesan, salt, pepper, and Italian seasoning, then keep stirring as the cheese melts into the most dreamy, velvety sauce. This should take about 2-3 minutes – you’ll know it’s ready when the sauce coats the back of your spoon.

Step 3: Add the Cabbage Noodles

Here comes the game changer! Toss in your shredded cabbage and mix everything together until the cabbage is fully coated with that luscious sauce. Cook for just 3-5 more minutes – we want the cabbage to soften slightly but still have a bit of crispness (nobody likes mushy cabbage!). Give it a taste and adjust the seasoning if needed. And that’s it – you’ve just made the easiest, tastiest low carb chicken alfredo ever!

Tips for Perfect Cabbage Noodles Low Carb Chicken Alfredo

After making this dish more times than I can count, I’ve picked up some tricks that take it from good to absolutely amazing every single time. Here are my can’t-live-without tips:

• Pre-shredded cabbage is your friend – I grab a bag of coleslaw mix when I’m short on time. Just give it a quick chop to make the pieces more noodle-like!
• Watch that garlic! Burnt garlic ruins everything. I add mine right after moving the chicken aside, when the pan’s cooled slightly.
• The cabbage crunch test – Cook just until the cabbage softens but still has a bite. Overcooked cabbage gets soggy fast.
• Sauce too thin? Let it simmer another minute or two before adding cabbage – it’ll thicken right up.
• Season in layers – I add a pinch of salt when cooking the chicken, then adjust at the end after tasting.

Follow these little tricks and you’ll have restaurant-worthy low carb alfredo every time!

Variations for Cabbage Noodles Low Carb Chicken Alfredo

One of my favorite things about this recipe is how easily you can mix it up! Here are some delicious twists I’ve tried that always impress:

• Bacon boost: Crumble in some cooked turkey bacon for extra smokiness – my husband goes wild for this version!
• Mushroom magic: Sauté sliced mushrooms with the chicken – they soak up that creamy sauce beautifully.
• Seafood swap: Use shrimp instead of chicken for a fancy twist (just cook them for less time).
• Spice it up: A sprinkle of red pepper flakes adds the perfect kick when I’m craving heat.
• Dairy-free: Swap heavy cream for coconut milk and use nutritional yeast instead of parmesan.

Serving Suggestions

This cabbage noodles low carb chicken alfredo is fantastic all on its own, but I love pairing it with a simple side salad for some fresh crunch. If you’re not watching carbs, warm garlic bread makes the perfect dipper for that creamy sauce – my kids fight over the last piece! For a complete meal, I’ll sometimes roast some zucchini or asparagus alongside. The leftovers (if there are any!) taste amazing the next day, so I always make extra.

Storing and Reheating

Here’s the best part – this cabbage noodles low carb chicken alfredo tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I always use the stovetop on low heat with a splash of cream to bring back that silky texture. Microwaving works in a pinch, but tends to make the cabbage soggy – trust me, the extra minute on the stove is worth it!

Nutritional Information

Just so you know what you’re getting into with this deliciousness, here’s the nutritional breakdown per serving (and remember, these are estimates – your exact amounts might vary slightly depending on brands and how much you lick the spoon!). Each plateful packs:

• Calories: 350
• Fat: 22g (12g saturated)
• Protein: 30g – hello, muscle fuel!
• Carbs: Just 8g total (2g fiber)

Not too shabby for something that tastes this indulgent, right? The cabbage keeps those carbs way down while still giving you that satisfying noodle experience.

Frequently Asked Questions

I get asked about this cabbage noodles low carb chicken alfredo all the time – here are the answers to the questions that pop up most often in my kitchen and inbox!

Can I really use pre-shredded cabbage?
Absolutely! I keep bags of coleslaw mix in my fridge for this exact recipe. Just give it a quick chop to make the strands more noodle-like. It saves so much time and works perfectly in this dish.

How can I make this dairy-free?
No problem – swap the heavy cream for full-fat coconut milk (the canned kind) and use nutritional yeast instead of parmesan. It won’t taste exactly the same, but still gives you that creamy, comforting texture we all love.

Will the cabbage get soggy as leftovers?
If you store it properly (airtight container is key!), the cabbage keeps its texture surprisingly well. Just reheat gently on the stove with a splash of cream to bring back the sauce’s silkiness.

Can I freeze this dish?
I don’t recommend it – the cabbage gets too watery when thawed. But it keeps great in the fridge for 3 days, so I usually just make a fresh batch when the craving hits!

Ready to Make Cabbage Noodles Low Carb Chicken Alfredo?

What are you waiting for? Grab that skillet and get cooking! This cabbage noodles low carb chicken alfredo is about to become your new favorite weeknight hero. I can’t wait to hear how yours turns out – tag me when you make it or leave a comment below. Trust me, your taste buds (and your waistline) will thank you!

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