Creamy Low-Carb Alfredo Cabbage Pasta (Print Version)
Low-carb Alfredo cabbage pasta delivers creamy, comforting flavors without the carbs. Enjoy a satisfying, easy weeknight meal that's rich and delicious.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Italian
Dietary: Gluten-Free, Diabetic-Friendly
# Ingredients:
→ The Low-Carb 'Pasta' & Protein
01 -
1 medium head green cabbage (about 2 lbs), cored and thinly sliced
02 -
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
03 -
2 tbsp olive oil
→ The Creamy Alfredo Embrace
04 -
1/4 cup unsalted butter
05 -
4 cloves garlic, minced
06 -
4 oz cream cheese, softened and cut into cubes
07 -
1 cup heavy cream
08 -
1/2 cup chicken broth (low sodium)
09 -
1 1/2 cups grated Parmesan cheese
10 -
1/4 tsp ground nutmeg
11 -
Salt and freshly ground black pepper, to taste
→ Aromatic Finish
12 -
1/4 cup fresh parsley, chopped, for garnish
# Instructions:
01 -
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces, with salt and pepper. Add chicken to the skillet and cook for 5-7 minutes, until browned and cooked through. Remove chicken and set aside.
02 -
In the same skillet, add the 1 medium head green cabbage, cored and thinly sliced. Cook over medium heat for 8-10 minutes, stirring occasionally, until the cabbage has softened and wilted, resembling pasta. This forms the low-carb base for your Creamy Alfredo Cabbage Pasta: Low-Carb & Comforting.
03 -
Reduce heat to medium-low. Add 1/4 cup unsalted butter to the skillet. Once melted, add 4 cloves garlic, minced, and cook for 1 minute until fragrant. Do not brown the garlic.
04 -
Stir in 4 oz softened cream cheese cubes until melted and smooth. Gradually whisk in 1 cup heavy cream and 1/2 cup chicken broth (low sodium). Bring to a gentle simmer, stirring constantly, for a truly comforting Creamy Alfredo Cabbage Pasta: Low-Carb & Comforting.
05 -
Remove the skillet from heat. Stir in 1 1/2 cups grated Parmesan cheese and 1/4 tsp ground nutmeg until the sauce is smooth and thickened. Season generously with salt and freshly ground black pepper, to taste.
06 -
Return the cooked chicken and wilted cabbage to the skillet with the Alfredo sauce. Toss gently to coat everything evenly. Garnish your Creamy Alfredo Cabbage Pasta: Low-Carb & Comforting with 1/4 cup fresh parsley, chopped, and serve immediately.
# Notes:
01 -
For the best "pasta" texture, slice the cabbage as thinly as possible. A mandoline slicer can achieve uniform, delicate strands.
02 -
Always use freshly grated Parmesan cheese for the smoothest Alfredo sauce. Pre-shredded cheeses often contain anti-caking agents that can make the sauce grainy.
03 -
Feel free to customize your protein! Cooked shrimp, Italian sausage, or even a mix of mushrooms for a vegetarian option would be delicious in this dish.
04 -
Leftovers can be stored in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of chicken broth or heavy cream if the sauce has thickened too much.
# Tools You'll Need:
01 -
Large skillet or Dutch oven
02 -
Cutting board
03 -
Chef's knife
04 -
Measuring cups
05 -
Measuring spoons
06 -
Grater
07 -
Whisk or spatula
# Nutrition Facts (Per Serving):
Calories: 900 kcal
Total Fat: 68 g
Total Carbohydrate: 20 g
Protein: 57 g