Keto Chicken Alfredo Sheet Pan Bake

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting sheet pan meal with tender chicken thighs baked in a rich Alfredo sauce infused with garlic and Parmesan. This Italian-inspired chicken recipe (keto, low carb), ready in about 47 minutes, pairs chicken thighs, heavy cream, Parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 37 min Serves 6 Italian cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Rub 6 bone-in, skin-on chicken thighs with 2 tbsp olive oil, 1 1/2 tsp salt, 1 tsp black pepper, and 1 tsp dried Italian herbs.
  2. Step 2: Arrange the chicken thighs skin-side up on a large rimmed sheet pan. Bake for 25 minutes.
  3. Step 3: Meanwhile, in a saucepan over medium heat, combine 1 cup heavy cream, 4 minced garlic cloves, and 1 cup grated Parmesan cheese. Stir continuously until the sauce thickens to a creamy consistency, about 6-8 minutes.
  4. Step 4: Remove the sheet pan from the oven after 25 minutes, carefully spoon the Alfredo sauce over and around the chicken thighs.
  5. Step 5: Return to the oven and bake for an additional 10-12 minutes until the chicken reaches an internal temperature of 165°F and the sauce is bubbly.
  6. Step 6: Garnish with 2 tbsp chopped fresh parsley before serving.

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