Every product is independently reviewed and selected by our editors. If you buy something through our links, we may earn an affiliate commission at no extra cost to you.
If you’re following a keto diet, you know that finding delicious, satisfying meals that don’t break the carb bank can be a challenge.
That’s where keto chicken cream cheese recipes come in—these dishes combine the rich, creamy texture of cream cheese with lean, protein-packed chicken to create mouthwatering, low-carb meals.
Whether you’re looking for a quick weeknight dinner, an appetizer for your next gathering, or a filling lunch, these recipes offer endless flavor possibilities.
Cream cheese adds a smooth, velvety texture and helps create decadent sauces, while chicken provides the perfect base for these keto-friendly creations.
In this article, we’ll share over 29+ keto chicken cream cheese recipes that are simple to make, bursting with flavor, and guaranteed to keep you on track with your low-carb lifestyle.
From creamy soups to cheesy casseroles, stuffed chicken breasts, and even savory tacos, you’ll discover a variety of dishes that will keep you satisfied without derailing your keto goals.
29+ Mouthwatering Keto Chicken Cream Cheese Recipes You Need to Try
Keto chicken cream cheese recipes are a game-changer when it comes to keeping your meals flavorful, satisfying, and low in carbs.
The combination of tender chicken and rich cream cheese offers endless possibilities for creating mouthwatering dishes that will keep you on track with your ketogenic diet.
From hearty casseroles to crispy stuffed chicken and even creamy soups, these recipes will inspire you to explore new flavors and cooking techniques while maintaining your low-carb lifestyle.
With over 29+ recipes to choose from, there’s something for every taste and occasion—so start cooking, and enjoy the creamy, cheesy goodness!
By incorporating these delicious recipes into your meal plan, you’ll never run out of ideas for tasty, nutritious, and keto-friendly meals.
Keto Chicken and Cream Cheese Casserole
A comforting and creamy casserole that’s perfect for a keto dinner.
This recipe combines tender chicken with a rich and creamy cream cheese base, topped with melty cheese. It’s a satisfying dish that is low in carbs and high in flavor.
Ingredients:
- 4 boneless, skinless chicken breasts
- 8 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh parsley, chopped (optional)
Instructions:
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, garlic powder, onion powder, and Italian seasoning.
- Cook the chicken breasts in the skillet for 6-7 minutes per side until golden brown. Once cooked, transfer them to a baking dish.
- In the same skillet, add the cream cheese and let it melt. Stir in the mozzarella and Parmesan cheeses until smooth.
- Pour the creamy mixture over the chicken breasts in the baking dish.
- Bake in the preheated oven for 20 minutes or until the cheese is bubbly and slightly golden.
- Garnish with fresh parsley if desired and serve hot.
This keto chicken casserole is rich, creamy, and filling. It’s a perfect one-pan meal that’s easy to prepare and even easier to enjoy.
The blend of mozzarella and Parmesan creates a creamy, cheesy topping that complements the chicken beautifully. Serve it alongside steamed vegetables for a complete meal or enjoy it on its own for a low-carb, satisfying dinner.
Keto Cream Cheese Stuffed Chicken Breast
This dish features chicken breasts stuffed with a creamy, cheesy filling that’s both savory and satisfying.
The combination of cream cheese, spinach, and herbs makes it a perfect keto-friendly meal, bursting with flavor and texture.
Ingredients:
- 4 boneless, skinless chicken breasts
- 8 oz cream cheese, softened
- 1 cup fresh spinach, chopped
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions:
- Preheat your oven to 375°F (190°C).
- In a bowl, combine the cream cheese, spinach, mozzarella, Parmesan, garlic powder, onion powder, red pepper flakes (if using), salt, and pepper. Mix well.
- Cut a pocket into each chicken breast by carefully slicing them horizontally, making sure not to cut all the way through.
- Stuff each chicken breast with the cream cheese mixture and secure the opening with toothpicks.
- Heat olive oil in a large skillet over medium-high heat. Brown the chicken breasts for 3-4 minutes per side until golden brown.
- Transfer the chicken breasts to a baking dish and bake in the preheated oven for 20-25 minutes or until the chicken is cooked through.
- Remove toothpicks before serving.
This stuffed chicken breast recipe is a delicious and filling keto meal that combines creamy texture with savory flavors.
The cream cheese mixture keeps the chicken moist and tender while adding a burst of flavor. It’s a versatile dish that can be served with roasted vegetables, cauliflower rice, or a simple salad for a low-carb, nutritious meal.
Keto Chicken and Cream Cheese Soup
A creamy, comforting soup perfect for chilly days or when you’re craving a cozy bowl of low-carb goodness.
This keto chicken and cream cheese soup is rich, filling, and packed with flavor. The cream cheese gives it a velvety smooth texture that’s absolutely satisfying.
Ingredients:
- 2 chicken breasts, cooked and shredded
- 8 oz cream cheese, softened
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1/2 cup celery, diced
- 1/2 cup onion, diced
- 1 tbsp garlic, minced
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp butter
- Fresh parsley, chopped (optional)
Instructions:
- In a large pot, melt butter over medium heat. Add the diced onions, celery, and garlic. Sauté for 5-6 minutes until softened.
- Add the chicken broth and bring to a simmer. Stir in the heavy cream and bring back to a simmer.
- Add the cream cheese to the pot and stir until it melts and the soup becomes creamy.
- Stir in the shredded chicken, cheddar cheese, dried thyme, salt, and pepper. Continue simmering for another 10 minutes, allowing the flavors to meld together.
- Taste and adjust seasoning if necessary. Garnish with fresh parsley before serving.
This creamy chicken soup is perfect for those who crave a hearty, comforting meal without the carbs.
The cream cheese makes the soup incredibly rich, while the shredded chicken adds protein to keep you feeling full. It’s a wonderful dish to make in advance and reheat for an easy, satisfying keto lunch or dinner.
Keto Cream Cheese Chicken Alfredo
This keto-friendly chicken alfredo combines the richness of cream cheese with tender chicken and a creamy, garlicky sauce.
It’s a perfect low-carb alternative to the traditional pasta dish, providing all the comfort without the carbs.
Ingredients:
- 4 boneless, skinless chicken breasts
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 3 cloves garlic, minced
- Salt and pepper to taste
- 1 tbsp Italian seasoning
- 1/2 cup fresh parsley, chopped (optional)
Instructions:
- In a large skillet, melt butter over medium heat. Season the chicken breasts with salt, pepper, and Italian seasoning.
- Cook the chicken in the skillet for 6-7 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the garlic and sauté for 1-2 minutes until fragrant.
- Add the cream cheese and heavy cream, stirring until the cream cheese melts and the sauce becomes smooth and creamy.
- Stir in the Parmesan cheese and cook for another 2-3 minutes, allowing the sauce to thicken.
- Slice the chicken breasts and return them to the skillet, coating them in the creamy alfredo sauce.
- Garnish with fresh parsley and serve immediately.
This creamy chicken alfredo is perfect for a keto-friendly dinner.
The cream cheese makes the sauce rich and velvety, while the chicken adds the protein needed to keep you full. It’s a fantastic dish for when you’re craving comfort food but want to stay within your low-carb goals. Pair it with steamed vegetables or zucchini noodles for a complete meal.
Keto Chicken Cream Cheese Skillet
This keto chicken cream cheese skillet is a quick, one-pan dinner that combines the flavors of chicken, creamy cheese, and savory herbs.
It’s perfect for busy nights when you need something satisfying but easy to make.
Ingredients:
- 4 boneless, skinless chicken thighs
- 8 oz cream cheese, softened
- 1/2 cup chicken broth
- 1/2 cup shredded mozzarella cheese
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp Italian seasoning
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh basil, chopped (optional)
Instructions:
- Heat olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt, pepper, garlic powder, onion powder, and Italian seasoning.
- Cook the chicken thighs in the skillet for 5-6 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the chicken broth and bring to a simmer. Stir in the cream cheese and cook until it melts and combines with the broth to create a creamy sauce.
- Add the shredded mozzarella cheese and stir until the sauce is thick and cheesy.
- Return the chicken to the skillet, spooning the creamy sauce over the top.
- Garnish with fresh basil if desired and serve hot.
This keto chicken cream cheese skillet is a great way to enjoy a filling, low-carb meal with minimal effort.
The cream cheese sauce is rich and savory, and the chicken thighs stay juicy and tender. It’s a versatile recipe that can be paired with your favorite keto side dishes, like sautéed spinach or roasted cauliflower.
Keto Chicken Cream Cheese Bake with Bacon
This flavorful keto chicken cream cheese bake is made with crispy bacon, rich cream cheese, and tender chicken breasts.
It’s the ultimate comfort food that’s both indulgent and low in carbs.
Ingredients:
- 4 boneless, skinless chicken breasts
- 8 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh chives, chopped (optional)
Instructions:
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt, pepper, garlic powder, onion powder, and smoked paprika.
- Sear the chicken breasts in the skillet for 3-4 minutes on each side, until golden brown. Remove the chicken from the skillet and place in a baking dish.
- In a bowl, mix the cream cheese, shredded cheddar cheese, and crumbled bacon until well combined.
- Spread the cheese and bacon mixture over the chicken breasts.
- Bake in the preheated oven for 20-25 minutes or until the chicken is fully cooked and the cheese is bubbly and golden.
- Garnish with chopped chives if desired and serve.
This chicken cream cheese bake with bacon is a must-try for anyone following a keto diet. The bacon adds a crispy, savory crunch, while the creamy cheese mixture makes the chicken incredibly moist and flavorful.
It’s a hearty dish that will satisfy your cravings for comfort food while keeping your carb count low. Serve it with a fresh green salad or roasted vegetables for a complete, low-carb meal.
Keto Chicken and Cream Cheese Enchiladas
These keto chicken enchiladas feature a rich, creamy filling made with cream cheese and shredded chicken, all wrapped up in a low-carb tortilla.
Topped with a flavorful enchilada sauce, they are a perfect Mexican-inspired keto meal.
Ingredients:
- 4 boneless, skinless chicken breasts
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 tbsp garlic powder
- 1 tbsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- 8 low-carb tortillas
- 1 cup enchilada sauce (sugar-free)
- 2 tbsp olive oil
- Fresh cilantro, chopped (optional)
Instructions:
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and cook the chicken breasts until golden brown and cooked through (about 6-7 minutes per side). Remove from heat and shred the chicken.
- In a large bowl, mix the shredded chicken, cream cheese, shredded cheddar cheese, sour cream, garlic powder, chili powder, cumin, salt, and pepper.
- Lay the tortillas flat and spoon the chicken mixture evenly down the center of each tortilla. Roll them up tightly and place them seam side down in a baking dish.
- Pour the enchilada sauce over the rolled tortillas and sprinkle the remaining cheddar cheese on top.
- Bake for 20 minutes or until the cheese is bubbly and golden.
- Garnish with fresh cilantro if desired and serve with a side of avocado or a keto-friendly salad.
These keto chicken cream cheese enchiladas are a delicious twist on a Mexican favorite, offering a creamy and satisfying filling wrapped in a low-carb tortilla.
The enchilada sauce gives the dish the perfect amount of spice, and the sour cream adds a tangy richness that elevates the flavors. It’s a fun and comforting meal for a keto-friendly dinner.
Keto Cream Cheese Chicken Tenders
These keto chicken tenders are crispy on the outside and creamy on the inside, thanks to a cream cheese-based batter.
They are perfect for a low-carb snack or a meal paired with a dipping sauce.
Ingredients:
- 4 boneless, skinless chicken breasts (cut into strips)
- 4 oz cream cheese, softened
- 1/2 cup almond flour
- 1/4 cup grated Parmesan cheese
- 1 tbsp garlic powder
- 1 tbsp paprika
- Salt and pepper to taste
- 2 large eggs, beaten
- 1/4 cup coconut flour
- Olive oil or avocado oil for frying
Instructions:
- In a bowl, combine the cream cheese, almond flour, Parmesan cheese, garlic powder, paprika, salt, and pepper until smooth and well mixed.
- Dip each chicken strip first into the coconut flour, then into the beaten eggs, and finally into the cream cheese mixture, pressing gently to coat evenly.
- Heat a few tablespoons of olive oil or avocado oil in a large skillet over medium heat.
- Fry the chicken tenders for 3-4 minutes per side or until golden brown and crispy on the outside and cooked through.
- Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
- Serve with a dipping sauce, such as a sugar-free ranch dressing or spicy mustard.
These keto cream cheese chicken tenders are a fantastic alternative to traditional breaded tenders.
The cream cheese coating gives them a rich, creamy texture while the almond flour and coconut flour create a crispy exterior. It’s a delicious and satisfying low-carb option for a snack, appetizer, or main course.
Keto Chicken and Cream Cheese Taco Skillet
This keto chicken and cream cheese taco skillet is a one-pan meal that’s bursting with bold flavors.
The cream cheese makes the taco filling extra creamy, while the seasonings deliver the classic taco taste. It’s a quick and easy dinner option that will satisfy your cravings without the carbs.
Ingredients:
- 4 boneless, skinless chicken breasts, diced
- 8 oz cream cheese, softened
- 1 packet taco seasoning (or homemade seasoning blend)
- 1 cup diced tomatoes (fresh or canned, drained)
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 1 tbsp olive oil
- 1/2 cup chopped green onions (optional)
- Fresh cilantro, chopped (optional)
Instructions:
- Heat olive oil in a large skillet over medium heat. Add the diced chicken and cook until browned and cooked through, about 7-8 minutes.
- Stir in the taco seasoning and diced tomatoes, and cook for another 2-3 minutes until the flavors meld together.
- Lower the heat and add the cream cheese to the skillet, stirring until it melts and combines with the chicken to create a creamy taco filling.
- Top the mixture with shredded cheddar cheese and let it melt into the chicken mixture.
- Once the cheese is melted, remove the skillet from heat and stir in the sour cream for extra creaminess.
- Garnish with chopped green onions and cilantro before serving.
This keto chicken and cream cheese taco skillet is a flavor-packed dish that’s quick and easy to make. The cream cheese helps to create a velvety texture while keeping the dish low in carbs.
It’s perfect for Taco Tuesday or any night you’re craving the flavors of tacos without the tortillas. Serve it with a side of guacamole, salsa, or a fresh salad to complete the meal.
Keto Chicken and Cream Cheese Meatballs
These keto chicken meatballs are filled with cream cheese for extra moisture and richness.
The result is a tender, juicy meatball that’s perfect as a low-carb appetizer or served over a bed of zucchini noodles or cauliflower rice.
Ingredients:
- 1 lb ground chicken
- 8 oz cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1/2 cup almond flour
- 1/4 cup fresh basil, chopped (optional)
- 2 tbsp olive oil for frying
Instructions:
- In a large bowl, mix the ground chicken, cream cheese, Parmesan cheese, egg, garlic, Italian seasoning, salt, pepper, and almond flour until fully combined.
- Shape the mixture into meatballs, about 1-2 inches in diameter.
- Heat olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, for 8-10 minutes until golden brown and cooked through.
- Remove from the skillet and let them rest for a few minutes.
- Garnish with chopped fresh basil and serve.
These keto chicken and cream cheese meatballs are an amazing option for anyone craving a juicy and flavorful meatball without the carbs.
The cream cheese adds richness and moisture, making the meatballs tender and delicious. They can be served with a low-carb marinara sauce or enjoyed on their own as a snack or main course.
Keto Cream Cheese Chicken Parmesan
This keto chicken Parmesan recipe is a twist on the classic, where cream cheese and Parmesan are used to create a rich, creamy sauce that perfectly coats the crispy, breaded chicken.
It’s an easy and satisfying low-carb meal.
Ingredients:
- 4 boneless, skinless chicken breasts
- 8 oz cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup almond flour
- 1/2 cup grated Parmesan for breading
- 1 egg, beaten
- 1 cup marinara sauce (sugar-free)
- 2 tbsp olive oil
- Fresh basil or parsley, chopped (optional)
Instructions:
- Preheat the oven to 375°F (190°C).
- Mix the almond flour and grated Parmesan cheese in a shallow bowl. Dip the chicken breasts into the beaten egg, then coat them in the almond flour mixture, pressing to ensure they are well-coated.
- Heat olive oil in a skillet over medium heat and brown the chicken breasts for 2-3 minutes per side, until golden brown.
- Transfer the browned chicken breasts to a baking dish. Spread the cream cheese evenly over each chicken breast, then top with marinara sauce and shredded mozzarella.
- Bake for 15-20 minutes until the chicken is cooked through and the cheese is melted and bubbly.
- Garnish with fresh basil or parsley before serving.
This keto chicken Parmesan is a delicious, low-carb twist on the Italian classic. The creamy cream cheese base pairs wonderfully with the crispy chicken and the rich marinara sauce.
This is a great recipe for anyone craving chicken Parmesan without the carbs of traditional breading. Serve it with a side of roasted vegetables or a simple green salad for a complete meal.
Keto Chicken and Cream Cheese Stuffed Peppers
These keto stuffed peppers are filled with a creamy mixture of chicken, cream cheese, and seasonings.
The result is a flavorful, satisfying meal that’s low in carbs and perfect for a keto-friendly lunch or dinner.
Ingredients:
- 4 bell peppers, halved and seeded
- 1 lb ground chicken
- 8 oz cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp olive oil
- 1/4 cup fresh parsley, chopped (optional)
Instructions:
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add the ground chicken, garlic powder, onion powder, smoked paprika, salt, and pepper. Cook until the chicken is browned and cooked through, about 7-8 minutes.
- Stir in the cream cheese, mozzarella, and Parmesan cheese, and cook for 2-3 minutes until the cheese has melted and everything is well combined.
- Stuff each bell pepper half with the chicken and cream cheese mixture. Place the stuffed peppers in a baking dish.
- Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the peppers are tender and the cheese is bubbly.
- Garnish with fresh parsley if desired and serve hot.
These keto chicken and cream cheese stuffed peppers are a perfect low-carb, high-protein meal that’s as delicious as it is filling.
The cream cheese helps keep the filling moist and creamy, while the peppers add a touch of sweetness and a vibrant crunch. This dish makes for an easy and healthy weeknight dinner or a meal prep option.
Keto Cream Cheese Chicken Salad
This keto chicken salad is made with tender shredded chicken, creamy cream cheese, and a mix of crunchy vegetables.
It’s a refreshing and filling low-carb meal perfect for lunch or a light dinner.
Ingredients:
- 3 cups cooked, shredded chicken breast
- 8 oz cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup pickles, chopped (optional)
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Instructions:
- In a large bowl, combine the shredded chicken, cream cheese, mayonnaise, celery, red onion, pickles (if using), Dijon mustard, lemon juice, salt, and pepper. Mix well until everything is fully incorporated and creamy.
- Taste and adjust the seasoning if needed.
- Chill the chicken salad in the fridge for at least 30 minutes to allow the flavors to meld together.
- Serve on a bed of greens, with keto-friendly crackers, or in lettuce wraps.
- Garnish with fresh parsley if desired.
This keto cream cheese chicken salad is an easy, creamy, and satisfying dish. The cream cheese adds a rich texture, while the crunchy vegetables balance the smoothness of the dressing.
It’s perfect for meal prep or as a quick lunch when you’re looking for something light yet filling. Plus, it’s a versatile recipe that can be served in different ways for variety.
Keto Cream Cheese and Spinach Chicken Bake
A creamy, cheesy spinach filling tucked into juicy chicken breasts creates the ultimate keto comfort dish.
This keto chicken bake is easy to prepare and packs a lot of flavor in every bite.
Ingredients:
- 4 boneless, skinless chicken breasts
- 8 oz cream cheese, softened
- 1 cup fresh spinach, chopped
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Instructions:
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add the garlic and spinach, and cook for 2-3 minutes until the spinach wilts. Remove from heat and set aside.
- In a mixing bowl, combine the cream cheese, shredded mozzarella, grated Parmesan, spinach, oregano, salt, and pepper. Mix until smooth.
- Cut a pocket into each chicken breast and stuff it with the spinach and cream cheese mixture. Secure the opening with toothpicks.
- Place the stuffed chicken breasts in a baking dish and bake for 25-30 minutes, or until the chicken is cooked through and the cheese filling is bubbly and golden.
- Garnish with fresh parsley and serve hot.
This keto cream cheese and spinach chicken bake is a rich and flavorful dish that’s perfect for any weeknight.
The cream cheese makes the filling smooth and creamy, while the spinach adds a touch of freshness. The dish is packed with flavor and is perfect when you’re craving something comforting but still keeping it low-carb.
Keto Cream Cheese Chicken Alfredo Zucchini Noodles
This low-carb version of chicken Alfredo uses zucchini noodles instead of traditional pasta, creating a perfect keto-friendly dish.
The creamy, cheesy sauce made with cream cheese makes this meal incredibly rich and satisfying.
Ingredients:
- 4 boneless, skinless chicken breasts, sliced into strips
- 8 oz cream cheese, softened
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 medium zucchinis, spiralized into noodles
- 2 tbsp butter
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Instructions:
- In a large skillet, melt butter over medium heat. Add the sliced chicken strips and cook for 6-8 minutes until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the minced garlic and cook for 1-2 minutes until fragrant.
- Add the cream cheese, heavy cream, Parmesan, and mozzarella cheese to the skillet. Stir until the cheeses melt and the sauce becomes creamy and smooth.
- Season the sauce with salt and pepper to taste.
- Add the zucchini noodles to the skillet and toss to coat in the creamy sauce. Cook for 2-3 minutes until the noodles are tender but still slightly firm.
- Return the cooked chicken to the skillet and toss everything together.
- Garnish with fresh parsley before serving.
This keto cream cheese chicken Alfredo with zucchini noodles is a decadent and healthy alternative to traditional Alfredo pasta.
The cream cheese sauce is rich and velvety, and the zucchini noodles are a great low-carb replacement for pasta. It’s a satisfying and comforting dish that’s easy to make and perfect for a keto-friendly dinner.
Keto Chicken and Cream Cheese Stuffed Mushrooms
These keto chicken and cream cheese stuffed mushrooms are an irresistible appetizer or light meal.
The creamy filling, made with chicken, cream cheese, and seasoning, pairs perfectly with the earthy flavor of the mushrooms.
Ingredients:
- 12 large mushroom caps, stems removed
- 1 lb ground chicken
- 8 oz cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tbsp garlic powder
- 1 tbsp onion powder
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped (optional)
- Olive oil for greasing
Instructions:
- Preheat the oven to 375°F (190°C) and lightly grease a baking sheet with olive oil.
- Heat a skillet over medium heat and cook the ground chicken until browned, about 7-8 minutes. Drain any excess fat and set aside.
- In a bowl, mix the cooked chicken, cream cheese, shredded mozzarella, Parmesan cheese, garlic powder, onion powder, salt, and pepper.
- Spoon the chicken mixture into each mushroom cap, packing the filling gently.
- Place the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes or until the mushrooms are tender and the cheese is melted and golden.
- Garnish with fresh parsley if desired and serve immediately.
These keto chicken and cream cheese stuffed mushrooms are the perfect bite-sized treat.
They are creamy, cheesy, and packed with flavor. Whether you’re hosting a keto-friendly gathering or just want a simple low-carb snack, these stuffed mushrooms are an excellent choice.
Keto Chicken Cream Cheese Casserole
This comforting keto chicken cream cheese casserole is a one-pan wonder.
It’s loaded with tender chicken, cream cheese, and a variety of vegetables, all baked to perfection for a filling and satisfying meal.
Ingredients:
- 4 boneless, skinless chicken breasts, cubed
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1 cup broccoli florets
- 1/2 cup cauliflower florets
- 1/4 cup onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tsp dried thyme
- 1/2 cup shredded mozzarella cheese
Instructions:
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add the cubed chicken and cook for 6-7 minutes until browned and cooked through. Remove the chicken and set it aside.
- In the same skillet, sauté the onion and garlic for 2-3 minutes until softened. Add the broccoli and cauliflower and cook for an additional 5 minutes, until the vegetables are slightly tender.
- In a bowl, combine the cream cheese, heavy cream, shredded cheddar cheese, salt, pepper, and dried thyme. Stir until smooth.
- Add the cooked chicken and vegetables to the bowl and mix everything together until well combined.
- Pour the mixture into the prepared baking dish, top with shredded mozzarella cheese, and bake for 20-25 minutes or until the casserole is bubbly and golden.
- Serve hot and enjoy!
This keto chicken cream cheese casserole is a hearty and comforting dish that’s perfect for the whole family.
The combination of chicken, creamy cheese, and vegetables makes it both filling and satisfying, all while staying low in carbs. It’s easy to make, and leftovers taste great too.
Keto Chicken Cream Cheese Pizza
This keto chicken cream cheese pizza is a creative twist on a classic pizza that is both satisfying and low-carb.
Instead of using traditional pizza dough, you’ll enjoy a creamy chicken base topped with melted cheese and all your favorite pizza toppings.
Ingredients:
- 2 large chicken breasts, cooked and shredded
- 8 oz cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup tomato sauce (sugar-free)
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 cup sliced pepperoni or other pizza toppings of your choice
- Fresh basil leaves, chopped (optional)
Instructions:
- Preheat your oven to 375°F (190°C) and grease a baking sheet or pizza stone.
- In a large bowl, combine the shredded chicken, cream cheese, mozzarella cheese, Parmesan cheese, garlic powder, oregano, and basil. Mix until smooth and well combined.
- Spread the chicken mixture evenly onto the prepared baking sheet, shaping it into a round pizza crust.
- Bake the “crust” for 12-15 minutes or until golden and firm.
- Remove the crust from the oven and spread the tomato sauce over the top.
- Sprinkle with additional mozzarella cheese and your choice of toppings (like pepperoni, olives, or bell peppers).
- Return to the oven for an additional 5-7 minutes until the cheese is melted and bubbly.
- Garnish with fresh basil if desired and serve hot.
This keto chicken cream cheese pizza offers a deliciously rich and cheesy twist on traditional pizza.
The chicken and cream cheese crust is surprisingly sturdy and full of flavor, making it a perfect low-carb option for pizza night. The best part? You can customize it with your favorite keto-friendly toppings!
Keto Chicken Cream Cheese Soup
This keto chicken cream cheese soup is a creamy, comforting dish that’s perfect for colder days.
With chicken, cream cheese, and a blend of spices, this soup is rich, velvety, and completely satisfying while staying low-carb.
Ingredients:
- 2 boneless, skinless chicken breasts, diced
- 8 oz cream cheese, softened
- 4 cups chicken broth (preferably low-sodium)
- 1/2 cup heavy cream
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cauliflower florets
- 1/2 tsp dried thyme
- 1/2 tsp paprika
- Salt and pepper to taste
- 1 tbsp olive oil
- Fresh parsley, chopped (optional)
Instructions:
- Heat olive oil in a large pot over medium heat. Add the diced chicken and cook for about 6-8 minutes, until browned and cooked through. Remove the chicken and set it aside.
- In the same pot, sauté the onion and garlic until softened, about 3 minutes.
- Add the cauliflower florets, chicken broth, and seasonings (thyme, paprika, salt, and pepper). Bring to a simmer and cook for 10-12 minutes, until the cauliflower is tender.
- Add the cream cheese and heavy cream, stirring to combine until the cream cheese has melted and the soup is creamy.
- Return the chicken to the pot and stir everything together. Simmer for an additional 5 minutes to heat through.
- Taste and adjust seasonings if needed.
- Garnish with chopped fresh parsley before serving.
This keto chicken cream cheese soup is rich, creamy, and full of flavor.
The cauliflower helps create a hearty texture, while the cream cheese and heavy cream provide a velvety finish. It’s a perfect meal for a cozy night in, and it also makes a great option for meal prepping.
Keto Chicken Cream Cheese Lettuce Wraps
These keto chicken cream cheese lettuce wraps are a light yet filling meal.
The combination of seasoned chicken and creamy cream cheese, all wrapped up in crisp lettuce, makes for an easy and refreshing low-carb lunch or dinner.
Ingredients:
- 2 boneless, skinless chicken breasts, cooked and shredded
- 8 oz cream cheese, softened
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1/2 tsp garlic powder
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- 8 large lettuce leaves (such as Romaine or Butter lettuce)
Instructions:
- In a large bowl, combine the shredded chicken, cream cheese, mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Mix well until everything is fully incorporated and creamy.
- Taste and adjust seasonings as needed.
- Lay out the lettuce leaves on a flat surface and spoon the chicken mixture onto each leaf.
- Top with fresh parsley and roll up the lettuce to form wraps.
- Serve immediately or refrigerate for later.
These keto chicken cream cheese lettuce wraps are an excellent option for a light and healthy meal.
The cream cheese gives the chicken filling a rich and creamy texture, while the lettuce provides a refreshing crunch. These wraps are great for a quick lunch, a picnic, or a light dinner.
Keto Chicken Cream Cheese Skillet with Spinach
This one-pan keto chicken cream cheese skillet with spinach is an easy and delicious way to enjoy a low-carb meal.
The cream cheese creates a rich, creamy sauce that perfectly coats the tender chicken and sautéed spinach for a comforting and flavorful dish.
Ingredients:
- 4 boneless, skinless chicken breasts
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 2 cups fresh spinach, chopped
- 1/2 cup shredded mozzarella cheese
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tsp dried basil
- Salt and pepper to taste
- Fresh Parmesan cheese for garnish (optional)
Instructions:
- Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-8 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the garlic and cook for 1-2 minutes until fragrant.
- Add the cream cheese and heavy cream, stirring to combine until the cream cheese has melted and a smooth sauce forms.
- Add the chopped spinach and cook for 2-3 minutes until wilted.
- Return the chicken to the skillet, spooning the cream sauce over the chicken. Sprinkle the shredded mozzarella cheese on top and cover the skillet to allow the cheese to melt.
- Season with salt, pepper, and dried basil, and serve garnished with freshly grated Parmesan if desired.
This keto chicken cream cheese skillet with spinach is a quick, one-pan meal that’s both creamy and satisfying.
The spinach adds freshness and color, while the cream cheese and mozzarella create a rich and indulgent sauce. It’s a perfect low-carb option for a busy weeknight dinner or meal prep.
Keto Chicken Cream Cheese Tacos
These keto chicken cream cheese tacos are a fun and delicious low-carb alternative to traditional tacos.
With creamy chicken filling wrapped in lettuce leaves, they are packed with flavor and perfect for a quick and satisfying meal.
Ingredients:
- 2 boneless, skinless chicken breasts, cooked and shredded
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- 8 large lettuce leaves (such as Romaine or Iceberg)
- Optional toppings: diced tomatoes, avocado slices, shredded cheese, lime wedges
Instructions:
- In a medium bowl, combine the shredded chicken, cream cheese, sour cream, chili powder, cumin, paprika, garlic powder, salt, and pepper. Mix until smooth and creamy.
- Taste and adjust seasoning as needed.
- Lay out the lettuce leaves on a flat surface and spoon the chicken mixture into each leaf.
- Top with fresh cilantro and optional toppings such as diced tomatoes, avocado, shredded cheese, or a squeeze of lime.
- Serve immediately and enjoy!
These keto chicken cream cheese tacos are the perfect low-carb option for taco night.
The creamy chicken filling is rich and flavorful, and the lettuce wrap adds a fresh crunch that’s a great substitute for traditional taco shells. This dish is customizable and can be topped with your favorite keto-friendly toppings.
Keto Cream Cheese Chicken Stir-Fry
This keto cream cheese chicken stir-fry is a quick and easy meal that combines tender chicken, crunchy vegetables, and a creamy, flavorful sauce.
It’s a great one-pan dish that is perfect for busy weeknights.
Ingredients:
- 2 boneless, skinless chicken breasts, sliced into thin strips
- 8 oz cream cheese, softened
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp sesame oil
- 1/4 cup chicken broth (low-sodium)
- 1/2 tsp ginger, grated
- 1/2 tsp garlic powder
- 1/2 cup bell peppers, sliced
- 1/2 cup zucchini, sliced
- 1/4 cup onions, thinly sliced
- 1 tbsp sesame seeds (optional, for garnish)
- Salt and pepper to taste
Instructions:
- Heat sesame oil in a large skillet or wok over medium heat. Add the chicken strips and cook for 6-7 minutes until browned and cooked through. Remove the chicken and set it aside.
- In the same skillet, add the bell peppers, zucchini, and onions. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- In a small bowl, whisk together the cream cheese, soy sauce, chicken broth, ginger, garlic powder, salt, and pepper until smooth.
- Add the cooked chicken back to the skillet and pour the cream cheese sauce over the chicken and vegetables. Stir to combine and cook for an additional 3-4 minutes, until everything is well coated and heated through.
- Garnish with sesame seeds if desired and serve immediately.
This keto cream cheese chicken stir-fry is a flavorful, creamy dish that’s quick and easy to make.
The cream cheese sauce gives the stir-fry a rich, velvety texture, while the stir-fried vegetables add a satisfying crunch. This is a perfect option for a low-carb dinner that doesn’t require a lot of prep time.
Keto Chicken and Cream Cheese Enchiladas
These keto chicken and cream cheese enchiladas are a low-carb version of the classic Mexican dish.
With a creamy filling wrapped in soft, keto-friendly tortillas and topped with melted cheese, they are a comforting and flavorful meal.
Ingredients:
- 3 cups cooked, shredded chicken
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced green onions
- 1/4 tsp cumin
- 1/4 tsp chili powder
- Salt and pepper to taste
- 6 low-carb tortillas
- 1 cup enchilada sauce (sugar-free)
- 1 cup shredded mozzarella cheese
- Fresh cilantro for garnish
Instructions:
- Preheat the oven to 375°F (190°C) and grease a baking dish.
- In a bowl, combine the shredded chicken, cream cheese, sour cream, cheddar cheese, green onions, cumin, chili powder, salt, and pepper. Mix until smooth and creamy.
- Spoon the chicken mixture evenly onto each tortilla and roll them up tightly.
- Place the rolled tortillas seam-side down in the prepared baking dish.
- Pour the enchilada sauce over the tortillas and top with shredded mozzarella cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro and serve hot.
These keto chicken and cream cheese enchiladas are a deliciously creamy and comforting meal.
The cream cheese filling adds a rich texture that perfectly complements the slightly spicy enchilada sauce. This recipe is a great option for anyone craving Mexican flavors while sticking to a low-carb diet.
