Directions
Heat olive oil in a large skillet over medium-high heat. Season the chicken strips with salt and pepper.
Add the chicken to the skillet and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
Reduce the heat to medium and pour in the heavy cream. Stir in the Parmesan cheese and nutmeg, whisking until the cheese is melted and the sauce is smooth.
Add the low-carb pasta to the skillet, tossing to coat it in the Alfredo sauce. If using shirataki noodles, make sure to rinse and drain them well before adding.
Return the cooked chicken to the skillet, stirring to combine with the pasta and sauce. Cook for an additional 2-3 minutes until everything is heated through.
Sprinkle with chopped parsley before serving.
