Creamy Cabbage Alfredo with Chicken

Looking for a cozy, lower-carb twist on classic Alfredo? This Creamy Cabbage Alfredo with Chicken turns tender cabbage ribbons into a saucy bed for garlic-Parmesan cream and tender chicken. It’s fast, forgiving, and ideal for a busy weeknight.

Ingredients for Creamy Cabbage Alfredo with Chicken

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ⓘ Original recipe (1×) yields 4 servings

• 1 medium green cabbage (about 1.5–1.8 lb / 700–800 g), core removed and sliced into 1/4-inch ribbons (about 8 cups)
• 2 tablespoons olive oil, divided?
• 2 tablespoons unsalted butter?
• 1 small shallot, finely chopped (about 2 tablespoons)
• 3 garlic cloves, minced
• 1 lb (450 g) boneless, skinless chicken breasts, cut into 1-inch pieces (or 2 cups shredded rotisserie chicken for a shortcut)?
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 1/2 cup low-sodium chicken broth?
• 1 cup heavy cream?
• 2 ounces cream cheese (about 1/4 cup), softened (optional—adds silkiness)?
• 1 to 1 1/4 cups finely grated Parmesan cheese, divided (about 100–125 g)?
• 1 teaspoon lemon juice (optional, brightens the sauce)
• 2 tablespoons chopped fresh parsley for garnish
• Crushed red pepper flakes, for serving (optional)

Instructions

1. Prepare ingredients: Remove the cabbage core and slice into thin ribbons. Pat the chicken dry and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper if using raw chicken.
2. Sear the chicken: Heat 1 tablespoon olive oil in a large heavy skillet over medium-high heat. Add the chicken pieces in a single layer and cook 3–4 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Remove chicken to a plate and tent with foil. If using rotisserie chicken, skip this step and reserve the chicken to add later.
3. Sauté aromatics: Reduce heat to medium. Add remaining 1 tablespoon olive oil and 2 tablespoons butter to the same skillet. Once melted, add the shallot and sauté 1–2 minutes until translucent. Add garlic and cook 30 seconds until fragrant.
4. Cook the cabbage: Add the cabbage ribbons, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper. Sauté, tossing frequently, about 6–8 minutes until cabbage is tender with a few browned edges. Push cabbage to the side of the pan.
5. Deglaze and simmer: Pour in 1/2 cup chicken broth to deglaze the pan, scraping up browned bits. Let the broth reduce slightly for 1–2 minutes.
6. Make the sauce: Lower heat to medium-low. Stir in heavy cream and cream cheese (if using) until smooth. Simmer gently 2–3 minutes until the sauce begins to thicken.
7. Add cheese and chicken: Stir in 1 cup Parmesan until melted and the sauce is creamy. Return cooked chicken (or add shredded rotisserie chicken) and toss to combine. If the sauce is too thin, simmer 1–2 minutes more; if too thick, add a splash of chicken broth or milk.
8. Finish and serve: Stir in lemon juice if using, adjust seasoning to taste, and sprinkle remaining 1/4 cup Parmesan and chopped parsley over the top. Serve immediately with crushed red pepper flakes if desired.

Recipe Details

• Prep time: 15 minutes
• Cook time: 20–25 minutes
• Total time: 35–40 minutes
• Yield: 4 servings
• Category: Main dish / Weeknight dinner
• Cuisine: American comfort

Nutrition Facts

Estimated nutrition per serving

Calories~580

% Daily Value*

Total Fat

~38 g

Total Carbohydrate

~16 g

Dietary Fiber

~3 g

Protein

~25 g

Sodium

~700–900 mg

Substitutions

• Chicken: Swap cooked rotisserie chicken to save time, or use cooked turkey or firm tofu for a vegetarian-friendly version.
• Dairy: Substitute half-and-half for heavy cream for a lighter sauce. Alternatively, use 3/4 cup Greek yogurt (temper it by whisking in a little warm sauce) to lower fat; expect a tangier sauce.
• Cheese: Use Pecorino Romano for a sharper flavor, or reduce Parmesan by 1/4 cup for lower sodium.
• Thickener: If you prefer not to use cream cheese, make a slurry of 1 teaspoon cornstarch mixed with 2 tablespoons cold water and stir into the simmering sauce to thicken.

Storage and reheating

• Refrigerator: Cool completely and store in an airtight container for up to 3–4 days.
• Freezing: The sauce may separate after freezing. For best texture, freeze cooked chicken separately for up to 2 months. If you freeze the complete dish, expect some texture change.
• Reheating: Reheat gently on the stovetop over low heat, adding 1–2 tablespoons milk or broth to loosen the sauce. You can also microwave in 45-second intervals, stirring between and adding a splash of liquid if needed.

FAQs

• Can I use rotisserie chicken? Yes—shredded rotisserie chicken is a convenient shortcut and keeps the dish quick and easy.
• Is cabbage a good pasta substitute? Yes—cabbage ribbons hold sauce well, add a tender-crisp texture, and lower carbs compared with traditional pasta.
• Can I make this ahead? You can cook components ahead (chicken and cabbage) and combine with the sauce just before serving to preserve texture.
• How can I make this lighter? Use half-and-half or a mix of milk and Greek yogurt and reduce the butter to 1 tablespoon; expect a thinner but still flavorful sauce.

This Creamy Cabbage Alfredo with Chicken balances comfort and simplicity. Rich Parmesan cream clings to slightly sweet cabbage ribbons for a satisfying meal in under 40 minutes. It’s easy to adapt for time-saving rotisserie chicken or lighter dairy options without losing the essence of the dish.

Enjoy this as a standalone main with a crisp green salad, or pair it with crusty bread to sop up extra sauce. Leftovers reheat well with a little extra broth—another reason this meal is a practical favorite for busy evenings.

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