Step 1

Salt and pepper chicken on both sides. Grill, covered, over medium high heat for 3-4 minutes. Flip and grill on the other side until chicken reaches an internal temperature of 165 degrees Fahrenheit. Remove and slice into strips.

Step 2

In a large skillet over medium high heat, melt butter. Stir in garlic and nutmeg and let cook until fragrant (about 30 seconds).

Step 3

In a small bowl or measuring cup, whisk together egg yolk and heavy whipping cream. Pour into garlic butter mixture and reduce heat to medium low. Continue stirring and cooking until the sauce has thickened enough to coat the back of a spoon (about 5-10 minutes). Do not let the sauce boil.

Step 4

Once thickened, stir in keto noodles and parmesan cheese. Stir until cheese is melted. Season with salt and pepper. Add chicken. Serve with your favorite keto vegetables like broccoli or asparagus.