Creamy Keto Chicken Alfredo Broccoli Bake
A comforting low-carb dish with tender chicken, fresh broccoli, and rich Alfredo sauce, perfect for weeknight dinners or meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Keto, Low-Carb
Ingredients
- 2 cups cooked chicken breast (shredded or cubed)
- 4 cups broccoli florets (fresh)
- 1 cup heavy cream
- 1/2 cup cream cheese (softened)
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 4 cloves garlic (minced)
- 2 tablespoons olive oil
- Salt (to taste)
- Pepper (to taste)
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the broccoli florets in a steam basket for about 5 minutes until tender yet still crisp. Set aside.
- Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant and golden.
- Pour in the heavy cream and cream cheese, stirring frequently to melt the cream cheese into a smooth sauce.
- Mix in the grated Parmesan cheese, stirring until fully melted and the sauce thickens slightly.
- Add salt, pepper, dried Italian herbs, and optional red pepper flakes to the sauce, stirring to combine.
- In a large baking dish, mix the cooked chicken and steamed broccoli until evenly distributed. Pour the Alfredo sauce over the chicken and broccoli, gently stirring to ensure everything is well coated.
- Sprinkle the shredded mozzarella cheese generously over the mixture.
- Place the dish in the preheated oven for 20-25 minutes until the cheese is bubbling and golden brown.
- Let the dish rest for a few minutes before serving.
Notes
Ensure broccoli is not overcooked for the best texture. Adjust seasoning to taste before assembling the dish.