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Keto Chicken Alfredo Broccoli Bake

A delicious and creamy low-carb dish featuring tender chicken, broccoli, and a rich Alfredo sauce, perfect for busy families.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless, skinless chicken breasts (cut into 1-inch pieces)
  • 1 lb broccoli florets (about 5 cups)
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp salt (or to taste)
  • 1/2 tsp black pepper (or to taste)
  • 1.5 cups shredded mozzarella cheese (for topping)
Sauce Ingredients
  • 4 tbsp unsalted butter
  • 3 cloves garlic (minced)
  • 1.5 cups heavy cream
  • 4 oz cream cheese (softened)
  • 1 cup grated Parmesan cheese (freshly grated)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Season chicken pieces with garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Cook the chicken until golden and cooked through. Transfer to the baking dish.
  3. Steam or blanch the broccoli florets for 2-3 minutes until tender-crisp. Drain well and add to the baking dish with the chicken.
Sauce Preparation
  1. In the same skillet, melt the butter over medium heat. Add minced garlic and cook until fragrant (about 30 seconds).
  2. Reduce heat to low and whisk in the heavy cream and softened cream cheese until the mixture is completely smooth.
  3. Gradually stir in the grated Parmesan cheese until the sauce is smooth and has thickened. Season with additional salt and pepper if needed.
Assembly and Cooking
  1. Pour the Alfredo sauce over the chicken and broccoli. Stir gently to coat everything evenly. Sprinkle the shredded mozzarella cheese over the top.
  2. Bake for 15-20 minutes, or until the sauce is bubbling and the cheese is melted and golden brown. Let it rest for 5 minutes before serving.

Notes

For added zest, consider garnishing with freshly chopped parsley or a sprinkle of extra Parmesan cheese. Store leftovers in an airtight container for up to 3-4 days in the fridge.