Description
A comforting Keto Chicken Alfredo with Broccoli Bake, perfect for cozy evenings. This creamy dish is rich in flavor while adhering to keto principles.
Ingredients
Scale
- 2 large chicken breasts, diced (Approximately 1 pound)
- 2 cups broccoli florets
- 1 cup heavy cream
- 1 cup shredded parmesan cheese (Plus more for topping)
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/2 cup cream cheese (For added creaminess)
- 1/4 cup chopped fresh parsley (For garnish)
Instructions
- Preheat your oven to 400°F (200°C). Chop the chicken breasts into bite-sized pieces and set aside. Rinse and cut the broccoli into florets.
- Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute. Introduce the diced chicken, seasoning with salt, pepper, and Italian seasoning. Cook until the chicken is browned, about 6-8 minutes.
- Add the cream, cream cheese, and Parmesan. Stir gently to combine, allowing the cheese to melt and the sauce to thicken for 3-5 minutes. Fold in the broccoli florets.
- Transfer the chicken and broccoli mixture to a greased baking dish. Sprinkle additional Parmesan on top. Bake for 20 minutes until bubbling and golden. Garnish with fresh parsley before serving.
Notes
For added customization, consider adding mushrooms or spinach. Adjust flavors with lemon zest or bacon bits as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 450mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg