Creamy Keto Chicken Alfredo Without The Carbs
A delightful low-carb twist on the classic Alfredo, packed with tender chicken and vibrant broccoli in a rich, creamy sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Keto
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 the oven to 375°F (190°C).
- Prepare the broccoli by steaming florets for about 5 minutes until tender yet crisp. Set aside.
- Sauté garlic in olive oil in a large skillet over medium heat for about 1 minute until fragrant and golden.
- Make the sauce by pouring in heavy cream and cream cheese, stirring until smooth.
- Add grated Parmesan cheese, stirring until melted and sauce thickens.
- Season the sauce with salt, pepper, dried Italian herbs, and optional red pepper flakes.
- Combine cooked chicken and steamed broccoli in a large baking dish.
- Add the sauce over the chicken and broccoli, stirring gently.
- Top with shredded mozzarella cheese.
- Bake for 20-25 minutes until cheese is bubbling and golden brown.
- Rest for a few minutes before serving.
Notes
Rotisserie chicken works great if you’re short on time. Use fresh broccoli for best flavor, or thaw and drain frozen broccoli. Grating your own Parmesan enhances flavor and texture.