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Chicken Alfredo Broccoli Bake recipe card

Keto Chicken Alfredo Broccoli Bake

Rich, creamy Alfredo sauce blankets tender chicken and broccoli, topped with bubbly mozzarella. Perfect for a comforting dinner that won't derail your keto goals.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 1 bake
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups cooked chicken breast shredded or cubed
  • 4 cups broccoli florets
  • 1 cup heavy cream
  • 1/2 cup cream cheese
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 4 cloves garlic minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon dried Italian herbs
  • 1/2 teaspoon red pepper flakes optional

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Steam the broccoli florets until tender but still crisp, about 5 minutes, then set aside.
  3. In a large skillet over medium heat, add olive oil and sauté the minced garlic until fragrant, about 1 minute.
  4. Add the heavy cream and cream cheese to the skillet, stirring until the cream cheese melts and the sauce is smooth.
  5. Stir in the Parmesan cheese until fully melted and the sauce thickens slightly.
  6. Season the sauce with salt, pepper, Italian herbs, and red pepper flakes if using.
  7. In a large baking dish, combine the cooked chicken and steamed broccoli.
  8. Pour the Alfredo sauce over the chicken and broccoli mixture, stirring gently to coat.
  9. Sprinkle the shredded mozzarella cheese on top.
  10. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
  11. Allow the dish to cool for a few minutes before serving.

Notes

- Use pre-cooked rotisserie chicken to save time.
- Add red pepper flakes for a spicy kick.