Creamy Keto Chicken Alfredo Broccoli Bake You’ll Love
Rich, creamy Keto Chicken Alfredo Broccoli Bake is hearty and indulgent, perfect for staying on track with your keto goals.
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
- Set your oven to 375°F (190°C).
- Cook the broccoli florets in a steam basket for about 5 minutes until they're 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 until the cream cheese melts 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.
- 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, allowing the flavors to meld before serving.
Notes
For best results, steam broccoli just until tender-crisp, and stir the sauce continuously while adding cheese. Use high-quality olive oil for sautéing for the best flavor. Allow the dish to rest after baking for easier serving. Store leftovers in an airtight container for up to 3-4 days.