Chicken Alfredo with Broccoli Recipe
This easy creamy keto chicken Alfredo with broccoli bake is a quick, all in one meal for the whole family. Layer chicken, broccoli, Alfredo sauce, and shredded mozzarella cheese in a casserole dish, then bake until done, and you’ll have a low-carb dinner ready in 30 minutes or less!
Servings: 8
Calories: 565kcal
Ingredients
For the casserole:
- 2 pounds chicken breast boneless
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons butter
- 4 cups broccoli
- 2 cups Alfredo sauce store-bought or homemade recipe below
- 2 cups mozzarella cheese shredded
- 2 tablespoons parsley minced for garnish
For the Alfredo sauce:
- ¼ cup butter
- 2 cloves garlic minced
- 1 ⅓ cup heavy cream room temperature
- 3 cups Parmesan finely grated
- ¼ teaspoon ground nutmeg
Instructions
- Start by cutting the chicken breast into ½-inch cubes. Then, toss it in a bowl with garlic powder, salt, and pepper. Coat all sides evenly with the seasoning.
- Heat the butter in a skillet over medium-high heat and pan-fry the chicken for approximately 3 minutes on each side. Once cooked through, remove from heat and set aside.
- While the chicken cooks, begin trimming the broccoli and cut it into florets (just the top part, with minimal stalk). Steam broccoli until tender for about 6 minutes. Remove from heat and set aside.
- While the broccoli steams, begin preparing the Alfredo sauce. If you are using store-bought sauce, jump down to the next step.Simmer the garlic in butter in a small saucepan for 2 minutes until fragrant. Mix in cream. Slowly add the parmesan and stir continuously until it's a thick, uniform sauce. Finally, season with nutmeg, remove from heat and set aside.
- Put the chicken bake together by spreading ½ cup of Alfredo sauce in the bottom of a 9x13-inch baking dish. Layer half the cooked chicken with half of the steamed broccoli arranged over it. Then, spoon 1 cup of Alfredo sauce over the broccoli and sprinkle 1 cup of mozzarella cheese on top of the sauce.
- Repeat the process for a second layer with all the remaining chicken, broccoli, sauce, and shredded cheese. Garnish with parsley and place under the broiler in the oven for 5 minutes on high until the cheese melts, bubbles, and begins turning golden brown. Remove from the oven and let sit for a few minutes before serving warm.
Video
Notes
- Measure and chop all the ingredients even before you start cooking to make the process smoother and to prevent overcooking as you gather everything.
- Cut chicken into even-sized chunks. This is so you can cook uniformly and within the time specified in the recipe. Be sure not to overcrowd your pan to allow proper searing. This also prevents some pieces from being over or undercooked.
- Cut the florets into even sizes and drain well to avoid adding extra moisture to the casserole. Steam just until it’s tender-crisp (al dente) to maintain its vibrant green color and slight crunch.
- Allow the casserole to rest for about 10 minutes after baking to help the flavors meld together.
Nutrition
Calories: 565kcal | Carbohydrates: 7g | Protein: 38g | Fat: 38g | Saturated Fat: 21g | Sodium: 1699mg | Fiber: 1g | Net Carbohydrates: 6g
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