Keto Chicken Broccoli Alfredo Bake
A cozy, spoon-ready bake that swirls tender chicken, crisp broccoli, and a rich Alfredo sauce all wrapped in a cheesy top. This keto-friendly dish keeps carbs low while delivering comforting flavors, making it perfect for weeknights or meal prep.
Ingredients
- 2 cups cooked chicken, shredded
- 2 cups broccoli florets
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 1 cup parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- to taste salt and pepper
- 1/4 cup chicken broth (optional, for thinning the sauce)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
- Lightly steam the broccoli until just tender but still bright green. Drain well and pat dry to remove excess moisture.
- In a large skillet over medium heat, sauté the garlic in a splash of olive oil for about 1 minute until fragrant. Add the shredded chicken and warm through.
- In a separate saucepan, whisk together the heavy cream, cream cheese, and Parmesan cheese over medium heat until smooth and creamy. If the sauce thickens too much, whisk in a little chicken broth to reach a pourable consistency.
- Stir in the Italian seasoning and season with salt and pepper to taste. Fold in the steamed broccoli and the warm chicken mixture, tossing to coat evenly.
- Pour the sauce and chicken-broccoli mixture into the prepared baking dish. Sprinkle the mozzarella evenly over the top.
- Bake for 15–20 minutes, or until the cheese is melted, the top is golden, and the bake is bubbling around the edges.
- Let the dish rest for about 5 minutes before serving to allow the sauce to set slightly and the flavors to meld.