Keto Chicken Broccoli Alfredo Bake
A creamy, savory keto dish packed with protein from shredded chicken and nutritious broccoli, ideal for satisfying comfort food cravings.
Ingredients
Main Ingredients
- 2 cups broccoli florets Fresh or frozen, thawed and drained if using frozen.
- 2 cups cooked chicken, shredded Roasted chicken works well; leftover chicken can be used.
- 1 cup heavy cream Full-fat recommended for keto.
- 1 cup grated Parmesan cheese Can substitute cheddar or Gouda if desired.
- 2 cloves garlic, minced Adds flavor to the dish.
- 1 teaspoon Italian seasoning For added flavor.
- 1 tablespoon olive oil For sautéing the garlic.
- 1/2 cup shredded mozzarella cheese Optional for topping.
- to taste Salt and pepper For seasoning.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat and sauté minced garlic until fragrant.
- Add shredded chicken and broccoli florets to the skillet, stirring to coat with garlic-infused oil.
- Pour in heavy cream and sprinkle in grated Parmesan cheese, stirring until the cheese melts and creates a creamy blend.
- Add Italian seasoning, salt, and pepper to taste, and mix well.
Baking
- Transfer the mixture to a baking dish. If desired, sprinkle shredded mozzarella cheese on top.
- Bake in the preheated oven for 20-25 minutes until bubbly and golden on top.
Serving
- Allow to cool slightly before serving.
- Consider garnishing with freshly chopped herbs and serving with a light side salad.
Notes
For variations, consider adding other vegetables like cauliflower or bell peppers, or spices like jalapeños for heat. Let cool before serving for easier dish handling.