Description
This Keto Chicken Alfredo Broccoli Bake is a quick and satisfying dinner option, blending tender chicken and vibrant broccoli in a creamy Alfredo sauce, all baked to perfection.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 2 cups broccoli florets (fresh or frozen)
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil (for greasing the baking dish)
- Fresh parsley (for garnish, optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Blanch broccoli in boiling water for 2-3 minutes if using fresh, then drain. Thaw and drain frozen broccoli.
- Combine chicken, broccoli, heavy cream, mozzarella, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper in a large bowl. Mix well.
- Grease a baking dish with olive oil.
- Spread the chicken and broccoli mixture evenly into the dish.
- Sprinkle extra mozzarella on top.
- Bake for 25-30 minutes until golden and bubbly.
- Let cool for a few minutes, then garnish with parsley if desired.
- Serve hot and enjoy!
Notes
This dish is great as a standalone meal but pairs well with salads or low-carb sides like zucchini noodles.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg
Keywords: keto, chicken alfredo, broccoli bake, low carb, gluten free