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Keto Chicken Alfredo Broccoli Bake

A creamy and cheesy bake that fits perfectly into a low-carb lifestyle, packed with protein from chicken and nutrients from broccoli.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded or diced Use rotisserie chicken for convenience.
  • 2 cups broccoli florets (fresh or frozen) Blanch fresh broccoli if using.
  • 1 cup heavy cream
  • 1 cup shredded mozzarella cheese Sprinkle extra on top before baking.
  • ½ cup grated Parmesan cheese
Seasonings
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
Other Ingredients
  • 2 tablespoons olive oil (for greasing the baking dish)
  • Fresh parsley (for garnish, optional)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. If using fresh broccoli, blanch in boiling water for 2-3 minutes, then drain. For frozen broccoli, thaw and drain any excess water.
  3. In a large bowl, combine chicken, broccoli, heavy cream, mozzarella, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix well until everything is coated.
  4. Grease a baking dish or cast-iron skillet with olive oil.
  5. Spread the chicken and broccoli mixture evenly into the dish.
  6. Sprinkle extra mozzarella on top for more cheesy goodness.
Baking
  1. Bake for 25-30 minutes, until the top is golden and bubbling.
  2. Let cool for a few minutes, then garnish with fresh parsley if desired.
  3. Serve hot and enjoy!

Notes

This dish can be served as a main course or as a side. It pairs well with a salad or low-carb bread. Store leftovers in an airtight container in the refrigerator for 3-4 days.