Creamy Keto Chicken Alfredo Broccoli Bake
A delightful dish that combines tender chicken, fresh broccoli, and a rich, creamy sauce baked to perfection, making it perfect for cozy family dinners or special gatherings.
Ingredients
Main Protein
- 2 cups cooked chicken breast, shredded or cubed Ensure it’s cooked through before adding it to your dish.
Aromatics & Vegetables
- 4 cups fresh broccoli florets Rinse and cut the florets into bite-sized pieces.
Liquids/Dairy
- 1 cup heavy cream Whisk well to avoid lumps when merging with other ingredients.
- ½ cup softened cream cheese Soften at room temperature for easier mixing.
Cheese
- 1 cup grated Parmesan cheese Use freshly grated cheese for better melting and flavor.
- 1 cup shredded mozzarella cheese Use freshly grated cheese for better melting and flavor.
Seasoning/Spice Blend
- 4 cloves minced garlic Adjust seasoning to taste.
- 2 tablespoons olive oil Used for sautéing broccoli.
- 1 teaspoon dried Italian herbs Season the dish beautifully.
- ½ teaspoon red pepper flakes (optional) Can add a kick to the dish.
- salt to taste salt Adjust seasoning to taste.
- pepper to taste pepper Adjust seasoning to taste.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add the fresh broccoli and sauté for about 3-5 minutes until bright green and slightly tender but still crunchy.
- In a large bowl, combine heavy cream, softened cream cheese, Parmesan cheese, and mozzarella cheese. Whisk until well-blended and creamy.
- Stir in the cooked chicken, sautéed broccoli, minced garlic, Italian herbs, salt, and pepper into the sauce mixture until combined.
- Pour the mixture into a greased 9x13 inch baking dish. Spread evenly.
Baking
- Place in the oven and bake for about 25-30 minutes until bubbling edges and a lightly browned top.
Serving
- Remove from the oven and let it sit for a few minutes before serving.
- Serve in the baking dish for rustic charm, and garnish with additional cheese or herbs.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, freeze in single portions for up to 2 months. Thaw in the refrigerator before reheating.