Creamy Keto Chicken Alfredo Broccoli Bake
A delightful one-pan bake combining tender chicken, broccoli, and a rich, cheesy sauce, perfect for family dinners and special occasions.
Ingredients
Main Protein
- 2 cups cooked chicken, shredded or cubed Using leftover rotisserie chicken can save time and enhance flavor.
Aromatics & Vegetables
- 2 cups broccoli florets Steam or blanch the broccoli briefly to maintain color and texture.
Liquids/Dairy
- 1 cup heavy cream Mix well to avoid lumps.
- 8 oz softened cream cheese Soften at room temperature for easier mixing.
Cheeses
- 1 cup grated Parmesan Opt for freshly grated cheese for better melting.
- 1 cup shredded mozzarella This layer will create a delightful crust.
Seasoning/Spice Blend
- 1 tsp dried Italian herbs Adjust seasoning to your preference.
- to taste salt and pepper To suit personal taste.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- If your chicken isn’t cooked, boil it in water for 15-20 minutes, then shred or cube it.
- Steam broccoli florets in boiling water for 2-3 minutes, then drain.
Assembly
- In a large bowl, mix heavy cream, cream cheese, Parmesan, Italian herbs, salt, and pepper until smooth.
- In a large baking dish, add cooked chicken and broccoli, then pour the cheese sauce over and stir to coat.
- Sprinkle shredded mozzarella cheese on top.
Baking
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Let it cool slightly before serving.
Notes
Garnish with fresh herbs like parsley or basil for a pop of color. Store leftovers in an airtight container for up to 4 days.