Keto Chicken Alfredo with Broccoli Bake Recipe
This Keto Chicken Alfredo with Broccoli Bake is a hearty and low-carb casserole that combines tender chicken breast, steamed broccoli, and a creamy Alfredo sauce made with cream cheese, heavy cream, and a blend of flavorful cheeses. Baked to perfection with a golden mozzarella topping, it’s a comforting meal perfect for keto dieters and anyone seeking a delicious, creamy chicken dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
Chicken & Vegetables
- 3 tbsp butter, divided
- 2.5 lbs boneless, skinless chicken breast, sliced
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp chicken broth
- 12 oz frozen broccoli (steam bag)
Sauce
- 3 garlic cloves, minced
- 1 oz cream cheese, softened
- 1 cup heavy whipping cream
- ½ tsp Italian seasoning
- ⅔ cup grated Parmesan cheese
- ¼ cup grated Pepper Jack cheese
Topping
- ¾ cup grated Mozzarella cheese
- ¼ tsp dried basil
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease a baking dish to prevent sticking.
- Steam Broccoli: Steam the frozen broccoli according to package instructions until tender, then set aside.
- Sear Chicken: In a large skillet, melt 2 tablespoons of butter over medium heat. Season the sliced chicken breast with salt and pepper, then sear in the skillet until browned and cooked through. Remove the chicken from the pan and set aside.
- Make Sauce Base: In the same skillet, melt the remaining 1 tablespoon of butter. Add minced garlic and sauté until fragrant, about 1 minute.
- Add Cream Cheese and Broth: Stir in the softened cream cheese and chicken broth until the mixture is smooth and creamy. Then pour in the heavy whipping cream and add Italian seasoning. Let the sauce simmer gently for 2 to 3 minutes.
- Incorporate Cheeses: Stir in the grated Parmesan cheese and Pepper Jack cheese until they fully melt and combine into a smooth sauce.
- Combine Chicken and Broccoli: Add the cooked chicken and steamed broccoli into the sauce, mixing gently to coat evenly, then transfer the mixture to the prepared baking dish.
- Add Toppings and Bake: Sprinkle grated mozzarella cheese evenly on top, along with dried basil. Bake in the preheated oven for 20 minutes or until the casserole is bubbly and the top is golden brown.
- Rest and Serve: Remove from the oven and let the bake rest for 5 minutes to set before serving.
Notes
- To keep the chicken moist, don’t overcook during the searing step as it will continue cooking in the oven.
- You can substitute fresh broccoli florets if you prefer, just steam them until tender.
- For extra flavor, add a pinch of crushed red pepper flakes in the sauce if you like a bit of heat.
- This dish is perfect for meal prep and can be refrigerated for up to 3 days or frozen for longer storage.
- Make sure to thaw and steam the broccoli completely to avoid excess water in the casserole.
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