Keto Chicken Alfredo with Broccoli Bake Recipe
This Keto Chicken Alfredo with Broccoli Bake is a creamy, cheesy, and low-carb comfort meal perfect for those following a ketogenic diet. Tender seared chicken breasts are smothered in a rich Alfredo sauce made from cream cheese, heavy cream, and a blend of Parmesan, Pepper Jack, and Mozzarella cheeses, then baked to golden perfection with steamed broccoli for a hearty and satisfying dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
Chicken and Broccoli
- 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
- ¾ cup grated Mozzarella cheese
- ¼ tsp dried basil
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C). Lightly grease a baking dish to prevent sticking.
- Steam Broccoli: Steam the frozen broccoli according to the package instructions, then set aside.
- Sear Chicken: In a large skillet, melt 2 tablespoons of butter over medium-high 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.
- Sauté Garlic: In the same pan, melt the remaining tablespoon of butter. Add minced garlic and cook until fragrant, about 1 minute, making sure not to burn it.
- Make Alfredo Sauce: Stir in the softened cream cheese and chicken broth until the mixture is smooth. Pour in the heavy whipping cream and add Italian seasoning. Bring the sauce to a gentle simmer and cook for 2–3 minutes until slightly thickened.
- Add Cheeses: Stir in the grated Parmesan and Pepper Jack cheeses until fully melted and incorporated into the sauce, creating a creamy Alfredo sauce.
- Combine Chicken and Broccoli: Add the cooked chicken and steamed broccoli to the sauce. Stir to combine everything evenly, then transfer the mixture into the prepared baking dish.
- Top and Bake: Sprinkle the grated Mozzarella cheese evenly on top of the dish, then lightly sprinkle dried basil over the cheese. Bake in the preheated oven for 20 minutes or until the sauce is bubbly and the top is golden brown.
- Rest and Serve: Remove from the oven and let the bake rest for 5 minutes before serving to allow flavors to meld and casserole to set.
Notes
- Use fresh garlic for the best flavor instead of pre-minced garlic.
- To keep it extra low carb, ensure the broccoli is steamed without added sauces or sugars.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a spicier kick, consider adding a pinch of red pepper flakes to the sauce.
- If you want a lighter version, use half-and-half instead of heavy cream, though the sauce may be less rich.
Keywords: keto chicken alfredo, low carb dinner, chicken broccoli bake, creamy chicken casserole, ketogenic recipe
