Keto Chicken Alfredo Broccoli Bake
A creamy, cheesy, and satisfying low-carb bake perfect for family dinners or potlucks.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded or diced (rotisserie works great) Use leftover roasted or store-bought rotisserie for convenience.
- 2 cups broccoli florets (fresh or frozen) For frozen, thaw completely and press out excess water.
- 1 cup heavy cream Full-fat keeps the texture right for keto.
- 1 cup shredded mozzarella cheese (plus extra for topping) Grate your own for better melt.
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- to taste salt and pepper
- 2 tablespoons olive oil For greasing the baking dish.
- to garnish fresh parsley Optional, for garnish.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- If using fresh broccoli, blanch florets in boiling water for 2–3 minutes until bright green and slightly tender, then drain well. For frozen broccoli, thaw completely and press or pat dry to remove moisture.
- In a large bowl, combine the cooked chicken and broccoli.
- Pour in the heavy cream. Add mozzarella, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix until evenly coated.
- Grease a baking dish or cast-iron skillet with the olive oil.
- Spread the chicken and broccoli mixture evenly in the dish. Sprinkle extra mozzarella over the top if you want a cheesier crust.
Baking
- Bake for 25–30 minutes, until the top is golden and bubbling, and the center is heated through.
- Let the bake rest for about 5 minutes. Garnish with chopped fresh parsley if desired, then serve hot.
Notes
Store cooled leftovers in an airtight container for up to 3–4 days. Reheat in the oven or microwave. Can be frozen for up to 3 months.