Creamy, cheesy, and low-carb, this Keto Chicken Alfredo Broccoli Bake is pure comfort food. Packed with tender chicken, crisp broccoli, and a rich Alfredo sauce, it’s a quick and satisfying weeknight dinner ready in about 30 minutes!
Ingredients
2 cups cooked chicken, shredded or diced
2 cups broccoli florets (fresh or frozen)
1 cup heavy cream
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
Salt and pepper to taste
2 tablespoons olive oil (for greasing the baking dish)
Fresh parsley (for garnish, optional)
Instructions
Preheat your oven to 375°F (190°C).
If using fresh broccoli, blanch in boiling water for 2-3 minutes, then drain. For frozen broccoli, thaw and drain any excess water.
In a large bowl, combine chicken, broccoli, heavy cream, mozzarella, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix well until everything is coated.
Grease a baking dish or cast-iron skillet with olive oil.
Spread the chicken and broccoli mixture evenly into the dish.
Sprinkle extra mozzarella on top for more cheesy goodness.
Bake for 25-30 minutes, until the top is golden and bubbling.
Let cool for a few minutes, then garnish with fresh parsley if desired.
Serve hot and enjoy!
Notes
Rotisserie chicken works great for quicker prep.
Make it spicier with a pinch of red pepper flakes.
Cauliflower can be swapped for broccoli for a different low-carb veggie.
Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze before baking for up to 2 months for an easy make-ahead meal.