Keto Chicken Alfredo Broccoli Bake with Homemade Alfredo Sauce
By Liam Carter
Prep
15 min
Cook
25 min
Total
40 min
Servings
6
Level
Easy
Blanching the broccoli for 1 to 2 minutes, then cooling it in ice water, stops it cooking before the bake and limits the water it releases into the sauce. I use that short step for broccoli that stays crisp-tender beside chicken in this creamy Alfredo bake.
After the garlic smells fragrant, lower the heat before the cream goes in, whisk until the cream cheese disappears, and let the sauce barely bubble for 2 to 3 minutes. Take it off the heat for the Parmesan. I grate the Parmesan myself, since pre-shredded cheese can leave the sauce grainy. The sauce thickens again in the oven and firms up as it cools, and a whisk works the cubed cream cheese in evenly.
Brown the chicken in a large skillet before assembling the casserole, then use a 9x13-inch baking dish once the sauce is ready. The top is done when the sauce is bubbly and the mozzarella has turned golden brown around the edges, and I leave the bake alone for 5 to 10 minutes before cutting into it. Drain the broccoli thoroughly before it reaches the dish, or the bake turns watery.
For dinner, I put a crisp green salad with vinaigrette alongside it, or use keto-friendly garlic bread, and I pick Roasted Fingerling Potatoes when nobody at the table is sticking to low-carb eating. I make this casserole for meal prep. The salad cuts through the warm, rich sauce.
Why you'll love this recipe
- Blanching then chilling the broccoli keeps it crisp-tender through the oven without leaving extra water in the casserole.
- Browning the chicken first builds color in the skillet before it finishes in the sauce.
- Cream cheese thickens the Alfredo without flour, and the gentle 2 to 3 minute simmer gives it body.
- Freshly grated Parmesan melts smoother, so the sauce stays smooth instead of turning grainy.
- The 9x13-inch bake comes out bubbly under mozzarella, with a short rest that makes scooping cleaner.
- Cut the chicken into 1-inch cubes for even cooking in the large skillet.
Ingredients
- •2 lb boneless, skinless chicken breasts (cut into 1-inch cubes)
- •1 lb broccoli florets (about 5 cups)
- •1 tbsp olive oil
- •1 tsp salt (divided)
- •½ tsp black pepper (divided)
- •1 cup mozzarella cheese (shredded, for topping)
- •4 tbsp butter
- •3 cloves garlic (minced)
- •1 ½ cups heavy cream
- •4 oz cream cheese (softened and cubed)
- •1 cup Parmesan cheese (grated, freshly grated is best)
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Season the chicken cubes with 1/2 tsp salt and 1/4 tsp black pepper. Heat the olive oil in a large skillet over medium-high heat, then cook the chicken until golden brown and cooked through, about 5-7 minutes. Remove the chicken and set it aside.
- 3
Bring a pot of water to a boil. Blanch the broccoli florets for 1-2 minutes, then transfer them straight to an ice bath. Drain thoroughly.
- 4
Melt the butter in the same skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Reduce the heat to medium-low.
- 5
Whisk in the heavy cream and cubed cream cheese until the cream cheese melts and the sauce is smooth. Bring it to a gentle simmer and cook for 2-3 minutes to thicken.
- 6
Remove the skillet from the heat. Stir in the Parmesan, remaining 1/2 tsp salt, and remaining 1/4 tsp black pepper until the cheese melts.
- 7
Combine the cooked chicken and blanched broccoli in a 9x13-inch baking dish. Pour the Alfredo sauce over them and toss to coat.
- 8
Sprinkle the shredded mozzarella evenly over the casserole.
- 9
Bake for 15-20 minutes, until the sauce is bubbly and the top is golden brown. Rest for 5-10 minutes before serving.
FAQ
Nutrition (per serving)
Calories
650
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