Description
A comforting, low-carb take on classic chicken alfredo, this creamy bake features shredded chicken, broccoli, and a rich cream sauce topped with mozzarella.
Ingredients
- 2 cups cooked chicken, shredded
- 2 cups broccoli florets, steamed
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 cup mozzarella cheese, shredded (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the shredded chicken, steamed broccoli, heavy cream, Parmesan cheese, garlic powder, onion powder, salt, and pepper in a large bowl.
- Mix until everything is well incorporated.
- Transfer the mixture to a greased baking dish.
- Top with mozzarella cheese.
- Bake for 25-30 minutes, or until the top is golden and bubbly.
- Let cool for a few minutes before serving.
- Enjoy your creamy keto chicken alfredo bake!
Notes
For added flavor, use freshly shredded cheese and consider adding a pinch of nutmeg or different cheese varieties for the topping.
