Description
A comforting and creamy keto chicken Alfredo bake featuring tender chicken and vibrant broccoli, perfect for busy weeknights.
Ingredients
- 2 cups cooked chicken, shredded
- 2 cups broccoli florets
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 350°F (175°C).
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant.
- Stir in heavy cream, cooked chicken, broccoli, Parmesan cheese, Italian seasoning, salt, and pepper. Cook until heated through.
- Transfer the mixture to a baking dish and top with shredded mozzarella cheese.
- Bake for 25-30 minutes or until the top is golden and bubbly.
- Serve warm, preferably with a garden salad or low carb pasta alternative.
Notes
For a thicker sauce, let it simmer longer. Garnish with extra Parmesan or herbs for added flavor.
