Go Back

Easy Keto Chicken Alfredo Broccoli Bake – Comfort Food Without the Carbs

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked chicken, shredded or cubed (rotisserie works well)
  • 4 cups broccoli florets (fresh or frozen, bite-sized)
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 4 ounces cream cheese, softened and cubed
  • 1 cup grated Parmesan cheese (freshly grated if possible)
  • 1 cup shredded mozzarella (for topping)
  • 1/2 teaspoon sea salt, or to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder (optional)
  • 1/4 teaspoon red pepper flakes (optional, for a little heat)
  • 1 tablespoon olive oil (for the pan, optional)

Method
 

  1. Preheat and prep: Heat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or butter.
  2. Blanch the broccoli: Bring a pot of salted water to a boil. Add broccoli and cook for 2–3 minutes until bright green and just tender. Drain and set aside. If using frozen, thaw and pat dry to avoid excess water.
  3. Warm the chicken: Place the shredded or cubed chicken in the baking dish. Scatter the blanched broccoli over the top. Set aside while you make the sauce.
  4. Start the Alfredo base: In a medium saucepan over medium heat, melt the butter. Add minced garlic and cook for 30–60 seconds until fragrant, stirring often to prevent browning.
  5. Add cream and cream cheese: Pour in the heavy cream and add the cream cheese cubes. Whisk until the cream cheese melts and the sauce is smooth, 3–4 minutes.
  6. Season and thicken: Stir in Parmesan, salt, black pepper, onion powder, and red pepper flakes if using. Simmer gently for 2–3 minutes until slightly thickened. The sauce should coat the back of a spoon.
  7. Combine in the dish: Pour the Alfredo sauce evenly over the chicken and broccoli. Toss gently to coat everything without breaking up the broccoli too much.
  8. Add the cheese topping: Sprinkle shredded mozzarella over the top for a bubbly, golden finish.
  9. Bake: Place in the oven and bake for 15–20 minutes, until the edges are bubbling and the top is lightly golden. For extra color, broil for 1–2 minutes at the end, watching closely.
  10. Rest and serve: Let the bake rest for 5 minutes before serving. This helps the sauce set and makes cleaner scoops.