Keto Chicken Alfredo Broccoli – This low carb keto chicken alfredo with broccoli made in less than 30 minutes is the best comfort food with just 5g net carbs which is baked until cheesy and bubbly.
Keto Chicken Alfredo Broccoli – Ingredients
Here’s what you’ll need to whip up this keto dream:
Chicken: Boneless, skinless chicken breasts or thighs work well. Slice them into strips for faster cooking.
Broccoli: Fresh or frozen broccoli florets add a satisfying crunch and essential nutrients.
Heavy Cream: The base of our creamy sauce, heavy cream is a keto staple due to its high-fat, low-carb content.
Cream Cheese: Softens the cream sauce and adds a delightful tang.
Parmesan Cheese: A true alfredo wouldn’t be complete without it! Choose freshly grated parmesan for the best flavor.
Garlic & Spices: Minced garlic forms the aromatic base, while Italian seasoning or your favorite keto-friendly herbs add depth.
Chicken Broth: Adds moisture and extra flavor to the sauce.
Keto Chicken Alfredo with Broccoli Bake – Tips & Tricks
Pre-cook the chicken: If you’re short on time, cook the chicken beforehand (grilling, baking, or poaching all work) and shred it before adding it to the sauce.
Thicken the sauce: If your sauce seems too thin, simmer it for a few extra minutes or add a sprinkle of xanthan gum (a keto-friendly thickener) and whisk it in until smooth.
Don’t overcook the broccoli: Aim for tender-crisp florets that retain their vibrant green color.
Drain the broccoli after steaming because the excess moisture will thin out the alfredo sauce.
Add more heavy whipping cream if sauce is too thick. If its too thin, boil more on low heat whisk continuously until reduced.
Recipe Variations
Spicy Alfredo: Add a pinch of red pepper flakes or your favorite hot sauce for a kick.
Sun-dried Tomato Alfredo: Saute chopped sun-dried tomatoes in with the garlic for a burst of Mediterranean flavor.
Mushroom Lovers Delight: Add sauteed sliced mushrooms for an earthy twist.
How to Serve And Store This Low Carb Chicken Broccoli Alfredo?
Serve this over your favorite low-carb noodles like zucchini noodles, shirataki noodles, or cauliflower rice.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of chicken broth if needed to thin the sauce.
Recipe FAQs
Can I use a different type of cheese?
Absolutely! Swap parmesan for shredded mozzarella or a combination for a different flavor profile. Just ensure the cheese is keto-friendly (check for hidden carbs!).
What if I don’t have heavy cream?
You can substitute with unsweetened almond milk or coconut milk, but the sauce won’t be as thick and creamy.
How can I make this vegetarian?
Omit the chicken and add additional roasted asparagus or zucchini for a veggie-packed version.
Keto Chicken Alfredo With Broccoli (Low Carb)
Keto Chicken Alfredo Broccoli - This low carb keto chicken alfredo with broccoli made in less than 30 minutes is the best comfort food with just 5g net carbs which is baked until cheesy and bubbly.
Ingredients
- 2 1/2 lbs chicken breast, boneless skinless, sliced
- 3 tbsp butter, divided
- 2 tbsp chicken broth
- 1/2 tsp salt
- 1/4 tsp pepper
- 12 oz steam bag of frozen broccoli
- 1/2 tsp Italian seasoning
- 1 oz cream cheese, softened
- 3 garlic cloves, minced
- 1 cup heavy whipping cream
- 3/4 cup mozzarella cheese, grated
- 2/3 cup parmesan cheese, grated
- 1/4 cup pepper jack cheese, grated
- 1/4 tsp basil
Instructions
- Heat a skillet over medium heat. Melt butter. Season chicken with salt pepper on both the sides.
- Add to the skillet and sear cook on both sides. Cook on low or until chicken is no longer pink. Remove from the skillet and set aside.
- Pour chicken broth to deglaze the pan. Scrape off any excess flavorful bits from the bottom of the pan.
- Steam the broccoli in boiling water or as per the package instructions in the microwave.
- Add 2 tbsp butter to the skillet. Add minced garlic and saute for 2-3 minutes or until fragrant.
- Add heavy whipping cream, Italian seasoning and cream cheese to the skillet, Stir until thoroughly combined.
- Lower heat medium low and simmer the sauce until reduced and thickened. Keep whisking and stir continuosly.
- Add the parmesan and pepper jack cheese, Stir cook until the sauce is smooth and cheese melts.
- Add drained steamed broccoli along with the cooked chicken to the sauce and stir to combine.
- Sprinkle mozzarella cheese followed by basil on top.
- Place the skillet in the oven under the broiler and bake until cheese begins to bubble for about 1-2 minutes.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 641Total Fat: 36gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 251mgSodium: 751mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 70g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
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