Keto Chicken Alfredo is the most comforting comfort food ever! There is nothing better than digging into a plate of steaming hot broccoli, juicy chicken, cheesy goodness and creamy sauce with the perfect amount of garlic. This is a fantastic meal idea for busy nights because you can throw it together in minutes.
Put the broccoli and the chicken into a well-greased casserole dish.
In a saucepan over medium-high heat, melt the butter. Add the minced garlic to the butter, and saute for 30 seconds.
Stir in the heavy whipping cream and bring it to a low boil. Simmer for several minutes until it has thickened and reduced just a bit. Mix in salt and pepper to taste.
Remove the thickened cream mixture from the heat, and stir in ½ cup of grated Parmesan.
Pour the alfredo mixture over the broccoli and chicken in the casserole dish, and stir to combine well.
Bake uncovered for 25 minutes until the top is browned and bubbly.
Serve immediately topped with freshly chopped parsley for garnish if desired.
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Notes
Nutrition: this makes 6 servings. There are 4.8 NET carbs per serving.Prep Time: cook the chicken ahead of time and have it diced up. Chop up the broccoli, and keep it in the fridge until you are ready to make the casserole. Cooking Time: to make this in under 20 minutes simply skip the casserole dish. Cook the sauce in a large pot, add the chicken and broccoli, and heat until hot! Serve right from the saucepan.Substitutions: swap the chicken for turkey. You can also swap the parmesan for mozzarella too. To Reheat: warm up the leftover keto chicken alfredo in the oven at 350 degrees for 10 minutes or until it’s hot. Or you can simply warm it in the microwave for a couple of minutes until it’s warmed all the way through. To Freeze: allow the low carb chicken alfredo to cool to room temperature then add it to a freezer-safe container. If you are meal prepping, choose individual serving sized containers. Or make an extra batch for the entire family for later.