Creamy Chicken Alfredo Bake
Tender chicken and broccoli in a rich parmesan alfredo sauce, baked with a golden cheese crust. No pasta required.
- Prep15 min
- Cook30 min
- Serves6
Alfredo sauce is nothing but butter, cream and parmesan, which makes it a natural fit for keto. Baked over chicken and broccoli, it turns into a bubbling casserole for a crowd.
Nutrition per serving (estimated)
Method
- Heat the oven to 400°F (200°C). Season the chicken and sear in the oil over medium-high heat until just cooked, about 6 minutes. Steam or blanch the broccoli for 3 minutes.
- For the sauce, melt the butter, cook the garlic 30 seconds, then add the cream and cream cheese and whisk until smooth. Stir in the parmesan and season.
- Combine the chicken, broccoli and sauce in a baking dish. Top with mozzarella.
- Bake 15 to 20 minutes until bubbling and golden and the chicken reads 165°F (74°C).
Chef’s notes
- Use rotisserie chicken to save time.
- Do not boil the sauce; keep it at a gentle simmer so it does not split.
Storage: Refrigerate 4 days.
Food safety: the USDA’s minimum internal temperatures are 165°F (74°C) for poultry, 160°F (71°C) for ground meat, and 145°F (63°C) for whole cuts of beef, pork, lamb and fish, with a 3-minute rest for the meat. Use an instant-read thermometer. More on food safety.
Nutrition is a calculated estimate per serving using standard ingredient data; brands and portions vary. Net carbs = total carbohydrates − fiber. Not medical advice. See our health disclaimer.
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