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KETO CHICKEN ALFREDO WITH BROCCOLI BAKE

Craving Alfredo? This Creamy Keto Chicken Alfredo with Broccoli Bake is the perfect low-carb comfort food! Easy to make and packed with flavor, this dish comes together in under 30 minutes with minimal effort. It’s so rich and satisfying, you won’t even miss the traditional pasta!

INGREDIENTS

  • 3 tbsp butter, divided
  • 2.5 lbs boneless, skinless chicken breast, sliced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp chicken broth
  • 12 oz frozen broccoli, steamed
  • 3 garlic cloves, minced
  • 1 oz cream cheese, softened
  • 1 cup heavy whipping cream
  • 1/2 tsp Italian seasoning
  • 2/3 cup grated parmesan cheese
  • 1/4 cup grated pepper jack cheese
  • 3/4 cup grated mozzarella cheese
  • 1/4 tsp dried basil

INSTRUCTIONS

  • Sear the Chicken: Heat 1 tbsp butter in an oven-safe skillet (such as cast iron) over medium heat. Season the sliced chicken with salt and pepper, then sear on both sides. Cover and cook on low heat until fully cooked through. Remove from the skillet and set aside.
  • Deglaze the Pan: Pour 2 tbsp chicken broth into the skillet and scrape up the browned bits with a wooden spoon. Leave them in for added flavor.
  • Steam the Broccoli: Microwave the frozen broccoli according to package instructions or steam it on the stovetop. Drain and set aside.
  • Make the Alfredo Sauce: Add the remaining 2 tbsp butter and minced garlic to the skillet. Sauté for about 2 minutes until fragrant. Stir in the softened cream cheese, heavy whipping cream, and Italian seasoning. Continuously whisk over medium heat until well combined.
  • Thicken the Sauce: Reduce heat to medium-low and let the sauce simmer until it thickens, whisking frequently to prevent sticking. Once thickened, stir in the parmesan and pepper jack cheese until smooth and fully melted.
  • Assemble the Bake: Add the cooked chicken and steamed broccoli to the sauce, stirring to coat evenly. Sprinkle mozzarella cheese over the top and finish with a dash of dried basil.
  • Broil to Perfection: Place the skillet on the top rack of the oven under the broiler for 1-2 minutes, or until the mozzarella is bubbly and slightly golden.
  • Serve & Enjoy! Remove from the oven and let sit for a couple of minutes before serving.

This rich and creamy low-carb dish is packed with flavor and makes the perfect keto-friendly comfort food!

CHICKEN ALFREDO LASAGNA

Treat yourself to the ultimate comfort food with this Chicken Alfredo Lasagna, featuring a luscious combination of creamy Alfredo sauce, succulent chicken, spinach, and layers of lasagna noodles. Topped with melted mozzarella and Parmesan cheese, this dish is a perfect choice for anyone craving a rich and satisfying meal!

INGREDIENTS

  • Lasagna Noodles: 12-15 pieces
  • Unsalted Butter: 2 tablespoons
  • Minced Garlic: 4 cloves
  • Finely Chopped Onion: 1 small
  • Fresh Baby Spinach: 10 oz
  • Heavy Cream: 4 cups
  • Freshly Grated Parmesan Cheese: 1 1/2 cups
  • Ricotta Cheese: 15 oz
  • Dried Basil: 1 teaspoon
  • Cooked and Shredded Chicken: 3 cups
  • Grated Mozzarella Cheese: 4 cups
  • Kosher Salt and Freshly Ground Black Pepper: To taste
  • Fresh Parsley (Optional): For garnish

INSTRUCTIONS

  • Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or nonstick spray. Set aside.
  • In a separate 9×13-inch pan or similar shallow dish, arrange the lasagna noodles. Pour hot water over them to submerge completely, and let them soak for at least 30 minutes, gently stirring occasionally to prevent sticking.
  • In a large skillet, melt the butter over medium-high heat. Add the chopped onion and cook until soft and translucent, about 10 minutes. Stir in the minced garlic and cook for another 2 minutes.
  • Add the fresh spinach to the skillet and cook until wilted, then pour in the heavy cream and add the dried basil. Season generously with salt and pepper, and bring to a simmer.
  • Stir in the Parmesan and ricotta cheeses, allowing them to melt into the sauce. Add the shredded chicken and mix well. If the sauce is too runny, let it simmer for a few more minutes to thicken.
  • Spread a thin layer of the Alfredo sauce mixture on the bottom of the prepared baking dish. Place a layer of soaked lasagna noodles on top.
  • Layer one-third of the Alfredo sauce over the noodles, followed by one-third of the grated mozzarella. Repeat the layering process until all ingredients are used, ensuring the mozzarella forms the top layer.
  • Cover the baking dish with foil and bake for 45 minutes. For a golden, bubbly top, uncover the dish and broil for an additional 2-3 minutes.
  • Let the lasagna rest for 10 minutes before serving to allow it to set. Garnish with fresh parsley if desired. Serve and enjoy!