Description
A low-carb comfort food classic combining tender chicken and vibrant broccoli in a creamy, garlicky Alfredo sauce topped with mozzarella and Parmesan.
Ingredients
Scale
- 3 cups cooked chicken breast or thighs, diced or shredded
- 4 cups broccoli florets (fresh or lightly steamed)
- 1 ½ cups shredded mozzarella cheese
- 1 ½ cups grated Parmesan cheese (divided)
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 ½ cups heavy cream
- ½ tsp Italian seasoning
- Salt and black pepper, to taste
- Fresh parsley, chopped
- Extra Parmesan cheese for serving
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- In a skillet over medium heat, melt the butter and add the minced garlic. Sauté for 30–45 seconds until fragrant.
- Pour in the heavy cream and bring to a gentle simmer, stirring frequently. Simmer for 2–3 minutes to thicken.
- Whisk in ½ cup grated Parmesan, Italian seasoning, salt, and black pepper until smooth and thickened.
- Place the diced chicken and broccoli in the baking dish and pour the Alfredo sauce over, coating well.
- Sprinkle the mozzarella and remaining Parmesan cheese over the top.
- Bake uncovered for 20–25 minutes until bubbly and golden brown. Broil for 1–2 minutes for extra crispiness.
- Remove from oven and let sit for 5–10 minutes. Garnish with parsley and extra Parmesan before serving.
Notes
For best results, use freshly grated cheese and ensure the cream is simmered gently to avoid a watery casserole.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: keto, chicken, broccoli, low-carb, Alfredo, bake, comfort food