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Easy Keto Chicken Alfredo Broccoli

A scrumptious dish combining creamy Alfredo sauce with tender chicken and vibrant broccoli, perfect for a weeknight dinner or impressing guests.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Keto
Calories: 540
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded (make sure it's Halal) You can use leftover rotisserie chicken for added flavor.
  • 2 cups broccoli florets (fresh or frozen) For a different taste, you can substitute with zucchini or cauliflower.
  • 1 cup heavy cream Adjust thickness by adding more broth or cream if necessary.
  • 1 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 2 cloves garlic, minced Be careful not to burn the garlic.
  • Salt and pepper to taste

Method
 

Preparation
  1. Prep the broccoli by washing and cutting fresh broccoli into florets or thaw frozen broccoli.
  2. If your chicken is not pre-cooked, cut it into bite-sized pieces and sauté in a large skillet until fully cooked and golden. Set aside.
Cooking
  1. In the same skillet, melt the butter over medium heat. Add minced garlic and cook for about 1 minute until fragrant.
  2. Pour in the heavy cream, stirring while you add the grated Parmesan cheese. Continue to stir until the cheese has melted and the sauce is smooth.
  3. Add the shredded chicken and broccoli to the sauce, stirring gently to coat everything evenly. Season with salt and pepper as desired.
  4. Let it all simmer together for 5 minutes until heated through.
  5. Serve immediately, garnished with extra cheese or fresh herbs like parsley for a touch of freshness.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding cream if needed.