Keto Chicken Alfredo Broccoli (Print)

Tender chicken in creamy Parmesan sauce atop steamed broccoli florets, perfect for a low-carb dinner.

# Ingredients:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), sliced into strips

→ Vegetables

02 - 2 large heads broccoli (about 1.3 lbs), cut into bite-sized florets

→ Dairy

03 - 1 cup heavy cream
04 - 3/4 cup freshly grated Parmesan cheese
05 - 2 tablespoons unsalted butter
06 - 2 oz cream cheese, cubed

→ Aromatics & Seasonings

07 - 3 cloves garlic, minced
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon ground nutmeg
11 - 2 tablespoons chopped fresh parsley for garnish

→ Fats & Oils

12 - 1 tablespoon olive oil

# Instructions:

01 - Fill a pot with 1 inch of water and bring to a boil. Place broccoli florets in a steamer basket, cover, and steam for 5-7 minutes until just tender but still bright green. Set aside and keep warm.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken strips, season with salt and pepper, and sauté for 6-8 minutes until cooked through and golden. Transfer chicken to a plate and tent with foil.
03 - In the same skillet, reduce heat to medium. Add butter and garlic; cook for 1 minute until fragrant. Stir in heavy cream and cream cheese, whisking until the cream cheese melts and the sauce is smooth.
04 - Add grated Parmesan and nutmeg. Stir until cheese is fully melted and sauce is thickened, about 3-4 minutes. Taste and adjust seasoning if needed.
05 - Return chicken to the skillet, tossing to coat in the Alfredo sauce. Warm through for 1-2 minutes.
06 - Divide steamed broccoli among plates, spoon chicken Alfredo over the top, and garnish with fresh parsley.

# Pro Tips:

01 -
  • It tastes decadent: Nobody will believe this is low-carb until you tell them, and even then they'll be skeptical.
  • Ready in 35 minutes: Weeknight dinner that feels fancy without the stress.
  • Naturally satisfying: The fat and protein combo keeps you full, so you're not hunting for snacks an hour later.
02 -
  • Don't let the sauce bubble hard: Once Parmesan is in, keep the heat at medium or lower because high heat can break the sauce and make it separate into greasy puddles.
  • Cream cheese is non-negotiable: I tried this once without it thinking it wouldn't matter, and the sauce was thin and slippery instead of rich and coating; that one mistake taught me why that ingredient was there.
03 -
  • Cook your broccoli first: That way it stays warm while you handle the chicken and sauce, and you're never juggling three things at once in a hot pan.
  • Have your ingredients prepped and ready: Mince that garlic, grate that cheese, cube that cream cheese; sauce-making happens fast and you'll regret scrambling once the heat is on.
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