Chicken and Broccoli Baked Alfredo

Ingredients

For the Alfredo Sauce:

• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1½ cups heavy cream
• 1 cup grated Parmesan cheese
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• Pinch of nutmeg (optional)

For the Main Dish:

• 2 cups cooked chicken breast, shredded or cubed
• 2 cups broccoli florets (blanched)
• 1½ cups shredded mozzarella cheese
• ½ tsp Italian seasoning
• 1 cup cooked pasta or cauliflower rice (optional for keto)
• 2 tbsp chopped parsley (optional garnish)

Instructions

1. Preheat Oven:
   Preheat your oven to 375°F (190°C).
2. Make the Alfredo Sauce:
   • Melt butter in a pan over medium heat.
   • Add minced garlic and sauté until fragrant (1–2 minutes).
   • Stir in heavy cream and bring to a gentle simmer.
   • Add Parmesan cheese, stirring continuously until it melts and the sauce thickens.
   • Season with salt, black pepper, and a pinch of nutmeg. Remove from heat.
3. Prepare the Broccoli and Chicken:
   • Blanch broccoli in boiling water for 2 minutes, then drain and set aside.
   • Combine the cooked chicken and blanched broccoli in a large mixing bowl.
4. Assemble the Dish:
   • If using cooked pasta or cauliflower rice, layer it in the bottom of a greased 9×13-inch baking dish.
   • Pour the Alfredo sauce over the chicken and broccoli mixture, and stir to coat evenly.
   • Spread the mixture over the pasta or directly in the dish.
5. Top and Bake:
   • Sprinkle shredded mozzarella cheese evenly over the top.
   • Add a dash of Italian seasoning for extra flavor.
   • Bake for 20–25 minutes, or until bubbly and golden on top.
6. Serve:
   • Let the dish cool for 5 minutes before serving. Garnish with chopped parsley if desired.

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