Keto Chicken Alfredo Broccoli (Printable Version)

Tender chicken with creamy Alfredo sauce atop steamed broccoli for a rich, low-carb meal.

# What You'll Need:

→ Proteins

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

→ Vegetables

02 - 2 large heads broccoli (approximately 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, optional
11 - 2 tablespoons chopped fresh parsley for garnish

→ Fats & Oils

12 - 1 tablespoon olive oil

# Steps:

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 to 7 minutes until tender yet bright green. Set aside and maintain warmth.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken strips, season with salt and pepper, and sauté for 6 to 8 minutes until cooked through and golden. Transfer 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 smooth.
04 - Add grated Parmesan and nutmeg if using. Stir until cheese is fully melted and sauce reaches desired thickness, approximately 3 to 4 minutes. Taste and adjust seasoning as needed.
05 - Return chicken to the skillet, tossing to coat evenly in Alfredo sauce. Warm through for 1 to 2 minutes.
06 - Divide steamed broccoli among serving plates, spoon chicken Alfredo mixture over the top, and garnish with fresh parsley.

# Expert Advice:

01 -
  • It tastes indulgent and creamy without the carb crash that usually follows a heavy pasta dinner.
  • You can have it on the table in 35 minutes, which means weeknight dinners stop feeling like a negotiation with yourself.
  • The broccoli actually becomes the star instead of feeling like an afterthought to the sauce.
02 -
  • Never boil the sauce once the cream cheese is in; it can break and become grainy, which no amount of whisking will fix.
  • Steaming the broccoli separately from the chicken keeps the broccoli green and prevents the pan from becoming too crowded, which is how you actually develop color on the protein.
03 -
  • Let your Parmesan come to room temperature before grating it; cold cheese clumps and doesn't melt as smoothly into the sauce.
  • If your sauce breaks or looks too thick, whisk in a tablespoon of warm cream or even water rather than panicking—these small adjustments save dinner every time.
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