Keto Chicken Alfredo Broccoli (Print View)

Tender chicken strips in creamy Parmesan sauce atop steamed broccoli florets with fresh parsley.

# What You’ll Need:

→ 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

# Method:

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 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 to 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 to 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 to 2 minutes.
06 - Divide steamed broccoli among plates, spoon chicken Alfredo over the top, and garnish with fresh parsley.

# Expert Advice:

01 -
  • It tastes like cheating on your diet in the best possible way, all while keeping carbs laughably low.
  • From stovetop to table in 35 minutes, which means you can actually make this on a Tuesday night without losing your mind.
  • The sauce is so good you'll find yourself making extra just to have an excuse to eat more.
02 -
  • Never let the sauce boil once the cream and cheese are in it, or it will separate and become grainy instead of silky, so keep that heat at a medium simmer.
  • If your sauce seems too thin when you finish it, you can let it bubble gently for another minute or two to thicken, but overshooting is easier than fixing it, so go slow.
03 -
  • Let your Parmesan come to room temperature before grating it so it doesn't clump up in the cold cheese, which makes it harder to melt smoothly into the sauce.
  • Taste the sauce before finishing and adjust the salt carefully, because Parmesan is naturally salty and it's easy to overshoot without realizing it.
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