Keto Chicken Alfredo Broccoli (Print version)

Tender chicken coated in creamy Alfredo sauce served atop bright steamed broccoli florets.

# What You 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 tbsp unsalted butter
06 - 2 oz cream cheese, cubed

→ Aromatics & Seasonings

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

→ Fats & Oils

12 - 1 tbsp olive oil

# How to Make:

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 as 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.

# Expert tips:

01 -
  • The sauce comes together in under five minutes and tastes like you spent hours on it, which feels like winning the dinner lottery.
  • It's genuinely satisfying without the afternoon energy crash that comes from a massive plate of regular pasta.
  • One skillet means less cleanup, which might sound trivial until you're actually the person washing dishes.
02 -
  • The biggest mistake is oversteaming the broccoli because it tastes bitter and falls apart, so aim for tender-crisp and you'll thank yourself when you taste it.
  • Adding the cream cheese in cubes instead of trying to slice it means it melts evenly and prevents lumpy sauce, which I learned after one particularly grainy Tuesday night.
03 -
  • Whisk the cream cheese gently but constantly so it dissolves evenly and your sauce stays silky instead of becoming grainy, which is hard to rescue once it happens.
  • Keep your heat at medium once you add the cream because high heat will cause the dairy to break and separate, turning everything unfortunate.
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