Keto Chicken Alfredo over Broccoli (Printable Version)

Creamy Parmesan chicken over tender steamed broccoli florets offers a satisfying low-carb take on Italian comfort food.

# What You'll Need:

→ Proteins

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

→ Vegetables

02 - 2 large heads broccoli (about 1.3 lb), 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

# Steps to Follow:

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.

# Additional Tips::

01 -
  • It tastes indulgent and comforting while keeping you genuinely satisfied without the carb crash afterward.
  • The whole thing comes together in under 40 minutes, which means weeknight dinner stress just disappears.
  • Broccoli transforms into something almost luxurious when draped in Parmesan cream, and nobody will miss the pasta.
02 -
  • Don't let the cream boil after you add it or the sauce can split and separate into a greasy, weird mess—gentle medium heat and constant stirring are your friends.
  • The sauce will thicken a bit more as it cools, so it's better to stop cooking it when it's just slightly looser than you think it should be.
03 -
  • Toast your Parmesan shavings in a dry skillet for a minute before grating if you want extra depth and nutty flavor in your sauce.
  • Make sure your chicken is sliced to roughly the same thickness so it cooks evenly and you don't end up with some pieces done and others still raw in the middle.
Go Back