Keto Chicken Alfredo Broccoli (Print Version)

Tender chicken in creamy Parmesan sauce atop steamed broccoli for a satisfying low-carb dinner.

# What You'll Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (about 1 lb 2 oz), sliced into strips

→ Vegetables

02 - 2 large heads broccoli (about 1 lb 5 oz), 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

# Directions:

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 if using. Stir until cheese is fully melted and sauce is thickened, about 3–4 minutes. Taste and adjust seasoning if needed.
05 - Return chicken to the skillet, tossing to coat in the Alfredo sauce. Warm through for 1–2 minutes.
06 - Divide steamed broccoli among plates, spoon chicken Alfredo over the top, and garnish with fresh parsley.

# Expert Tips:

01 -
  • The sauce is so silky and luxurious that nobody at the table will miss the pasta, trust me.
  • You get restaurant-quality comfort food on your plate in less than 40 minutes, with minimal cleanup.
  • It's naturally gluten-free and fits perfectly into keto without any weird substitutes or strange aftertastes.
02 -
  • Add the cream cheese in small cubes rather than one big chunk so it melts evenly without creating lumps or grainy spots in your sauce.
  • Keep the heat at medium once you're making the sauce, because high heat can cause the cream to break and the cheese to seize up into an unusable mess.
03 -
  • Pat your chicken dry before cooking so it sears instead of steams, giving you that golden exterior that makes the whole dish taste more intentional.
  • Don't rush the broccoli steaming; just-tender broccoli holds its shape and brightens your plate, while mushy broccoli disappears into the sauce and dampens the whole experience.
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