I make this when the day runs long and we still want comfort that eats light. We toss tender chicken with broccoli and a rich Alfredo, then bake till the edges bubble and the middle settles creamy. You lift a spoon and the steam smells like garlic and cheese. We call it a win for busy nights and, yes, it’s friendly for Keto Recipes. Want tags for later searching? I keep notes for Baked Chicken Breast Recipes and for Alfredo Pasta Recipes. Friends ask if it works for a Broccoli Soup Crockpot night. Different dish, same cozy vibe, and this one lands as a Low Carb Dinner with that soft, melty pull. It checks my box for Cheesy Recipes and fits my stack of Boneless Skinless Chicken Breast Recipes. Small story. The first time, I eyeballed the cream, my kid stole the mozzarella, and we still scraped the pan clean. So we roll with it. We bake till golden, we rest the casserole a minute, we eat straight from the dish. Warm plates, quick smiles, no leftovers. That’s the goal, right?
Table of Contents
- 1) Key Takeaways
- 2) Easy Creamy Chicken Alfredo Broccoli Bake Recipe
- 3) Ingredients for Creamy Chicken Alfredo Broccoli Bake
- 4) How to Make Creamy Chicken Alfredo Broccoli Bake
- 5) Tips for Making Creamy Chicken Alfredo Broccoli Bake
- 6) Making Creamy Chicken Alfredo Broccoli Bake Ahead of Time
- 7) Storing Leftover Creamy Chicken Alfredo Broccoli Bake
- 8) Try these Dinner next
- 9) Creamy Chicken Alfredo Broccoli Bake
- 10) Nutrition
1) Key Takeaways
We crave comfort and we still want a light plate. This bake gives both. It tastes rich and it fits Keto Recipes. It lands on busy nights. It needs simple prep. It uses common pantry items. It feeds the crew and it leaves little mess. I wrote it at Lila Cooks and I test it with my family so you can trust the flow.
We start with chicken and broccoli. We mix a quick Alfredo. We bake till the top turns gold. We rest the dish and serve. The sauce clings to each bite. The texture stays creamy. The flavor leans garlicky and cheesy. Kids cheer. Grown ups nod. Plates come back clean.
Plan talk. Use cooked chicken. Use fresh or thawed broccoli. Stir the sauce with care. Season with salt and pepper. Watch the bake near the end. Let the dish sit before you scoop. Visit Lila Cooks at https://www.lilacooks.com for more simple wins.
2) Easy Creamy Chicken Alfredo Broccoli Bake Recipe
I make this on nights that run long. Keto Recipes save my mood and my grocery bill. Keto Recipes also keep my energy steady. The first spoon rises and a soft cloud of garlic hits the nose. A string of cheese follows the spoon. I grin. You will too.
The steps stay short. The tools stay basic. One bowl for mixing. One dish for baking. The chicken brings protein and a mild bite. The broccoli brings color and a tender snap. The cream and the cheeses pull the dish together. The heat does the last bit of work.
I learned this version after a long week. We needed dinner fast. We wanted comfort. We had a small list in the fridge. This bake showed up and fixed the mood. Since then we keep the parts on hand. It feels like a friend that stops by right on time.
3) Ingredients for Creamy Chicken Alfredo Broccoli Bake
Cooked chicken I use shredded or diced pieces. Rotisserie works great. Grilled leftovers work too. The chicken soaks the sauce and stays tender. Aim for bite size so each scoop feels even.
Broccoli florets Fresh gives a bright green bite. Frozen works when life gets wild. Drain well so the sauce stays thick. I like small florets so they roast soft and sweet.
Heavy cream The base of the Alfredo. It turns silky in the heat. It steadies the cheese so the sauce feels smooth not greasy. A splash more can loosen a tight mix.
Mozzarella It melts soft and stretchy. It gives that classic pull. I mix some in and keep some for the top. Freshly shredded melts best and tastes clean.
Parmesan Nutty and salty with a sharp finish. It adds depth. It helps the top brown. I grate it fine so it blends fast and seasons each bite.
Garlic powder Clean garlic flavor that does not burn. It spreads even through the sauce. It plays well with the cheeses and the chicken.
Onion powder Gentle sweetness that rounds the sauce. It boosts the savory notes. It keeps the mix balanced without strong chunks.
Italian seasoning A small shake adds herb warmth. Think oregano and basil with a soft thyme echo. It keeps the flavor bright and friendly.
Salt and black pepper Season the mix to taste. Start small. Taste and adjust. The cheeses bring salt so go light at first.
Olive oil A thin coat on the baking dish helps prevent stick. It also adds a hint of fruit and keeps the edges tender.
Parsley A fresh sprinkle to finish. It adds a green pop and a clean scent. It makes the dish look bright on the table.
4) How to Make Creamy Chicken Alfredo Broccoli Bake
step 1 Heat the oven to 375 F or 190 C. Place a rack in the center. Lightly oil a baking dish. I use a nine by thirteen inch pan. Set it aside.
step 2 If using fresh broccoli give it a quick blanch in boiling water for two to three minutes. Drain well. If using frozen thaw and drain. We want the florets dry so the sauce stays lush.
step 3 Mix the sauce in a large bowl. Stir in the cream mozzarella Parmesan garlic powder onion powder and Italian seasoning. Add a small pinch of salt and a few grinds of black pepper. Taste and adjust.
step 4 Add the chicken and the broccoli to the bowl. Toss till each piece shines with sauce. The mix should look thick yet spoonable. If it feels tight add a small splash of cream.
step 5 Spoon the mix into the oiled dish. Smooth the top. Scatter a small handful of mozzarella over the surface so it browns in little peaks.
step 6 Bake for twenty five to thirty minutes. Look for a golden top and small bubbles at the edge. Pull the dish and let it rest for five minutes for a clean scoop.
step 7 Finish with a sprinkle of parsley. Serve warm. Smile at the first cheesy pull. That pull tells you dinner went right.
5) Tips for Making Creamy Chicken Alfredo Broccoli Bake
Keep the broccoli dry. Water thins the sauce and dulls the flavor. Pat it with a towel after blanching. If using frozen squeeze out any extra moisture. This small step keeps the bake creamy and strong.
Season in layers. The cheeses bring salt so start light then taste the mix. A small grind of pepper wakes the sauce. A pinch of Italian seasoning lifts the chicken. Simple moves stack flavor fast.
Mind the rest time. A short rest gives the starch and cheese time to settle. The scoop holds its shape and the plate stays neat. This one habit upgrades weeknight casseroles across your list of ketogenic recipes.
6) Making Creamy Chicken Alfredo Broccoli Bake Ahead of Time
I prep this in the morning. I mix the sauce and fold in the chicken and the broccoli. I cover the dish and chill it. At dinner I top with mozzarella and bake. The oven time may run a bit longer from cold so check for bubbles and color.
For a freezer plan line the dish with parchment. Fill and freeze till firm. Lift the block wrap it tight and label it. Freeze up to two months. Bake from thawed for best texture. This trick keeps Keto friendly recipes ready for tough weeks.
If you like to meal prep in parts make the sauce ahead and store it in a jar. Keep cooked chicken and broccoli in separate containers. On the day of you mix assemble and bake. Clean fridge. Happy cook.
7) Storing Leftover Creamy Chicken Alfredo Broccoli Bake
Cool the dish to room temp. Pack portions into airtight containers. Refrigerate up to four days. Reheat in a covered pan at a gentle heat till hot and creamy. A few drops of cream can refresh the sauce.
For the microwave cover a portion with a vented lid. Heat in short bursts and stir between rounds. Stop when the cheese loosens and the steam rises. Do not overdo it. Gentle heat treats the sauce well.
Leftovers make a strong lunch. Pack a small salad or roasted veggies on the side. This helps balance the rich sauce. It keeps the meal bright. Low carb recipes can live in lunch boxes and taste great.
8) Try these Dinner next
9) Creamy Chicken Alfredo Broccoli Bake
Keto Recipes Creamy Chicken Alfredo Broccoli Bake
Ingredients
- 2 cups cooked chicken shredded or diced
- 2 cups broccoli florets fresh or thawed and drained
- 1 cup heavy cream
- 1 cup shredded mozzarella plus extra for topping
- 1/2 cup grated Parmesan
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Olive oil for greasing the baking dish
- Chopped parsley for garnish optional
Instructions
- Heat oven to 375°F 190°C.
- Blanch fresh broccoli in boiling water 2 to 3 minutes then drain. If using frozen broccoli thaw and drain well.
- In a large bowl mix chicken broccoli heavy cream mozzarella Parmesan garlic powder onion powder Italian seasoning salt and pepper until coated.
- Grease a 9×13 inch baking dish with olive oil. Spread the mixture in an even layer.
- Scatter a small handful of extra mozzarella over the top.
- Bake 25 to 30 minutes until the top is golden and the sauce bubbles at the edges.
- Rest 5 minutes then garnish with parsley and serve hot.
10) Nutrition
One serving gives strong protein good fats and a small carb count. The cream and cheese raise the calories yet the meal sits light. It fills you and keeps you steady. It pairs well with a crisp green salad or roasted zucchini.
For rough numbers per serving calories near three hundred sixty protein near twenty seven grams carbs near six grams fiber near two grams fat near twenty six grams. Salt sits near five hundred forty milligrams. These values shift with your brands and your portion size.
I share these notes so you can plan. If you track macros you can weigh your dish for tight numbers. If you cook for kids you can add a small fruit on the side. Make it fit your table and your day. That is the point.
Recipe by Lila for Lila Cooks. Find more at https://www.lilacooks.com.
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