Keto Chicken Alfredo Broccoli (Print Version)

Tender chicken and steamed broccoli in a creamy Parmesan sauce for a flavorful low-carb dish.

# Components:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (approximately 1.1 lbs), sliced into strips

→ Vegetables

02 - 2 large heads broccoli (approximately 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 ounces 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

# 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 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, approximately 3 to 4 minutes. Taste and adjust seasoning as needed.
05 - Return chicken to the skillet, tossing to coat thoroughly 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 actually tastes like Alfredo: No weird substitutes or apologies here—just silky, nutmeg-kissed cream and real Parmesan that makes your mouth happy.
  • Your kitchen smells incredible: Garlic butter and toasted cheese create an aroma that fills every corner and makes people ask what's for dinner before they even walk in the door.
  • It fits so many lifestyles: Keto, gluten-free, low-carb—you can serve this to people with completely different eating styles and everyone feels taken care of.
02 -
  • Don't let the cream boil: Once you add cream to a hot pan, keep the heat at medium or lower or it can break and look curdled—I learned this the hard way and had to start over.
  • Stir constantly when melting the cheese: Parmesan likes to clump if you're not patient with it, so a whisk in your hand the entire time you're adding it makes all the difference between smooth sauce and grainy sauce.
03 -
  • Grate your Parmesan fresh right before you cook: The second it hits the warm sauce, it melts like silk, but pre-shredded cheese fights you with its anti-caking agents and makes the sauce grainy.
  • Keep that cream cold until the very last second: Straight from the fridge into a hot pan means it won't break, so resist the urge to leave it out while you cook.
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