Keto Chicken Alfredo Broccoli (Printable)

Tender chicken and creamy Parmesan sauce served over vibrant steamed broccoli for a satisfying dish.

# What You'll 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 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

# How to Make It:

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 -
  • It tastes indulgent and restaurant-worthy while keeping carbs so low you won't feel the guilt afterward.
  • Ready in 35 minutes flat, which means weeknight dinners stop being a scramble.
  • The broccoli actually becomes the star, not a sad substitute, because the sauce clings to it perfectly.
02 -
  • If your sauce breaks or looks grainy, it's usually because the heat was too high—next time, keep it at medium and work slowly, and if it happens, whisk in a splash of cold cream to cool it down.
  • Pre-shredded Parmesan will ruin this dish, so take thirty seconds to grate fresh cheese; the difference between grainy and silky is that simple.
03 -
  • Bring your cream and cream cheese to room temperature before cooking so the sauce comes together smoothly without any temperature shock.
  • Taste the sauce before adding the chicken back in—this is your moment to adjust seasoning when it's just sauce, not when it's already plated.
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