Chicken Alfredo Bake
Minutes Prep time: 20
Minutes Total time: 30
Servings: 6
Difficulty: Intermediate
Minutes Prep time: 20
Minutes Total time: 30
Servings: 6
Difficulty: Intermediate
1 bag (10.8 oz each) Birds Eye® Steamfresh Broccoli Florets
2 tablespoons butter
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1/2 teaspoon kosher salt
1/2 teaspoon dried Italian seasoning
1/4 teaspoon ground black pepper
3 cloves garlic, finely chopped
1 cup heavy (whipping) cream
2 ounces cream cheese
3/4 cup shredded Parmesan cheese, divided
1 cup shredded mozzarella cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 335 mg | 34% |
Carbohydrate | 5 g | 2% |
Cholesterol | 132 mg | 44% |
Total Fat | 31 g | 48% |
Iron | 1 mg | 5% |
Calories | 425 kcal | 21% |
Sodium | 574 mg | 24% |
Protein | 28 g | 56% |
Saturated Fat | 18 g | 90% |
Sugars | 3 g | 0 |
Vitamin C | 18 mg | 28% |
Preheat oven to 425°F. Microwave broccoli according to package directions. Melt butter and oil together in a 10-inch oven-safe skillet over medium heat.
Season chicken with salt, Italian seasoning, and pepper. Cook chicken in skillet until browned on all sides, about 5 minutes, stirring occasionally. Stir in garlic and cook until fragrant, about a minute.
Pour in heavy cream; bring to a boil. Cook 2 minutes, until starting to thicken. Remove from heat. Stir in cream cheese and 1/2-cup Parmesan cheese until melted. Stir in cooked broccoli florets.
Top with mozzarella and remaining 1/4-cup Parmesan. Bake 12 to 15 minutes, until cheese is melted and lightly browned. Serve your chicken alfredo bake!
Cook some fettucine noodles for your non-keto family members to spoon their chicken alfredo bake over!
Chicken Alfredo Bake