Keto Chicken Broccoli Alfredo

Keto chicken broccoli alfredo with creamy parmesan sauce and only 6g net carbs per serving in 30 minutes. ♡

This keto chicken broccoli alfredo hits 6g net carbs per serving and tastes like the restaurant version that always sounds too good to skip. Seared chicken and tender broccoli swim in a silky parmesan cream sauce, no flour and no pasta needed for that luxurious classic alfredo bite. For more ideas, see our Keto Sausage Egg Breakfast Cups.

Low carb comfort food that fills the alfredo shaped hole in your week. Let’s make it together.

Ingredients

Keto Chicken Broccoli Alfredo

• 1.25 lbs boneless skinless chicken breast, cut into bite size pieces
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 2 tbsp olive oil
• 4 tbsp unsalted butter
• 5 cloves garlic, minced
• 2 cups heavy cream
• 1.5 cups freshly grated parmesan, plus more for serving
• 4 cups broccoli florets, cut small
• 1/4 tsp ground nutmeg, optional
• 2 tbsp fresh parsley, chopped

How to Make Keto Chicken Broccoli Alfredo

1. **Season.** Pat chicken dry and toss with 1/2 tsp salt, pepper, and garlic powder.
2. **Sear.** Heat olive oil in a large skillet over medium high heat. Sear chicken 4 minutes per side until golden and 165F inside. Transfer to a plate.
3. **Build.** Reduce heat to medium. Melt butter in the same pan. Add garlic and cook 30 seconds.
4. **Cream.** Pour in heavy cream and gently simmer 3 minutes until slightly thickened.
5. **Broccoli.** Add broccoli florets and the remaining 1/2 tsp salt. Cover and cook 4 minutes until just tender.
6. **Cheese.** Off heat whisk in parmesan and nutmeg until silky. Return chicken to the pan and toss to coat.
7. **Serve.** Garnish with parsley and extra parmesan.

Why This Recipe Works

Skipping the flour roux is the keto move that drops the carbs without dropping the silky texture. Real alfredo never used flour anyway, the original italian recipe is just butter, cream, and parmesan emulsified together, so this version stays true to the classic and naturally clocks in low carb.

Cutting the broccoli into small florets is what lets it cook through in the same pan as the sauce without separating it into a side dish. Smaller pieces finish in 4 minutes flat, and they pick up the cream coating exactly the way pasta would, giving every forkful a creamy parmesan hit.

Using freshly grated parmesan from a wedge is non negotiable for a smooth keto sauce. Pre shredded parmesan is rolled in cellulose anti caking powder, and that coating prevents the cheese from melting smoothly into the cream. A wedge grated on a microplane melts into a glossy emulsion every time. For more ideas, see our Cheesy Garlic Bread Chicken.

Tips

• Cut broccoli into small florets, about 1 inch, so they finish with the chicken.
• Use heavy cream not half and half. Half and half can split when it hits the hot pan.
• Grate parmesan from a wedge for the smoothest melt.
• Store leftovers in an airtight container in the fridge up to 3 days.
• Reheat on the stovetop with a splash of cream to bring the sauce back to silky.
• Common mistake: do not boil the cream hard. Gentle simmer keeps the sauce from breaking.

Variations

• Swap chicken for shrimp and cook 2 to 3 minutes per side.
• Add 2 cups baby spinach in the last minute for extra greens.
• Use cauliflower florets in place of half the broccoli for variety.
• Stir in 4 oz cream cheese for an extra rich sauce.
• Add 1/2 tsp crushed red pepper for a little heat.
• Top with crumbled bacon for a smoky finish.

Looking for more recipes? Try our Vegan Thai Red Curry or High Protein Peanut Butter Cup Oats next.

Common Mistakes to Avoid

• Using pre-shredded parmesan: Grate from a wedge. The anti caking starch in pre-shredded prevents a smooth melt.
• Boiling the cream: Gentle simmer only. A hard boil splits cream and ruins the sauce.
• Cutting broccoli too big: Small 1 inch florets cook in 4 minutes. Big florets stay crunchy and the sauce overcooks.
• Crowding the chicken: Sear in 2 batches. Crowded chicken steams and never browns.

Keto Chicken Broccoli Alfredo

Keto chicken broccoli alfredo with creamy parmesan sauce, tender broccoli, and only 6g net carbs per serving in 30 minutes. Low carb.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 520

Ingredients Method Notes

Ingredients

  

• 1.25 lbs boneless skinless chicken breast cut into bite size pieces
• 1 tsp kosher salt divided
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 2 tbsp olive oil
• 4 tbsp unsalted butter
• 5 cloves garlic minced
• 2 cups heavy cream
• 1.5 cups freshly grated parmesan plus more for serving
• 4 cups broccoli florets cut small
• 1/4 tsp ground nutmeg optional
• 2 tbsp fresh parsley chopped

Method

 

1. **Season.** Pat chicken dry and toss with 1/2 tsp salt, pepper, and garlic powder.
2. **Sear.** Heat olive oil in a large skillet over medium high heat. Sear chicken 4 minutes per side until golden and 165F inside. Transfer to a plate.
3. **Build.** Reduce heat to medium. Melt butter in the same pan. Add garlic and cook 30 seconds.
4. **Cream.** Pour in heavy cream and gently simmer 3 minutes until slightly thickened.
5. **Broccoli.** Add broccoli florets and the remaining 1/2 tsp salt. Cover and cook 4 minutes until just tender.
6. **Cheese.** Off heat whisk in parmesan and nutmeg until silky. Return chicken to the pan and toss to coat.
7. **Serve.** Garnish with parsley and extra parmesan.

Notes

Cut broccoli into small florets, about 1 inch, so they finish with the chicken. Use heavy cream not half and half. Half and half can split when it hits the hot pan. Grate parmesan from a wedge for the smoothest melt.

Sources: USDA FoodData Central for net carb data and Harvard T.H. Chan School of Public Health on ketogenic diets.

FAQ

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