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Keto Chicken Broccoli Alfredo

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.