Ingredients:
- 2 cups cooked chicken breast, shredded or diced
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 4 oz cream cheese, softened
- 1 tbsp minced garlic
- 1 tbsp butter
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp Italian seasoning
- Salt and pepper to taste
- 1/2 cup steamed broccoli or spinach (optional, for added flavor and color)
- Fresh parsley for garnish (optional)
Instructions:
- Preheat the Oven: Set your oven to 375°F (190°C).
- Make the Alfredo Sauce:
- In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant (about 1 minute).
- Add the cream cheese, heavy cream, garlic powder, and onion powder. Stir until the cream cheese has melted and the mixture is smooth.
- Stir in the Parmesan cheese and half of the mozzarella cheese, stirring until melted and combined.
- Season with Italian seasoning, salt, and pepper to taste.
- Assemble the Bake:
- In a large mixing bowl, combine the shredded chicken and any optional veggies.
- Pour the Alfredo sauce over the chicken and mix until everything is well-coated.
- Bake:
- Pour the mixture into a baking dish and spread it evenly. Sprinkle the remaining mozzarella cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese on top is melted and bubbly.
- Serve: Garnish with fresh parsley, if desired, and enjoy your Keto Alfredo Chicken Bake hot!
Tips:
- You can also use rotisserie chicken for added flavor and convenience.
- Add more veggies like mushrooms, cauliflower, or bell peppers for extra nutrients.
