Ingredients
- 2 cups Boneless, skinless chicken (breast or thighs), diced
- 2 cups Fresh broccoli florets
- 8 oz Cream cheese
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 2 cloves Fresh garlic, minced
- 1 tsp Italian seasoning
- Salt, to taste
- 1 tbsp Olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the broccoli by boiling water and blanching florets for 2 minutes, then drain.
- Cook the chicken in a skillet over medium heat with olive oil for 5-7 minutes; add garlic last.
- Make the Alfredo sauce by melting cream cheese and heavy cream, then stirring in Parmesan, Italian seasoning, and salt.
- Assemble by combining chicken, broccoli, and sauce in a bowl.
- Transfer to a greased baking dish, spreading evenly.
- Bake for 20-25 minutes until golden brown.
- Serve warm and enjoy!
Notes
For a gluten-free twist, use almond flour. This dish also makes great leftovers and can be frozen.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Keto