Easy 40-Minute Low Carb Chicken Alfredo Bake
Fast, family-approved, and packed with protein. Assemble this simple 9x13 chicken broccoli alfredo bake for a stress-free weeknight dinner everyone will love.
Ingredients
- The Chicken & Vegetable Base
1.5 lbs boneless, skinless chicken breasts
4 cups fresh broccoli crowns (cut into bite-sized florets)
1 tbsp olive oil
1 tsp Italian seasoning (divided)
½ tsp fine sea salt
½ tsp black pepper
- Make Alfredo Sauce From Above
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or avocado oil spray.
Season chicken breasts with 1/2 tsp Italian seasoning, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Sear for 5 to 6 minutes per side until cooked through (165^circtext{F} internal temp). Rest 5 minutes, then cut into bite-sized cubes.
Boil broccoli florets in salted water for exactly 2 minutes. Drain immediately, rinse under cold water to stop cooking, and pat dry with paper towels.
Fold cubed chicken and blanched broccoli into the warm Alfredo sauce. Transfer the mixture into your prepared 9x13-inch dish. Spread evenly and top with shredded mozzarella.
Bake uncovered at 375°F for 20 minutes. Broil for the final 2 to 3 minutes until the cheese is golden and bubbling. Rest for 10 minutes before serving.
Notes
Grate Fresh: Always use block cheese to avoid gritty anti-caking additives found in pre-shredded bags. Keep Broccoli Firm: Blanch for only 2 minutes so the florets don't turn mushy in the oven. Rest Before Serving: Letting the bake sit for 10 minutes helps the cream sauce thicken up cleanly around the chicken.