Keto Chicken Alfredo Bake

1.Preheat your oven to 200°C (400°F). Lightly grease a 9x13 inch baking dish.

2.Heat olive oil in a large skillet over medium-high heat. Add chicken cubes, season with garlic powder, onion powder, salt, and pepper. Cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.

3.If using fresh broccoli, blanch it in boiling water for 2-3 minutes, then drain well. If using frozen, thaw and drain any excess water.

4.In the same skillet (no need to clean), melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

5.Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low and add the softened cream cheese. Whisk continuously until the cream cheese is fully melted and the sauce is smooth.

6.Stir in 120g of grated Parmesan cheese and mozzarella cheese until melted and well combined. Season with salt, pepper, and nutmeg (if using). The sauce should be thick and creamy.

7.Add the cooked chicken and broccoli florets to the sauce in the skillet. Stir gently to coat everything evenly.

8.Transfer the chicken and broccoli mixture to the prepared baking dish. Sprinkle generously with extra grated Parmesan cheese.

9.Bake for 15-20 minutes, or until the sauce is bubbly and the cheese on top is golden brown and melted.

10.Remove from oven, let stand for a few minutes, then garnish with fresh chopped parsley before serving.