Low Carb 4 Ingredient Chicken Alfredo Bake
A quick and creamy low carb bake made with four simple ingredients that delivers maximum comfort and minimal effort.
Ingredients
Main Ingredients
- 2 cups Cooked chicken, shredded or chopped Rotisserie chicken is perfect for this.
- 2 cups Fresh broccoli florets Lightly steamed or blanched for tender crisp.
- 1 cup Alfredo sauce Choose a low carb option or homemade.
- 1 cup Shredded mozzarella For a bubbly top.
Optional Add-Ons
- 1/4 cup Grated Parmesan For topping.
- 1 teaspoon Garlic powder Optional, for flavor.
- 1 teaspoon Black pepper Optional, for flavor.
- 1 teaspoon Crushed red pepper Optional, for a spicy twist.
- 1/4 cup Chopped parsley Optional, for garnish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a medium baking dish.
- Steam or microwave the broccoli just until the stems are barely tender. Avoid mushiness.
- If needed, pan sauté the chicken with a touch of salt and pepper until cooked.
Assembly
- Combine the chicken and broccoli in a bowl and toss with the Alfredo sauce until well-coated.
- Spread the mixture into the baking dish and top with shredded mozzarella.
- If desired, sprinkle grated Parmesan on top.
Baking
- Bake for 18 to 22 minutes, until the sauce is hot and the cheese is melted and golden.
- For extra browning, turn on the broiler for 1 to 2 minutes at the end.
- Let it rest for 5 minutes before serving.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently in the oven or microwave. Consider making a double batch for future meals.