July 18, 2026
URL: https://www.birdseye.com/recipes/dinner/chicken-alfredo-bake-10376
- Prep time 20 minutes
- Total time 30 minutes
- Servings 6
Ingredients
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1 bag (10.8 oz each) Birds Eye® Steamfresh Broccoli Florets
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2 tablespoons butter
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1 tablespoon olive oil
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1 pound boneless skinless chicken breasts, cut into bite-sized pieces
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1/2 teaspoon kosher salt
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1/2 teaspoon dried Italian seasoning
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1/4 teaspoon ground black pepper
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3 cloves garlic, finely chopped
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1 cup heavy (whipping) cream
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2 ounces cream cheese
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3/4 cup shredded Parmesan cheese, divided
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1 cup shredded mozzarella cheese
Nutrition Information
425 calories, 5g carbs
Directions
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Step one
Preheat oven to 425°F. Microwave broccoli according to package directions. Melt butter and oil together in a 10-inch oven-safe skillet over medium heat.
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Step two
Season chicken with salt, Italian seasoning, and pepper. Cook chicken in skillet until browned on all sides, about 5 minutes, stirring occasionally. Stir in garlic and cook until fragrant, about a minute.
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Step three
Pour in heavy cream; bring to a boil. Cook 2 minutes, until starting to thicken. Remove from heat. Stir in cream cheese and 1/2-cup Parmesan cheese until melted. Stir in cooked broccoli florets.
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Step four
Top with mozzarella and remaining 1/4-cup Parmesan. Bake 12 to 15 minutes, until cheese is melted and lightly browned. Serve your chicken alfredo bake!
Tips
Cook some fettucine noodles for your non-keto family members to spoon their chicken alfredo bake over! If desired, cook and drain 4 cups Birds Eye® Broccoli Florets in place of the Steamfresh Broccoli.