Keto Chicken Alfredo Casserole

Instructions

1. 1

   Preheat oven to 350°F (175°C).

2. 2

   Season chicken thighs with salt and pepper.

3. 3

   Heat olive oil in a large skillet over medium heat, and cook chicken thighs for 7-8 minutes per side or until fully cooked and golden brown. Remove from skillet and let rest for 5 minutes before slicing into bite-sized pieces.

4. 4

   In the same skillet, lower the heat and add minced garlic, cooking until fragrant.

5. 5

   Add cream cheese to the skillet, stirring until melted and smooth.

6. 6

   Slowly whisk in heavy cream, then add grated Parmesan cheese, stirring until the sauce is smooth and slightly thickened. Season with Italian seasoning, salt, and pepper to taste.

7. 7

   Blanch the broccoli florets in boiling water for 2-3 minutes until bright green, then drain and set aside.

8. 8

   In a large baking dish, combine the sliced chicken, broccoli, and Alfredo sauce, mixing well to coat everything evenly.

9. 9

   Bake in the preheated oven for 25-30 minutes, or until bubbly and golden on top.

10. 10

    Let the casserole cool for a few minutes before serving.