Low Carb Broccoli Chicken Alfredo Casserole Recipe

Gluten Free
Lunch
Main Dishes
4.5/5
(42 reviews)
Low Carb Broccoli Chicken Alfredo Casserole
Zylo Recipes

Description

Imagine a bowl brimming with tender chicken and bright green broccoli, all cloaked in a velvety, luxurious sauce. This dish takes the familiar comfort of a creamy pasta dinner and reimagines it with a lightness that will leave you feeling satisfied, not sluggish. Instead of heavy, starchy noodles, ribbons of zucchini, expertly sliced to mimic fettuccine, form the base of this culinary creation.

These delicate strands offer a subtle sweetness and a delightful tenderness that complements the richness of the sauce. The chicken, cooked to perfection, boasts a juicy interior and a lightly browned exterior, providing a savory counterpoint to the vegetables. The broccoli florets, vibrant and crisp-tender, add a pop of color and a welcome bite, ensuring that each mouthful is a textural delight.

The star of the show, however, is the Alfredo sauce. Rich, decadent, and unbelievably creamy, it clings beautifully to the zucchini noodles, chicken, and broccoli, coating every component in a blanket of flavor. Hints of garlic and Parmesan cheese dance on the palate, creating a symphony of savory notes that is both comforting and elegant.

This recipe yields a generous portion, making it ideal for a satisfying family dinner or for preparing individual meals to enjoy throughout the week. The flavors meld together beautifully as it sits, making it even more delicious the next day. Whether you're looking for a lighter take on a classic comfort food or simply seeking a delicious and healthy meal, this dish is sure to become a new favorite.

Each bite offers a harmonious blend of textures and flavors, creating a truly memorable dining experience. It's a dish that nourishes both the body and the soul, leaving you feeling content and energized.

Preparation Time

Prep Time
10 min
Cook Time
50 min
Total Time
1 h 0 min

Nutrition Information

Per 1 servings serving
C
Calories
600 Kcal

C
Carbs
10 g
Fi
Fiber
3 g
Sugar
5 g

P
Protein
40 g

C
Fats
50 g
Saturated Fats 30 g
Unsaturated Fats 15 g

Cholestrol 150 mg
Sodium 800 mg
Potassium 500 mg
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Ingredients

    1.
    Butter, Salted
    Butter, Salted
    4 tablespoon
    2.
    Whipping Cream, Extra Heavy/gourmet, Not Whipped
    Whipping Cream, Extra Heavy/gourmet, Not Whipped
    2 cup
    3.
    Parmesan Cheese, Fresh (hard)
    Parmesan Cheese, Fresh (hard)
    3-½ cup, shredded
    4.
    Boneless Skinless Chicken Breast
    Boneless Skinless Chicken Breast
    1 pound
    5.
    Salt
    Salt
    ½ teaspoon
    6.
    Black Pepper
    Black Pepper
    ½ teaspoon
    7.
    Garlic Powder
    Garlic Powder
    ½ teaspoon
    8.
    Italian Seasoning
    Italian Seasoning
    1 teaspoon
    9.
    Olive Oil
    Olive Oil
    1 tablespoon
    10.
    Broccoli Frozen Unprepared
    Broccoli Frozen Unprepared
    12 ounce
    11.
    Zucchini
    Zucchini
    1 pound
    12.
    Lemon Juice
    Lemon Juice
    ¼ each - juice from one lemon
    13.
    Parmesan Cheese, Fresh (hard)
    Parmesan Cheese, Fresh (hard)
    3-½ cup, shredded

Instructions

    1.
    Melt the butter in a medium pot over low heat. Whisk in the heavy cream and heat until just below a simmer.
    2.
    Slowly whisk in the parmesan cheese, half a cup at a time, ensuring each addition melts before adding more. Add black pepper to taste. Do not add salt.
    3.
    Let the Alfredo sauce simmer gently for 2-3 minutes to thicken. Set aside to cool.
    4.
    Lay the chicken breasts on a clean surface. Sprinkle salt, pepper, garlic powder, and Italian seasoning over the exposed tops.
    5.
    Heat olive oil in a medium pan over medium heat. Place the chicken breasts seasoned-side down in the oil, cover, and cook for 4-5 minutes per side, adjusting heat to avoid burning. Set aside to rest.
    6.
    Roughly chop the thawed broccoli into bite-sized pieces. Set aside in a large mixing bowl.
    7.
    Preheat the oven to 375 degrees. Prep the zucchinis by removing the ends and using a vegetable peeler to create wide, flat strips (zucchini fettuccine).
    8.
    Spread 1 cup of Alfredo sauce in the base of a large baking dish. Layer the zucchini noodles over the sauce and squeeze lemon juice over the top.
    9.
    Chop the cooked chicken into bite-sized pieces and place it in the bowl with the broccoli. Pour the remaining Alfredo sauce into the bowl and mix well.
    10.
    Pour the broccoli chicken mix over the zucchini noodles in the pan, spreading the sauce evenly. Sprinkle the remaining parmesan cheese over the top.
    11.
    Bake the casserole for about 30 minutes, uncovered, until the edges are golden brown and the cheese is melted. Serve with a large spoon.