Low Carb Chicken Broccoli Alfredo Recipes

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CHICKEN ALFREDO CASSEROLE WITH BROCCOLI



Chicken Alfredo Casserole with Broccoli image

Need to feed a crowd or looking to make extra to freeze for later? You'll get plenty of servings in this super sized chicken casserole recipe.

Provided by Lisa MarcAurele

Categories     Main Course

Time 1h5m

Number Of Ingredients 16

3.5 lbs chicken breast (skinless and boneless)
kosher salt
black pepper
Italian seasoning (optional)
3 tablespoons olive oil (extra virgin)
6 tbsp butter
6 tbsp olive oil (extra virgin)
6 cloves garlic (minced)
6 cups heavy cream
1/2 teaspoon white pepper
16 ounces mozzarella (chopped or grated)
3/4 cup parmesan cheese (grated)
1/4 cup dried parsley
32 ounces broccoli (chopped)
32 ounces cauliflower (chopped)
16 ounces mozzarrella (sliced)

Steps:

  • Season chicken with salt, pepper, and Italian seasonings. Fry in olive oil until cooked throughout. When cool to touch, dice into bite size pieces.

Nutrition Facts : Calories 549 kcal, Carbohydrate 7 g, Protein 44 g, Fat 40 g, SaturatedFat 17 g, Cholesterol 137 mg, Sodium 603 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 13 g, ServingSize 1 serving

CHICKEN BROCCOLI ALFREDO BAKE



Chicken Broccoli Alfredo Bake image

This low carb casserole starts off with riced cauliflower, broccoli, and chicken and then gets mixed with a simple homemade Alfredo sauce! It's so decadent, but it's totally easy.

Provided by Karly Campbell

Categories     Chicken

Time 45m

Number Of Ingredients 11

16 ounces riced cauliflower
12 ounces broccoli florets
2 cups cooked, shredded chicken
2 cloves garlic, minced
½ teaspoon onion powder
½ teaspoon salt
½ cup shredded mozzarella
1 cup heavy whipping cream
1/2 cup butter
2 cloves garlic, minced
2 cups shredded Parmesan

Steps:

  • Preheat oven to 350 degrees.
  • Steam the cauliflower and broccoli until cooked tender-crisp. Drain any excess liquid from the vegetables.
  • Add the steamed cauliflower rice and broccoli to a large bowl with the chicken, garlic, onion powder, salt, Stir well to combine.
  • To prepare the Alfredo sauce, add the cream, butter, and garlic to a small saucepan and cook over medium heat, stirring occasionally, until melted.
  • Remove from the heat and whisk in the cheese until the sauce is smooth.
  • Pour Alfredo sauce over the vegetables and chicken and stir well to combine.
  • Spread mixture into a 9x13 baking dish and sprinkle with mozzarella cheese.
  • Bake uncovered for 30 minutes.
  • Let set 5 minutes before serving.

Nutrition Facts : Calories 521 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 143 milligrams cholesterol, Fat 42 grams fat, Fiber 3 grams fiber, Protein 27 grams protein, SaturatedFat 25 grams saturated fat, ServingSize 1, Sodium 890 milligrams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

LOW CARB CHICKEN BROCCOLI ALFREDO



Low Carb Chicken Broccoli Alfredo image

Make and share this Low Carb Chicken Broccoli Alfredo recipe from Food.com.

Provided by Clarisse

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

3 -4 chicken breasts
2 tablespoons butter
2 -3 cups frozen broccoli
1 small onion, cut into rings
16 ounces alfredo sauce

Steps:

  • Saute chicken, broccolli, and onion in butter for 10-15 minutes covered.
  • Add sauce and heat through. Enjoy!

Nutrition Facts : Calories 260.8, Fat 16, SaturatedFat 6.6, Cholesterol 84.9, Sodium 125, Carbohydrate 4.8, Fiber 1.4, Sugar 1.5, Protein 24.2

CHICKEN AND BROCCOLI ALFREDO RECIPE BY TASTY



Chicken and Broccoli Alfredo Recipe by Tasty image

Here's what you need: salt, penne pasta, broccoli floret, olive oil, boneless, skinless chicken breasts, pepper, butter, garlic, heavy cream, salt, nutmeg, black pepper, grated parmesan cheese, red pepper flake

Provided by Hector Gomez

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

salt, to taste
8 oz penne pasta
2 cups broccoli floret
2 tablespoons olive oil
2 boneless, skinless chicken breasts, cubed
pepper, to taste
¼ cup butter
3 cloves garlic, minced
1 cup heavy cream
1 teaspoon salt
⅛ teaspoon nutmeg
¼ teaspoon black pepper
1 ½ cups grated parmesan cheese, plus extra for garnish
red pepper flake, to garnish

Steps:

  • Bring a quart (950 ML) of water in a large pot to a boil over high heat, and salt to taste.
  • Cook pasta for 8 minutes, or until slightly underdone.
  • Add broccoli to pasta and simmer for 4 minutes with the lid on.
  • Strain the pasta and broccoli in a colander, and run cold water over to prevent the broccoli from over cooking.
  • Heat the olive oil in the pot over medium-high heat, and add the chicken. Season the chicken with season salt and pepper.
  • Once the chicken is cooked through, remove it from the pot and set aside.
  • Add the butter to the pot, and melt it. Once butter is fully melted, add in garlic and stir continuously for 10 seconds.
  • Add the heavy cream, salt, pepper, and nutmeg. Stir often, and cook until sauce starts to bubble slightly.
  • Once the sauce is bubbling and begins to cook down, add in Parmesan cheese and stir until the sauce thickens.
  • Add in the cooked chicken, pasta, and broccoli, and stir until fully combined.
  • Top with Parmesan cheese or red chili flakes.
  • Enjoy!

Nutrition Facts : Calories 828 calories, Carbohydrate 50 grams, Fat 54 grams, Fiber 4 grams, Protein 43 grams, Sugar 4 grams

CHICKEN ALFREDO - LOW CARB



Chicken Alfredo - Low Carb image

If you like Chicken Breasts, and Chicken Alfredo in particular, this recipe is going to blow your socks off!! SOOO easy, SOOOO yummy, and if you have any leftovers, they disappear fast! Great company dish, as it makes a lovely presentation. The flavor from the roasted peppers was tantalizing, next time I'll add 1/2 cup, instead. From Better Homes & Gardens Phase I Low Carb Recipes.

Provided by gracefire

Categories     Chicken

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

6 medium boneless skinless chicken breasts
salt and black pepper
1 tablespoon cooking oil
1 cup whipping cream
4 ounces asiago cheese (1 cup) or 4 ounces parmesan cheese, finely shredded (1 cup)
1/3 cup roasted red pepper, drained and cut into thin strips
3 tablespoons fresh basil, finely shredded

Steps:

  • Sprinkle chicken with salt and pepper. In a 12-inch skillet brown chicken breasts in hot oil about 10 minutes, turning to brown evenly. Transfer chicken to a 3-quart rectangular baking dish; set aside.
  • For sauce, in a medium saucepan beat whipping cream with a wire whisk or rotary beater for 1 to 2 minutes or until thickened. Heat over medium heat just until simmering. Reduce heat to medium-low. Gradually whisk in cheese until melted.
  • Pour sauce over chicken breasts in dish; top with sweet peppers. Bake, uncovered, in a 350 degrees oven for 15 to 20 minutes or until chicken is no longer pink (170 degrees F). Sprinkle with basil.

Nutrition Facts : Calories 293.1, Fat 20, SaturatedFat 10.1, Cholesterol 129.9, Sodium 258.4, Carbohydrate 1.4, Fiber 0.1, Sugar 0.1, Protein 26

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