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Keto Bacon and Broccoli Chicken Alfredo
Keto Bacon and Broccoli Chicken Alfredo

Keto Bacon and Broccoli Chicken Alfredo
Keto Bacon and Broccoli Chicken Alfredo
Source
Ingredients:
1
Servings
  • 4
    slice
     bacon, diced
  • 1
    lb
     (450g) chicken breast, cut into bite-sized pieces
  • 480
    ml
     (200g) broccoli florets
  • 240
    ml
     (240ml) heavy cream
  • 120
    ml
     (50g) grated parmesan cheese
  • 2
    clove
     garlic, minced
  • 2
    tbsp
     unsalted butter
  • 1
    item
     salt and pepper to taste
  • 0.25
    tsp
     nutmeg (optional, for added depth)
  • 1
    item
     fresh parsley, chopped
  • 1
    item
     additional grated parmesan
Keto Bacon and Broccoli Chicken Alfredo
Instructions:
  1. In a large skillet over medium heat, cook diced bacon until crisp. Remove with a slotted spoon and drain on paper towels. Reserve 1 tablespoon of bacon fat in the skillet.
  2. In the same skillet, add chicken pieces and cook until browned and cooked through. Season with salt and pepper. Remove from the skillet and set aside.
  3. Prepare the Broccoli: Steam or blanch broccoli florets for 2-3 minutes until bright green and slightly tender. Drain and set aside.
  4. In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant.
  5. Pour in the heavy cream and bring to a gentle simmer. Gradually add grated Parmesan cheese, stirring constantly until melted and smooth. Season with salt, pepper, and nutmeg if using.
  6. Add the cooked chicken and broccoli to the skillet with the Alfredo sauce. Stir to coat everything evenly.
  7. Add the crispy bacon pieces and mix gently.
  8. Transfer to a serving dish, garnish with fresh parsley and additional Parmesan cheese. Serve hot.
  • 4
    slice
     bacon, diced
  • 1
    lb
     (450g) chicken breast, cut into bite-sized pieces
  • 480
    ml
     (200g) broccoli florets
  • 240
    ml
     (240ml) heavy cream
  • 120
    ml
     (50g) grated parmesan cheese
  • 2
    clove
     garlic, minced
  • 2
    tbsp
     unsalted butter
  • 1
    item
     salt and pepper to taste
  • 0.25
    tsp
     nutmeg (optional, for added depth)
  • 1
    item
     fresh parsley, chopped
  • 1
    item
     additional grated parmesan
1
Servings
0

In a large skillet over medium heat, cook diced bacon until crisp. Remove with a slotted spoon and drain on paper towels. Reserve 1 tablespoon of bacon fat in the skillet.

In the same skillet, add chicken pieces and cook until browned and cooked through. Season with salt and pepper. Remove from the skillet and set aside.

Prepare the Broccoli: Steam or blanch broccoli florets for 2-3 minutes until bright green and slightly tender. Drain and set aside.

In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant.

Pour in the heavy cream and bring to a gentle simmer. Gradually add grated Parmesan cheese, stirring constantly until melted and smooth. Season with salt, pepper, and nutmeg if using.

Add the cooked chicken and broccoli to the skillet with the Alfredo sauce. Stir to coat everything evenly.

Add the crispy bacon pieces and mix gently.

Transfer to a serving dish, garnish with fresh parsley and additional Parmesan cheese. Serve hot.

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