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Low Carb Chicken Alfredo Bake

Creamy Low Carb Chicken Alfredo Bake Recipe

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 medium head cauliflower, cut into small florets (about 4 cups)
  • 2 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 4 oz full-fat cream cheese, softened
  • 1 cup heavy cream
  • 1 ½ cups freshly grated parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1 tsp Italian seasoning
  • ½ tsp salt, plus more as needed
  • ¼ tsp black pepper
  • 2 tbsp chopped fresh parsley

Method
 

  1. Season chicken with salt, pepper, and Italian seasoning. Melt butter in a large oven-safe skillet over medium-high heat. Sear chicken until golden, about 4 minutes per side, then remove to a plate.
  2. Add cauliflower and ¼ cup water to the skillet. Cover and steam over medium heat for 5 minutes. Drain and wipe skillet dry.
  3. Reduce heat to medium-low. Add cream cheese to the skillet, let soften 30 seconds, then pour in heavy cream and whisk until smooth, about 2 minutes. Add garlic and parmesan, whisking until thickened, 2 to 3 minutes more.
  4. Fold seared chicken and steamed cauliflower into the sauce. Spread evenly in the skillet or a greased 9x13-inch baking dish. Top with mozzarella.
  5. Preheat oven to 375°F (190°C). Bake for 20 minutes until bubbly, then broil 2 minutes until cheese is spotty and golden. Top with parsley and serve.

Notes

If your skillet isn't oven-safe, transfer the mixture to a baking dish before topping with mozzarella. Let the bake rest 5 minutes after pulling it from the oven so the sauce sets a little.