High Protein Chicken Alfredo Bake
A creamy, cheesy low-carb chicken Alfredo bake with cauliflower and homemade Alfredo sauce, ready in 40 minutes and perfect for weeknight dinners or meal prep.
Equipment
- Large skillet
- 8x8 baking dish
- Large mixing bowl
Ingredients
- 2 large chicken breasts (about 1 lb) cut into bite-sized pieces
- 3 cup cauliflower florets steamed or roasted until fork-tender
- 1.5 cup shredded mozzarella cheese
- 0.75 cup grated Parmesan cheese freshly grated preferred
- 1.5 cup heavy cream
- 2 tbsp butter
- 2 cloves garlic minced
- salt and black pepper to taste
- 0.5 tsp Italian seasoning
- 0.25 tsp crushed red pepper flakes optional
- fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 375°F and grease an 8x8 baking dish.
- Heat a large skillet over medium heat and melt the butter. Add the minced garlic and saute for 1 minute until fragrant. Add the chicken pieces, season with salt, pepper, and Italian seasoning, and cook until no longer pink, about 6 to 8 minutes.
- Lower the heat and pour in the heavy cream, stirring constantly. Add the grated Parmesan and continue stirring until the sauce thickens slightly, about 3 to 4 minutes.
- In a large mixing bowl, combine the steamed cauliflower, the cooked chicken with all its Alfredo sauce, and 1 cup of the shredded mozzarella. Stir until everything is evenly coated. Taste and adjust seasoning.
- Transfer the mixture to the greased baking dish and spread it out evenly. Sprinkle the remaining mozzarella over the top.
- Bake uncovered for 20 minutes until the cheese is bubbly and golden brown on top.
- Remove from the oven and let rest for 5 minutes. Garnish with chopped fresh parsley before serving.
