Keto Alfredo Chicken Bake

This simple bake is made with an Alfredo inspired sauce served over chicken and low carb veggies.
Rich with cheese and cream, this makes a great weekday meal for all the family and is easy to prepare.
Perfect with a simple green salad, some steamed broccoli, or even on its own!

Yields: 6 servings (per plate)
Prep Time: 5 min
Cook Time: 45 min
Ready In: 50 min


¾ Diced Chicken Breast Fillet By Tesco 1 pound (454g or 16.01 oz)

¾ Butter 2 tablespoon (28g or 1 oz)
¾ Garlic:2 clove (6g or 0.21 oz)
¾ Italian Herb Mix by Hoyt's: ⅛ ounce (4g)
¾ Parsley:2 tbsp (8g or 0.27 oz)
¾ Leeks: 1 cup (89g or 3.14 oz)
¾ Mushrooms: 1 cup, pieces or slices (70g or 2.47 oz)
¾ Heavy Cream by Natural:1-½ cup
¾ Cream Cheese:½ cup (116g or 4.09 oz)
¾ Parmesan Cheese: ½ cup (40g or 1.41 oz)
¾ Olive Oil: 1 tablespoon (14g or 0.48 oz)
¾ Salt:  teaspoon (1g or 0.04 oz)
¾ Black Pepper: ⅛ tsp (0g or 0.01 oz)

1. Preheat the oven to 390 degrees Fahrenheit and set aside and oven proof dish.
2. Heat the olive oil in a large frying pan over a medium/high heat.
3. Dice the chicken and add to the frying pan until cooked through. Once cooked, arrange the
4. Melt the butter in a large saucepan over a medium heat. Slice the mushrooms and leeks and mince the garlic. Add them to the pan with the butter and fry gently until tender – about 4 minutes.
5. Add the cream cheese to the pan and stir until melted.
6. Pour the cream into the pan and add the herbs, salt and pepper, stirring to combine. Bring to a simmer and cook gently for 5-6 minutes until the sauce starts to thicken and reduce.
7. Pour the sauce over the chicken pieces and scatter the parmesan over the top.
8. Place in the oven to bake for 18-20 minutes until hot through, bubbling and golden on top.
9. Scatter with fresh parsley to serve.

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