Chicken and Broccoli Alfredo Bowl
by Suzanne Ryan - Simply Keto
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Chicken and Broccoli Bowls
- 1 tablespoon unsalted butter
- 1/2 cup chopped yellow onions
- 1 clove garlic pressed
- 8 ounces white mushrooms sliced
- 1 pound boneless, skinless chicken breasts or thighs, cooked and cubed or 1 prepared rotisserie chicken
- 2 cups broccoli florets steamed
- 1 cup Alredo sauce homemade or store bought
- 1/2 cup shaved parmesan cheese
- 2 teaspoons chopped fresh parsley or 1 teaspoon dried parsley
Homemade Alfredo Sauce
- 1/2 cup unsalted butter
- 2 cloves garlic pressed
- 4 ounces cream cheese cut into cubes
- 1 cup half and half
- 1/2 cup grated Parmesan cheese freshly grated is best
- 1/2 teaspoon dried ground oregano
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Chicken and Broccoli Alfredo Bowls
Melt the butter in a large skillet over medium heat. Add the onions, garlic, and mushrooms and cook until the onions are translucent and the mushrooms are cooked.
Add the chicken, steamed broccoli, and Alfredo sauce. Stir and simmer for 2 to 3 minutes.
Divide among 4 bowls and serve topped with the shaved Parmesan. Garnish with parsley, if desired.
Homemade Alfredo Sauce
Melt the butter in a medium-sized saucepan over medium heat. Add the garlic and saute for 20 to 30 seconds, until fragrant.
Add the cream cheese while whisking constantly. Once melted, slowly pour in the half-and-half and whisk until smooth. Gradually add the Parmesan cheese 1/4 cup at a time, while whisking continuously.
Add the oregano, salt, and pepper and stir to combine. Simmer for about 1 minute to allow the flavors to blend; do not let the sauce bowl. check for seasoning and add more salt and pepper if needed.
Remove from the heat and serve. Store leftovers in an airtight container in the refrigerator for up to 4 days.
