Description
A delightful twist on a classic comfort dish, combining tender chicken, creamy Alfredo sauce, and a hint of cheese, perfect for a satisfying low-carb dinner.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cubed
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 3 cloves garlic, minced
- 1 cup cauliflower florets (fresh or frozen)
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- Add the olive oil to a large skillet over medium heat. Include the cubed chicken breasts, seasoning with salt, pepper, and Italian seasoning. Sauté for about 5-7 minutes, or until fully cooked and no longer pink.
- Steam the cauliflower florets until tender, then set aside.
- Combine heavy cream, minced garlic, and half of the Parmesan cheese in a large mixing bowl. Stir until fully combined.
- Add the cooked chicken and cauliflower to the skillet, then pour the creamy mixture over them. Stir until well-coated.
- Transfer to a greased baking dish. Sprinkle the shredded mozzarella cheese and remaining Parmesan cheese on top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is golden and bubbly.
- Remove from oven and let sit for 5 minutes before serving. Garnish with chopped parsley.
Notes
For a dairy-free option, swap heavy cream with half-and-half or coconut cream. Use Greek yogurt instead of heavy cream for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg