Ingredients
• 2 cups cooked shredded chicken
• 3 cups broccoli florets, chopped small
• 8 oz fettuccine or penne (or 4 cups zucchini noodles for low-carb)
• 3 tbsp butter
• 3 cloves garlic, minced
• 1½ cups heavy cream (or full-fat coconut milk for dairy-free)
• 1 cup freshly grated Parmesan cheese (plus ¼ cup for topping)
• ½ cup shredded mozzarella or provolone (for extra melt)
• ¼ tsp ground nutmeg
• Salt & black pepper to taste
• Optional: 1 tbsp lemon zest, fresh parsley
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13″ baking dish.
- Cook pasta to al dente. In last 3 mins, add broccoli to blanch. Drain together.
- In a skillet, melt butter over medium heat. Sauté garlic 1 min until fragrant.
- Stir in cream; simmer 3–4 mins until slightly thickened. Reduce heat to low.
- Gradually whisk in 1 cup Parmesan and mozzarella until smooth. Stir in nutmeg, salt, and pepper.
- In a large bowl, combine pasta, broccoli, chicken, and sauce. Mix gently. Transfer to baking dish.
- Top with remaining ¼ cup Parmesan.
- Bake uncovered 20–25 mins—until bubbly and golden at edges.
- Rest 5 mins. Garnish with lemon zest and parsley before serving.
PREP TIME & NUTRITION :
Prep Time: 15 mins, Cook Time: 25 mins, Total Time: 40 mins, Servings: 6
Calories: 520, Net Carbs: 28g, Fats: 36g, Protein: 28g
✅ Keto-friendly with zucchini noodles — net carbs drop to ~7g/serving.