This low carb dinner friendly chicken alfredo bake is decadently rich with the flavors of heavy cream and melted cheese. Typically served over pasta, this paleo dinner adaptation takes all the fat and flavor of a traditional alfredo sauce to create an indulgent low carb bake.
The beauty of this sauce is that once you have perfected the garlic, cream and cheese sauce as a base, you can add any low carb vegetables of your choice.
Quick and easy to make, this is the perfect Paleo dinner party dish.
Servings and Prep Time
Serves 6
Time: 1 hr including prep
Ingredients
- 500g diced chicken breast
- 1 teaspoon of dried oregano
- 1 teaspoon of dried thyme
- A generous pinch of sea salt
- A generous pinch of black pepper
- 1 tablespoon of extra virgin olive oil
- 8 Stems of broccolini
- 2 tablespoons of full fat butter
- 2 tablespoons of extra virgin olive oil
- 1 finely sliced red onion
- 2 cloves of minced garlic
- 2 cups of mushrooms
- 2.5 cups of thick cream
- 1/2 cup grated parmesan
- A generous pinch of sea salt
- A generous pinch of black pepper
- 3/4 cup mozzarella sliced
You will need:
- A mixing bowl
- A large non stick pan
- A baking dish approx 9 x 9 inches wide
Method
Pre-heat the oven to 180 degrees for fan assisted, 200 for conventional, 400 degrees F or gas mark 6.
Add the diced chicken, oregano, thyme, salt and pepper to a mixing bowl. Use your hands to mix thoroughly, ensuring the chicken is well coated in the seasoning. Heat one tablespoon of olive oil in a large non stick pan over a medium heat. Fry the chicken gently until cooked through. Remove from the pan and lay across the base of the baking dish.
While the chicken is frying, add the broccolini to a pan of boiling water and simmer until firm but tender – around 4 minutes. Drain and add to the baking dish with the chicken.
Add two tablespoons of butter and two tablespoons of olive oil to the large pan over a low/medium heat. Add the sliced onion and garlic and allow to soften for 1-2 minutes. Add the mushrooms and continue to cook for a further 2 minutes. Add the cream to the pan and bring to a simmer, stirring regularly. Add the parmesan, salt and pepper and stir thoroughly until the parmesan has completely melted. Continue to stir for 1-2 minutes until the sauce has thickened slightly. Remove from the heat and pour into the baking dish over the chicken and broccolini. Layer the slices of mozzarella over the surface of the bake.
Cover the baking dish with foil and place in the centre of the oven for 30 minutes, until the sauce is bubbling. Remove the foil from the baking dish and cook uncovered for a further 15 minutes until the mozzarella is bubbling and golden brown.
Serve immediately with extra broccolini or a side salad.
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