Keto Chicken and Broccoli Alfredo

In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the chicken pieces and cook until they are browned and cooked through. Remove the chicken from the skillet and set it aside. In the same skillet, add the remaining butter and minced garlic. Sauté for about 30 seconds until fragrant, then add the broccoli florets. Cook for 3-4 minutes until the broccoli is tender but still crisp. Remove the broccoli and set it aside.

In the same skillet, pour in the heavy cream and bring it to a simmer over medium heat. Stir in the grated Parmesan cheese and continue to simmer, stirring constantly, until the sauce thickens and the cheese is fully melted. Season with salt and black pepper to taste.

Return the cooked chicken and broccoli to the skillet with the Alfredo sauce. Stir to coat them evenly with the sauce. Simmer for an additional 2-3 minutes to heat everything through.

If using keto-friendly fettuccine or pasta substitute, divide it among four serving plates. Top each serving with the Keto Chicken and Broccoli Alfredo mixture.

If desired, garnish with chopped fresh parsley for added flavour and presentation.