Cut the skinless chicken breast into bite-sized pieces and season with salt and pepper. Allow to rest for at least 5-10 minutes.
While resting, shred the cheeses, peel and chop your onions and garlic, and chop the broccoli florets.
Boil a pot of water for your broccoli florets and blanch them for 1-2 minutes. Remove from water and allow to cool.
Preheat oven to 400℉. Pat the chicken breast dry and sear in butter on medium-high heat for 1-2 minutes on each side until fully cooked. Transfer to a paper towel lined dish to collect any drainage.
Sautee the onions for 1 minute in the chicken drippings (add more butter if needed). Add the minced garlic at the 1 minute mark and cook for an additional 1-2 minutes.
Add in the remaining butter and 2 oz of cream cheese until melted. Then, add 1 ¼cup heavy cream and 1 tsp Italian seasoning and allow to simmer at medium low heat until thickened.
Once it is at a nice consistency, add ⅔ cups fresh mozzarella, ¼ cup cheddar, and ¾ cup grated parmesan. Whisk until the melted cheese and cream are blended into a smooth mixture.
Place the chicken and broccoli into the creamy keto alfredo sauce until fully coated. Add more seasoning according to your preference and transfer to a casserole dish. Top with crushed French fried onions.
Bake at 400℉ in the preheated oven for about 20 minutes or until the French fried onions begin to form a crust. You can blast it for the last minute or two by switching it from 400℉ to broil. Be careful as it can easily burn!
Remove from the oven and allow to cool uncovered for at least 10-15 minutes before serving.
