- Preheat oven to 190°C (375°F).
- Grease a muffin tin well or line with silicone liners.
🍲 Step 2: Make the Alfredo Base
- In a saucepan over low heat, add heavy cream and cream cheese.
- Stir gently until smooth.
- Add garlic and cook 30 seconds (do not brown).
- Stir in Parmesan cheese, salt, pepper, and nutmeg.
- Remove from heat once creamy and smooth.
🥣 Step 3: Combine the Filling
- In a large bowl, add cooked chicken.
- Pour in the warm Alfredo sauce.
- Add shredded mozzarella.
- Beat eggs in a small bowl, then add to mixture.
- Stir gently until fully combined.
- Fold in optional vegetables if using.
Texture: Thick, creamy, and spoonable.
🧁 Step 4: Fill the Cups
- Spoon mixture evenly into muffin cups.
- Fill about ¾ full.
- Sprinkle extra mozzarella or Parmesan on top if desired.
🔥 Step 5: Bake
- Bake uncovered for 20–25 minutes.
- Tops should be set and lightly golden.
- Centers should no longer jiggle.
⏳ Step 6: Rest & Remove
- Let cups rest 5 minutes after baking.
- Carefully remove from pan.
- Serve warm or cool completely for storage.
🍽️ How to Serve
- Eat on its own
- Serve with a side salad
- Pair with roasted vegetables
- Great for lunchboxes or dinners
❄️ Storage & Meal Prep
- Refrigerator: up to 4 days
- Freezer: up to 2 months
- Reheat: microwave 60–90 seconds or oven at 170°C (340°F)
⭐ Final Result
You’ll get creamy, cheesy Chicken Alfredo cups with tender chicken and rich sauce, baked into convenient individual portions. Comfort food made practical—high in protein, satisfying, and perfect for meal prep.
🔄 Variations
- Low-Carb/Keto: already keto-friendly
- Extra Protein: add cooked turkey bacon bits
- Spicy Alfredo: add chili flakes or Cajun seasoning
- Dairy-Light: use light cream + reduced cheese
If you want:
- Air fryer version
- No-cream-cheese option
- High-fiber veggie version
- Macro-counted meal prep
Just tell me 🍗🧀😊