Preheat and prep: Heat oven to 375°F (190°C). Grease a 9x13-inch baking dish. If using broccoli, steam until crisp-tender and pat dry. If using shirataki noodles, rinse, boil 2 minutes, and dry well in a skillet.

Make the Alfredo sauce: In a large skillet over medium heat, melt butter. Add garlic and cook 30–60 seconds until fragrant. Stir in heavy cream and cream cheese. Whisk until smooth and slightly thickened, 3–4 minutes.

Season and cheese it up: Add Parmesan, 1 cup mozzarella, Italian seasoning, nutmeg (if using), salt, and pepper. Stir until melted and velvety. Adjust salt to taste—Parmesan can be salty, so go slow.

Combine the filling: In a large bowl, mix chicken with your low-carb base. Pour the Alfredo sauce over and toss until everything is well coated.

Assemble: Spread the mixture in the baking dish. Top with the remaining 1/2 cup mozzarella. For extra browning, sprinkle a bit more Parmesan on top.

Bake: Bake 18–22 minutes, until bubbly around the edges and hot in the center. Broil 1–2 minutes at the end if you want a deep golden top.

Rest and serve: Let it rest 5–10 minutes so it sets. Garnish with chopped parsley and serve warm.