Keto chicken alfredo casserole is a delicious and healthy take on a classic comfort food dish. Its savory homemade alfredo sauce is thickened with cream cheese and heavy whipping cream, forming a creamy base that complements the flavor of savory cooked chicken and the accompanying broccoli and cauliflower. The addition of cheese on top adds an extra creamy texture that ties this cheesy casserole together. It’s an indulgent yet healthy meal that can satisfy both low-carb dieters and those who prefer more traditional fare.
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This delicious baked keto chicken alfredo casserole is the perfect weeknight meal for those on a low-carb diet that can’t resist a comfort food classic.
Bringing together all the flavors of homemade creamy alfredo sauce with boneless skinless chicken, broccoli, and cauliflower, this casserole is a great recipe and is sure to become a regular in your dinner rotation.
Filling and inventive, this quick and easy meal will have the whole family coming back for seconds. With just a few ingredients, you can have this classic Italian dish on the table in under an hour!
And with no wheat or grains involved, you can enjoy it without guilt while still enjoying all the flavor of this ultimate comfort food!
Why You’ll Love This Recipe
This delicious keto chicken alfredo casserole is one of my favorite low carb recipes and is the perfect meal for weeknight dinners. Prepare this easy, cheesy low carb meal any night of the week and you are sure to please your taste buds and make life easier. Here are a few reasons why this recipe will quickly become a favorite in your household:
- It's low-carb, making it perfect for anyone following a keto diet, and it uses simple ingredients that most people already have on hand.
- It requires minimal effort to prepare and tastes amazing. This hearty casserole is perfect for busy nights and will be devoured in no time!
- It's a great way to use up leftovers and make sure nothing goes to waste.
What You’ll Need To Make Keto Chicken Alfredo Casserole
Chicken: I recommend using boneless skinless chicken breasts or chicken thighs for this recipe. You can cook your chicken from scratch for this recipe or use pre-cooked chicken, such as shredded rotisserie chicken.
Chicken broth: You will need about ½ cup of chicken broth for this recipe. I recommend using low-sodium or no-salt-added options as this recipe already has salt in the cheeses.
Butter: Unsalted butter is used in this recipe to help thicken the sauce. If you only have salted butter on hand, it's fine to use, but make sure you reduce the amount of added salt to balance out the flavors.
Heavy whipping cream: Heavy cream is an important ingredient for this recipe, as it helps to thicken the alfredo sauce.
Mozzarella cheese: This mild cheese adds a creamy texture and subtle flavor to the casserole.
Cream cheese: This adds creaminess and thickens the sauce. It's also a great way to add extra cheese flavor without adding too much sodium.
Parmesan cheese: This adds an extra salty, umami flavor to the sauce.
Broccoli: Fresh broccoli or frozen broccoli florets both work great in this recipe.
Cauliflower: Fresh or frozen cauliflower can be used in this recipe as well.
Garlic powder: Garlic powder adds flavor to the alfredo sauce.
Salt and pepper: You will want to add salt and pepper to taste. It's important to taste your alfredo sauce before adding it to the chicken and broccoli and adjust the seasoning for this recipe.
Fresh parsley: Chopped fresh parsley is optional, but makes a great garnish for this dish. It adds a pop of color and an herbal flavor to the finished dish.
Now that you have all the ingredients together, let's get cooking! This easy low carb chicken alfredo casserole is super simple and will come together in about an hour with the following steps:
Step 1: Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius).
Step 2: Cut the chicken into cubes and season with salt and pepper. Heat a large skillet over medium heat, add a small amount of butter or oil and cook the chicken cubes until they are lightly browned. Once cooked, remove the chicken from the pan and set aside.
Step 3: Deglaze the pan with chicken broth to remove any stuck-on bits from the chicken.
Step 4: To make the alfredo sauce, add butter, cream cheese, parmesan cheese, heavy cream, half of the mozzarella cheese, and garlic powder to the pan.
Step 5: Whisk until everything is combined and melted together. Season the sauce to taste with salt and black pepper.
Step 6: Layer the broccoli, cauliflower, and cooked chicken together in an oven-safe dish.
Step 7: Pour the alfredo sauce over the top and sprinkle with the remaining mozzarella cheese.
Step 8: Bake for 40-50 minutes, until the cheese is melted and golden brown and the vegetables have softened.
Step 9: Garnish with fresh parsley (optional) and serve hot! Enjoy!
Tips & Tricks For Making The Best Keto Chicken Alfredo Casserole
Here are some tips and tricks for making the best keto chicken alfredo casserole:
- Make sure you season the chicken with salt and pepper before cooking, it will help bring out the flavor of the dish.
- If you want to reduce the calories in this dish, you can use light cream cheese and reduce the amount of parmesan cheese and mozzarella.
- I don't recommend swapping out the heavy cream for another alternative as most options (half and half, milk, etc.) are higher in carbs.
- Adjust the seasoning to taste before adding the alfredo sauce to the dish. You may find that you don't need to add any additional salt or pepper.
- If you like your alfredo sauce extra creamy and silky, you can add an extra tablespoon or two of butter.
Serving Suggestions And Substitutions
This keto chicken alfredo casserole is a complete meal by itself. It also pairs well with a side of roasted vegetables, zucchini noodles, spaghetti squash, cauliflower rice, or a green salad.
If you want to switch up the vegetables in this dish, feel free to use whatever vegetables you have on hand. This recipe works great with zucchini, bell peppers, mushrooms, or other low-carb vegetables.
For a vegetarian version, you can replace the chicken with diced tofu or tempeh.
If you don't have cream cheese on hand, you can also use mascarpone cheese as a replacement.
You can easily add in some cooked and crumbled bacon to this dish for extra flavor and crunch.
How To Store Leftovers
Leftover keto chicken alfredo casserole can be stored in an airtight container in the refrigerator for up to 4 days.
To reheat, place in a baking dish and bake at 350 degrees Fahrenheit (177 degrees Celsius) for 15-20 minutes until heated through. You can also reheat leftovers in the microwave with a damp paper towel placed on top.
This recipe can be frozen if you want to store it for a longer period, however, the vegetables may become mushy when thawed and reheated.
To freeze, allow the dish to cool completely before transferring to an airtight container. It should keep for up to 3 months in the freezer.
When you're ready to eat, thaw overnight in the refrigerator and reheat according to the directions above.
Frequently Asked Questions
Yes, you can use frozen vegetables in this keto chicken alfredo recipe. Reduce the bake time by 10-15 minutes if using frozen vegetables as they don't take as long to cook as fresh vegetables.
No, you can use any vegetables that you like. Just make sure they are low-carb veggies like zucchini, bell peppers, mushrooms or spinach. You may need to adjust the cooking time if using different vegetables.
Yes, you can use any kind of shredded cheese you like. You could even mix different kinds together such as cheddar, mozzarella, and parmesan.
This casserole is great with just garlic powder, salt, and pepper. However, if you want to mix it up a bit you can try adding onion powder, dried basil, Italian seasoning, or even a sprinkle of red pepper flakes.
Tools And Equipment For This Recipe
Staub Ceramic Baking Dish: This is my favorite casserole dish. It’s the perfect size for making this keto chicken alfredo casserole and it looks beautiful as a serving dish too.
Wusthof Chef’s Knife: A sharp chef’s knife is a kitchen must-have and this is the one that I use every day. It’s perfect for cutting the chicken and vegetables for this recipe.
Bamboo Cutting Board: I love this wooden cutting board. It’s extra large, so perfect for cutting up all of the ingredients needed for this casserole.
Keto Chicken Alfredo Casserole
- 1½ pounds chicken breast cubed
- 2 cups shredded mozzarella cheese
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- ½ cup cream cheese
- ¼ cup unsalted butter
- ½ cup chicken broth
- 2 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 8 ounces broccoli florets
- 8 ounces cauliflower florets
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius).
- Cut the chicken into cubes and season with salt and pepper. Heat a large skillet over medium heat, add a small amount of butter or oil and cook the chicken cubes until they are lightly browned. Once cooked, remove the chicken from the pan and set aside.
- Deglaze the pan with chicken broth to remove any stuck-on bits from the chicken.
- To make the alfredo sauce, add butter, cream cheese, parmesan cheese, heavy cream, half of the mozzarella cheese, and garlic powder to the pan.
- Whisk until everything is combined and melted together. Season the sauce to taste with salt and black pepper.
- Layer the broccoli, cauliflower, and cooked chicken together in an oven-safe dish.
- Pour the alfredo sauce over the top and sprinkle with the remaining mozzarella cheese.
- Bake for 40-50 minutes, until the cheese is melted and golden brown and the vegetables have softened.
- Garnish with fresh parsley (optional) and serve hot! Enjoy!
* Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content may vary based on brands of ingredients used, measuring methods, portion sizes, and more.
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