This Keto Chicken Alfredo with Broccoli Bake is a creamy, cheesy, and comforting low-carb dish that’s perfect for a satisfying dinner. Juicy chicken, tender broccoli, and a rich Alfredo sauce come together in a baked casserole that’s both hearty and keto-friendly. With just a few simple ingredients, this dish is easy to prepare and great for meal prep!
Why You’ll Love This Recipe
- Low-carb and keto-friendly – No pasta, just protein-packed chicken and fiber-rich broccoli.
- Creamy and cheesy – A rich Alfredo sauce made with heavy cream, Parmesan, and garlic.
- Easy to make – Simple ingredients and minimal prep time.
- Great for meal prep – Stores and reheats well for quick lunches or dinners.
- Family-friendly – Even non-keto eaters will love this dish!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chicken breast (cooked and shredded)
- Broccoli florets (fresh or frozen)
- Butter
- Garlic (minced)
- Heavy cream
- Cream cheese
- Parmesan cheese (grated)
- Mozzarella cheese (shredded)
- Italian seasoning
- Salt and pepper
- Red pepper flakes (optional, for spice)
Directions
- Preheat Oven: Set your oven to 375°F (190°C) and grease a baking dish.
- Cook the Broccoli: Steam or blanch the broccoli for 2-3 minutes until just tender. Drain and set aside.
- Prepare the Alfredo Sauce: In a saucepan over medium heat, melt butter and sauté garlic until fragrant. Stir in heavy cream, cream cheese, Parmesan, Italian seasoning, salt, and pepper. Simmer until smooth and thick.
- Combine Ingredients: In a large bowl, mix shredded chicken, broccoli, and Alfredo sauce.
- Assemble the Bake: Transfer the mixture to the baking dish, top with shredded mozzarella, and sprinkle red pepper flakes if using.
- Bake: Bake for 20-25 minutes until bubbly and golden brown.
- Serve & Enjoy: Let cool slightly before serving.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Add Bacon: Stir in crispy bacon bits for extra flavor.
- Make It Spicy: Add cayenne pepper or extra red pepper flakes.
- Extra Veggies: Mix in spinach, mushrooms, or zucchini.
- Dairy-Free Option: Use coconut cream and dairy-free cheese.
- Higher Protein: Add diced sausage or extra chicken.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Warm in the oven at 350°F (175°C) for 10 minutes or microwave for 1-2 minutes.
- Freezing: Freeze in a sealed container for up to 2 months. Thaw overnight before reheating.
FAQs
Can I use rotisserie chicken?
Yes! Rotisserie chicken makes this dish even easier.
Can I use frozen broccoli?
Yes, just thaw and drain it before adding to the casserole.
How do I thicken the Alfredo sauce?
Let it simmer longer, or add a little more cream cheese.
Can I use a different cheese?
Yes! Gouda, cheddar, or provolone can be great substitutes.
Is this recipe gluten-free?
Yes, it’s naturally gluten-free!
Can I add pasta for non-keto eaters?
Sure! Serve it over cooked pasta for those not following keto.
How do I prevent the sauce from separating?
Use full-fat dairy and avoid high heat while cooking.
What’s a good side dish for this meal?
Serve with a side salad or keto garlic bread.
Can I make this ahead of time?
Yes! Assemble it, cover, and refrigerate for up to 24 hours before baking.
Can I make this in a slow cooker?
Yes! Cook on low for 4 hours or high for 2 hours until bubbly.
Conclusion
This Keto Chicken Alfredo with Broccoli Bake is a creamy, cheesy, and satisfying dish that’s perfect for a low-carb meal. It’s easy to make, packed with flavor, and great for meal prep. Whether for a weeknight dinner or a meal-prep staple, this dish will quickly become a favorite in your keto recipe rotation!
PrintKeto Chicken Alfredo with Broccoli Bake
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired, Keto
- Diet: Gluten Free
Description
This low-carb chicken Alfredo bake is rich, creamy, and loaded with tender chicken, broccoli, and a homemade keto-friendly Alfredo sauce. Baked to golden perfection with gooey melted cheese, it’s an easy, one-pan meal that’s perfect for weeknights!
Ingredients
For the Bake:
2 cups cooked chicken, shredded or cubed (rotisserie works great!)
2 cups broccoli florets, steamed or lightly cooked
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
For the Keto Alfredo Sauce:
2 tablespoons butter
3 cloves garlic, minced
1 cup heavy cream
1/2 cup cream cheese, softened
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon Italian seasoning
1/4 teaspoon black pepper
1/2 teaspoon salt (adjust to taste)
1/2 cup grated Parmesan cheese
Instructions
Step 1: Preheat & Prepare
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Step 2: Make the Keto Alfredo Sauce
- In a saucepan over medium heat, melt butter and sauté garlic for 30 seconds until fragrant.
- Stir in heavy cream and cream cheese, whisking until smooth.
- Add garlic powder, onion powder, Italian seasoning, black pepper, and salt.
- Stir in Parmesan cheese and simmer for 2-3 minutes, until thickened. Remove from heat.
Step 3: Assemble the Bake
- In a large bowl, mix cooked chicken and steamed broccoli.
- Pour the Alfredo sauce over and stir to coat everything evenly.
- Transfer to the greased baking dish and spread evenly.
- Top with mozzarella cheese and Parmesan cheese.
Step 4: Bake & Serve
- Bake for 20-25 minutes, until the cheese is melted and bubbly.
- Broil for 2-3 minutes for a golden, crispy top (optional).
- Let sit for 5 minutes, then serve hot!
Notes
- Want extra crunch? Add crushed pork rinds or almond flour “breadcrumbs” on top.
- Protein swaps: Try this with shrimp or ground turkey instead of chicken.
- Make it dairy-free: Use coconut cream + dairy-free cheese.
- Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
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