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
Units
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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.