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Keto Chicken Alfredo with Broccoli Bake

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  • Author: samahkitchen
  • 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

Units Scale

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

  1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.

Step 2: Make the Keto Alfredo Sauce

  1. In a saucepan over medium heat, melt butter and sauté garlic for 30 seconds until fragrant.
  2. Stir in heavy cream and cream cheese, whisking until smooth.
  3. Add garlic powder, onion powder, Italian seasoning, black pepper, and salt.
  4. Stir in Parmesan cheese and simmer for 2-3 minutes, until thickened. Remove from heat.

Step 3: Assemble the Bake

  1. In a large bowl, mix cooked chicken and steamed broccoli.
  2. Pour the Alfredo sauce over and stir to coat everything evenly.
  3. Transfer to the greased baking dish and spread evenly.
  4. Top with mozzarella cheese and Parmesan cheese.

Step 4: Bake & Serve

  1. Bake for 20-25 minutes, until the cheese is melted and bubbly.
  2. Broil for 2-3 minutes for a golden, crispy top (optional).
  3. 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.