If you’re on the hunt for a cozy, satisfying dinner that doesn’t stray from your low-carb goals, you’re in for a treat. This Keto Chicken Alfredo Casserole Recipe is just the kind of rich, creamy comfort food that feels indulgent without the carbs. Whether you’re cooking for busy weeknights or meal prepping for the week, you’ll love how simple it is to pull together and how deliciously it comes out every time.
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Why You’ll Love This Keto Chicken Alfredo Casserole Recipe
I’ve made this casserole more times than I can count, and it’s never failed to deliver that perfect cozy dinner feeling. It’s creamy and cheesy, packed with tender chicken and fresh broccoli. The best part? You’ll get all the richness of traditional Alfredo without worrying about carbs messing with your meal plan.
- Texture you want: Creamy sauce meets tender chicken, with just the right broccoli bite.
- Flavor that pops: Garlic and Italian seasoning make every forkful sing.
- Everyday ingredients: No fancy items required—just pantry staples and fridge basics.
- Works for any night: Easy to prep ahead and bake when you’re ready to eat.
Ingredient Spotlight
The success of this Keto Chicken Alfredo Casserole Recipe really lies in choosing fresh, quality ingredients. Little swaps here and there can make your casserole just as tasty if you need to adapt—like switching mozzarella for provolone or adding a pinch of nutmeg to your Alfredo mix.
- Cooked chicken: Using leftover rotisserie chicken saves time and adds great flavor.
- Heavy cream: Essential for creating that silky, rich Alfredo sauce.
- Broccoli florets: Steamed just right so they’re tender but still have a snap.
Seasonality & Sourcing
Broccoli and fresh garlic are best when in season—vibrant and fragrant, they boost this casserole’s flavor. If you spot local chicken from a farmer’s market or trusted butcher, it elevates the whole dish with richer taste and texture. For cream and cheese, simple supermarket picks work well, but organic or grass-fed products add that extra layer of indulgence.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by preheating your oven to 350°F (175°C). This temperature is perfect for baking the casserole evenly without drying it out. While the oven warms, steam your broccoli until it’s just tender—think bright green with a slight crisp, not mushy. Greasing your baking dish with olive oil prevents sticking without adding carbs. A common mistake is skipping the greasing, which can make cleanup tricky later!
Step 2 — Cook & Build Flavor
In a large bowl, whisk together heavy cream, minced garlic, Italian seasoning, salt, and pepper. This is your sauce base—make sure it’s well seasoned since it’s the heart of the dish. Then stir in cooked chicken, steamed broccoli, and half the mozzarella. Pour everything into your prepared baking dish, then top with the remaining mozzarella and Parmesan. Bake for 25–30 minutes until bubbly and golden. If the cheese browns too fast, tent loosely with foil to avoid burning.
Step 3 — Finish & Rest
Once out of the oven, give the casserole about 10 minutes to rest. This lets the sauce thicken and flavors marry. You’ll notice the texture settles into a luscious, creamy consistency instead of running. If you dig in right away, it might feel a bit loose or overly hot, so patience pays off here!
Troubleshooting Keto Chicken Alfredo Casserole Recipe
If your casserole feels dry, try stirring in a splash more heavy cream next time before baking. For blandness, don’t be shy with seasoning—the garlic and Italian herbs really want to shine. And if it comes out soggy, double-check your broccoli is well steamed and drained, and avoid using watery chicken cuts; drier shredded chicken helps keep the texture just right.
Pro Tips
I’ve learned a few tricks from making this Keto Chicken Alfredo Casserole Recipe with friends and family. Controlling the heat prevents the sauce from splitting and the cheese from burning. And giving the casserole time to rest makes all the difference in creamy texture. Plus, it’s a great dish to prep up to a day ahead, just hold off on baking until ready to eat.
- Heat control: Bake at 350°F to avoid cheese over-browning while methodically warming through.
- Timing window: Don’t skip resting the casserole for at least 10 minutes post-bake for best texture.
- Make-ahead move: Assemble the casserole up to 24 hours ahead and store covered in the fridge.
- Avoid this pitfall: Don’t under-season the Alfredo sauce—garlic and Italian seasoning bring it alive.
Variations & Substitutions
If you want a little twist on the classic Keto Chicken Alfredo Casserole Recipe, try swapping the broccoli for cauliflower or spinach for a different veggie profile. For cheese lovers, mixing in some sharp cheddar with your mozzarella adds an intriguing depth. Dairy-free? Coconut cream and nutritional yeast can mimic the creaminess and cheesy notes beautifully.
Great Debates
One common debate: butter versus olive oil for greasing or sautéing. I tend to go with olive oil here for its lightness and clean flavor, but a little butter brings extra richness if that’s your preference. Ultimately, it’s all about what flavor base you want to build the casserole on. Both work well in keto cooking!
Make-Ahead, Storage & Freezing
This Keto Chicken Alfredo Casserole Recipe stores beautifully in the fridge for up to 3 days. Use an airtight container or cover the baking dish tightly with foil or plastic wrap. To freeze, portion it into meal-sized containers and freeze for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until warm—avoid microwaving to keep textures intact.
Yield & Conversions
This recipe yields about 6 hearty servings. To double, simply use a larger baking dish and adjust baking time by 10-15 minutes until bubbly throughout. For halving, a smaller 8x8-inch pan works well. Metric-wise, 2 cups chicken is about 300 grams; 1 cup heavy cream roughly 240 ml; and cheeses around 100 grams each.
Serving Ideas & Pairings
This casserole is hearty enough to stand on its own, but I love pairing it with a crisp green salad and lemony vinaigrette to cut through the richness. Garlic roasted asparagus or a simple side of sautéed mushrooms add nice variety. If you want to keep it keto-friendly, steamed greens tossed with butter and herbs are effortless winners.
FAQs
Absolutely! Just make sure it’s fully thawed and patted dry before mixing it into the sauce to avoid extra moisture.
Yes, it stores well in the fridge for several days and freezes nicely for later meals, making it ideal for meal prep.
Definitely! Cauliflower, spinach, or even zucchini work well—just adjust steaming times accordingly.
You can swap it for Pecorino Romano or omit it; the mozzarella still provides plenty of melty, cheesy goodness.
Notes, Tools & Special Equipment
You don’t need anything fancy here, but a 9x13-inch baking dish ensures even cooking. A good silicone spatula helps fold ingredients without mashing the chicken. A kitchen thermometer is handy if you want to ensure the casserole reaches an ideal internal temperature of about 165°F for food safety, but careful timing works fine too.
PrintPrintable Recipe 📖
Keto Chicken Alfredo Casserole Recipe
This Keto Chicken Alfredo Casserole is a creamy, cheesy, and savory low-carb dish combining tender chicken, steamed broccoli, and rich Alfredo flavors, all baked to golden perfection. Perfect for a comforting dinner that fits a ketogenic lifestyle.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup broccoli florets, steamed
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt to taste
- Pepper to taste
- Olive oil for greasing
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the casserole evenly.
- Prepare the sauce mixture: In a large mixing bowl, combine the heavy cream, minced garlic, Italian seasoning, salt, and pepper. Stir until all ingredients are well incorporated, creating a flavorful Alfredo base.
- Add main ingredients: Stir the shredded chicken, steamed broccoli, and half of the mozzarella cheese into the cream mixture. Mix gently to distribute everything evenly.
- Assemble the casserole: Grease a 9×13-inch baking dish with olive oil to prevent sticking. Pour the mixture into the dish and spread it out evenly. Then top with the remaining mozzarella and the grated Parmesan cheese.
- Bake the casserole: Place the dish in the preheated oven and bake for 30 minutes, until the cheese on top is bubbly and golden brown, signaling that it’s fully cooked and delicious.
- Cool and serve: Remove from the oven and let it cool slightly for a few minutes to set before serving. This also helps to enhance the flavors and makes it easier to serve.
Notes
- Use leftover cooked chicken or rotisserie chicken for convenience.
- Steaming the broccoli first ensures it cooks through without becoming mushy in the casserole.
- To make it dairy-free, substitute heavy cream and cheeses with keto-friendly dairy-free alternatives, though taste may differ.
- Adjust seasoning according to taste preferences; Italian seasoning can be swapped with herbs like basil or oregano.
- Serve with a fresh green salad for a complete keto-friendly meal.
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