Keto Chicken Alfredo Casserole
This Keto Chicken Alfredo Casserole combines tender, juicy chicken with a creamy alfredo sauce, melted cheese, and low-carb vegetables. The rich, comforting flavors make it a perfect keto-friendly alternative to traditional pasta dishes. Whether you're looking for a quick weeknight dinner or a make-ahead meal for the week, this casserole is easy to prepare, customizable, and incredibly satisfying.
Equipment
- 1 Baking Dish (9x13 inches)
- 1 Large Skillet (for cooking chicken and sauce)
- 1 Knife & Cutting Board (for slicing chicken)
- 1 Whisk (for stirring sauce)
- 1 Medium Saucepan (for making the sauce)
- 1 Spoon for mixing
Ingredients
- 2 lbs Chicken Breasts boneless, skinless
- 2 tbsp Olive Oil or butter for cooking
- 1 cup Heavy Cream
- 4 oz Cream Cheese softened
- 1 cup Parmesan Cheese grated
- 1 cup Mozzarella Cheese shredded, plus extra for topping
- 2 cloves Garlic minced
- 1 cup Broccoli Florets steamed
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Italian Seasoning
- Salt & Pepper to taste
- 1 tbsp Almond Flour optional, for thickening sauce
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Cook Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season the chicken breasts with salt, pepper, garlic powder, and onion powder. Cook the chicken until it’s golden brown on both sides and reaches an internal temperature of 165°F (75°C), about 6-7 minutes per side. Let it rest for a few minutes, then slice or shred it into bite-sized pieces.
- Make the Alfredo Sauce: In a medium saucepan, combine the heavy cream, cream cheese, and Parmesan cheese over medium-low heat. Stir occasionally until the mixture becomes smooth and creamy. Add garlic, Italian seasoning, and almond flour (if using) to thicken the sauce. Continue to cook, stirring, until the sauce is hot and thickened, about 5-7 minutes. Taste and adjust seasoning with salt and pepper.
- Combine Chicken and Broccoli: In a large mixing bowl, combine the cooked chicken and steamed broccoli. Pour in the alfredo sauce and stir to coat evenly.
- Assemble the Casserole: Transfer the chicken, broccoli, and sauce mixture into a greased 9x13-inch baking dish. Top with shredded mozzarella cheese.
- Bake: Place the casserole in the oven and bake for 20-25 minutes, until the cheese is bubbly and golden brown on top.
- Serve: Let the casserole cool for 5-10 minutes before serving. Garnish with extra grated Parmesan if desired.
Notes
- Chicken Options: You can use chicken thighs instead of breasts for a juicier result. Just make sure to cook them to an internal temperature of 165°F (75°C).
- Add-Ins: Feel free to add other low-carb vegetables like spinach, zucchini, or mushrooms to the casserole for added nutrition.
- Dairy-Free Option: To make this casserole dairy-free, substitute the heavy cream with coconut cream and use dairy-free cream cheese and cheese alternatives.
- Make-Ahead: This casserole can be assembled ahead of time and stored in the fridge for up to 24 hours before baking. Alternatively, you can freeze the casserole for up to 3 months. Just make sure to bake it from frozen or thaw it in the fridge overnight.
- Extra Creaminess: For a creamier texture, add 1/4 cup of mascarpone cheese to the alfredo sauce.