This keto chicken alfredo with broccoli recipe delivers the ultimate comfort food experience, transforming the classic fettuccine alfredo into a cheesy, low-carb casserole. Packed with flavor and easy to customize, this dish is perfect for a family-friendly keto meal or a satisfying weeknight dinner.
Why You'll Love This Keto Chicken Alfredo Bake
- Packed with Flavor: Every layer is seasoned to perfection, creating a creamy, garlicky, and Italian herb-filled meal.
- Easy & Flexible: Use common pantry spices and either homemade or store-bought Alfredo sauce for convenience.
- Family-Friendly: Enjoyed by both keto dieters and those simply looking for a healthier alternative to traditional pasta dishes.
- Quick & Convenient: Ready in under 30 minutes, making it ideal for busy weeknights.
Ingredients
Chicken and Broccoli
- 1.5 pounds boneless, skinless chicken breasts
- 1 pound broccoli florets (approximately 8 cups)
- 8 ounces sliced mushrooms (optional, can be replaced with more broccoli or bell pepper)
- 3 tablespoons melted butter or avocado oil
- 1 teaspoon Italian seasoning
- 1 teaspoon sea salt
- ¼ teaspoon pepper
- 1 cup shredded mozzarella cheese (can substitute with Italian cheese blend, pizza cheese blend, or dairy-free mozzarella)
Keto Alfredo Sauce
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 ½ cups heavy cream
- 4 ounces cream cheese, softened
- ⅔ cup freshly shredded/grated Parmesan cheese
- ¼ teaspoon salt
Step-by-Step Instructions
1. Prepare the Chicken and Broccoli
- Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil or parchment paper.
- Place chicken breasts, broccoli florets, and mushrooms (if using) on the prepared pan.
- Drizzle everything with melted butter or avocado oil and season with sea salt, pepper, and Italian seasoning, ensuring both sides of the chicken are coated.
- Bake for 20 to 25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the broccoli is tender.
2. Make the Keto Alfredo Sauce
- While the chicken and broccoli are baking, prepare the alfredo sauce.
- In a large skillet, melt the butter over medium heat.
- Add the minced garlic and sauté for 30 seconds to a minute, or until fragrant, being careful not to burn it.
- Slowly whisk in the heavy whipping cream and softened cream cheese cut into blocks.
- Continue stirring until the cream cheese is fully melted and the sauce is smooth.
- Reduce to medium/low heat and allow the sauce to simmer gently, stirring continuously with a whisk until the heavy whipping cream has reduced and thickened. Keep whisking so that it doesn't stick to the bottom of the pan. It will take a few minutes for the sauce to reduce and thicken.
- Once the sauce has thickened, add the Parmesan cheese and salt, then continue to stir until the cheese melts and the sauce is smooth.
3. Assemble and Bake the Casserole
- When the chicken and broccoli are done cooking, let the chicken slightly cool, then chop or shred the chicken with 2 forks and place in a large mixing bowl.
- Add the broccoli, mushrooms (if used), and alfredo sauce to the bowl with the chicken.
- Toss to combine, ensuring everything is coated in the sauce.
- Transfer the mixture to a large casserole dish (9x13 inch).
- Evenly sprinkle the top with mozzarella cheese.
- Bake for 10 minutes, or until the cheese is melted and browned.
- For extra browning, you can preheat the broiler to low heat and pop the skillet in the oven on the top rack under the broiler for 1-2 minutes or until the mozzarella cheese begins to bubble.
Tips and Variations
- Make-Ahead Meal: Assemble the casserole without baking, then cover and store it in the fridge for up to 2 days or freeze for up to 3 months. Thaw in the fridge overnight before baking as directed.
- Dairy-Free/Paleo/Whole30: Swap the homemade alfredo with a paleo alfredo sauce and top with dairy-free mozzarella cheese, or omit the cheese for Whole30 and strict paleo.
- Use Store-Bought Sauce: Replace the homemade alfredo sauce with 1 ¾ cups of your favorite store-bought keto-friendly variety.
- Add More Veggies: Feel free to add other low-carb vegetables like sliced bell peppers, spinach, or zucchini.
- Use Cooked Chicken: Save time by using shredded rotisserie chicken or leftover cooked chicken.
- Spice it Up: Add a pinch of red pepper flakes to the alfredo sauce for a little heat. You can also add Pepper Jack cheese for a hint of added flavor.
Serving Suggestions
- Serve as a one-dish meal.
- Serve with a side salad.
- Serve over low-carb pasta alternatives like zucchini noodles, spaghetti squash, or shirataki noodles.
Low-Carb Pasta Alternatives
For a more complete meal, serve this keto chicken alfredo with broccoli over a low-carb pasta alternative:
- Zucchini Zoodles: Spiralize zucchini into noodle shapes.
- Spaghetti Squash: Cooked spaghetti squash shreds into thin, noodle-like strands.
- Miracle Noodles (Shirataki Noodles): These noodles are made from the Konjac plant and are very low in carbs.
- Palmini: A low-carb pasta alternative made from hearts of palm.
Reheating Tips
- Reheat slowly to prevent the sauce from separating.
- Rewarm in the oven or microwave on low power.
- If the sauce separates, whisk in a little heavy cream to emulsify.
Nutritional Information
- Serving Size: 1/6th of recipe (approx.)
- Net Carbs: 4g (approximate, based on ingredients used)
Note: Nutritional information is an estimate and may vary based on the exact products used.
Read also: Easy Low-Carb Cheese Crackers
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