Go Back

Keto Chicken Alfredo Bake - Creamy, Comforting, and Low-Carb

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 to 2 pounds cooked chicken breast or thighs, shredded or cubed
  • Vegetables: 3 cups small broccoli florets; 2 cups small cauliflower florets (fresh or frozen)
  • Butter: 4 tablespoons (salted or unsalted)
  • Garlic: 3–4 cloves, minced
  • Heavy cream: 1.5 cups
  • Cream cheese: 4 ounces, softened
  • Parmesan cheese: 1 cup, finely grated
  • Mozzarella cheese: 1.5 cups, shredded (plus extra for topping if you like it extra cheesy)
  • Chicken broth: 1/2 cup (low-sodium)
  • Seasonings: 1 teaspoon Italian seasoning, 1/2 teaspoon onion powder, 1/2 teaspoon crushed red pepper (optional)
  • Salt and black pepper: To taste
  • Olive oil: 1 tablespoon (for sautéing, if needed)
  • Fresh parsley: 2 tablespoons, chopped (optional garnish)

Method
 

  1. Preheat the oven: Set to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Cook the veggies: Steam or microwave broccoli and cauliflower until crisp-tender, about 3–4 minutes. Drain well and pat dry. Excess water will thin the sauce.
  3. Prep the chicken: Use rotisserie or leftover cooked chicken. Shred or cube into bite-size pieces. Season lightly with salt and pepper.
  4. Start the Alfredo base: In a large skillet over medium heat, melt butter. Add garlic and cook 30–60 seconds until fragrant, not browned.
  5. Add liquids: Pour in heavy cream and chicken broth. Whisk in cream cheese until smooth. Simmer gently 3–4 minutes to thicken.
  6. Stir in cheeses and seasoning: Add Parmesan and 1 cup mozzarella. Whisk until melted. Season with Italian seasoning, onion powder, red pepper flakes if using, plus salt and black pepper. Taste and adjust.
  7. Combine: In a large bowl, toss chicken, broccoli, and cauliflower with the sauce until everything is evenly coated.
  8. Assemble: Transfer mixture to the baking dish. Top with remaining 1/2 cup mozzarella (or more for extra coverage).
  9. Bake: Bake 18–22 minutes until bubbly around the edges. For a golden top, broil 1–2 minutes at the end. Watch closely.
  10. Rest and serve: Let stand 5–10 minutes so the sauce sets. Garnish with parsley. Serve warm.