I love making this Keto Chicken Alfredo Casserole when I want something rich, creamy, and comforting without the extra carbs. Tender chicken, a velvety Alfredo sauce, and melted cheese come together in a baked dish that feels indulgent while staying perfectly keto-friendly.
Why You’ll Love This Recipe
I love how simple this casserole is to prepare, especially on busy days when I want something satisfying without spending hours in the kitchen. I use basic ingredients that I usually already have on hand, and everything comes together in one baking dish.
I also appreciate how filling it is. The combination of chicken, cream, and cheese makes it hearty enough to serve as a complete meal. It reheats beautifully, which makes it perfect for meal prep during the week.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups cooked chicken breast, shredded or diced 1 cup broccoli florets (optional but I like adding it for texture) 1 1/2 cups heavy whipping cream 4 ounces cream cheese, softened 1 cup grated Parmesan cheese 1 1/2 cups shredded mozzarella cheese, divided 2 cloves garlic, minced 2 tablespoons butter 1/2 teaspoon Italian seasoning Salt to taste 1/2 teaspoon black pepper
Directions
I start by preheating my oven to 375°F (190°C). I lightly grease a medium-sized casserole dish to prevent sticking.
In a large skillet over medium heat, I melt the butter and sauté the minced garlic until fragrant, which usually takes about 30 seconds. I then add the heavy whipping cream and cream cheese, stirring continuously until the cream cheese melts and the sauce becomes smooth.
Next, I stir in the Parmesan cheese, Italian seasoning, salt, and black pepper. I let the sauce simmer gently for 3 to 5 minutes until it thickens slightly.
In a large mixing bowl, I combine the cooked chicken and broccoli. I pour the Alfredo sauce over the mixture and stir everything together until well coated.
I transfer the mixture into the prepared casserole dish and spread it evenly. I sprinkle the remaining mozzarella cheese over the top.
I bake the casserole uncovered for 20 to 25 minutes, until the cheese is melted and bubbly. If I want a golden top, I broil it for an additional 2 to 3 minutes. I let it rest for about 5 minutes before serving.
Servings and Timing
I usually get about 6 servings from this casserole.
I sometimes swap the broccoli for spinach or sautéed mushrooms when I want a different texture. Grilled chicken thighs also work well if I want a richer flavor.
When I want to add a little heat, I sprinkle in red pepper flakes or add a dash of cayenne pepper. For an extra cheesy version, I mix in a handful of shredded cheddar along with the mozzarella.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When I reheat it, I usually use the microwave in short intervals, stirring in between to keep the sauce creamy.
If I’m reheating a larger portion, I cover the dish with foil and warm it in a 325°F oven until heated through. If the sauce thickens too much, I stir in a splash of heavy cream before reheating.
FAQs
Can I make this casserole ahead of time?
Yes, I often assemble everything ahead of time and keep it covered in the refrigerator for up to 24 hours before baking. When I’m ready to cook, I let it sit at room temperature for about 20 minutes before placing it in the oven.
Can I use store-bought Alfredo sauce?
I can use store-bought Alfredo sauce if I’m short on time, but I always check the label to make sure it’s low in carbs and free of added sugars.
Is this casserole freezer-friendly?
I freeze it in an airtight container for up to 2 months. When I’m ready to eat it, I thaw it overnight in the refrigerator and reheat it in the oven until hot and bubbly.
How do I make it more keto-friendly?
To keep it strictly keto, I make sure the cream, cheese, and any added vegetables fit within my daily carb limits. I usually avoid high-carb vegetables and stick to broccoli or spinach.
Can I add more vegetables?
I like adding low-carb vegetables such as zucchini, cauliflower, or spinach. I make sure to cook or drain them well so the casserole doesn’t become watery.
Conclusion
I find this Keto Chicken Alfredo Casserole to be one of the most comforting low-carb meals I can make. It’s creamy, cheesy, and packed with flavor while staying simple and satisfying. Whether I’m preparing dinner for my family or planning meals for the week, this casserole always delivers a delicious and dependable result.
A rich and creamy Keto Chicken Alfredo Casserole made with tender chicken, homemade Alfredo sauce, and melted cheese, baked to perfection for a comforting low-carb meal.
Ingredients
2 cups cooked chicken breast, shredded or diced
1 cup broccoli florets (optional)
1 1/2 cups heavy whipping cream
4 ounces cream cheese, softened
1 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese, divided
2 cloves garlic, minced
2 tablespoons butter
1/2 teaspoon Italian seasoning
Salt to taste
1/2 teaspoon black pepper
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a medium-sized casserole dish.
In a large skillet over medium heat, melt the butter and sauté the minced garlic for about 30 seconds until fragrant.
Add the heavy whipping cream and cream cheese, stirring continuously until the cream cheese melts and the sauce becomes smooth.
Stir in the Parmesan cheese, Italian seasoning, salt, and black pepper. Let the sauce simmer for 3 to 5 minutes until slightly thickened.
In a large mixing bowl, combine the cooked chicken and broccoli. Pour the Alfredo sauce over the mixture and stir until well coated.
Transfer the mixture to the prepared casserole dish and spread evenly.
Sprinkle the remaining mozzarella cheese over the top.
Bake uncovered for 20 to 25 minutes, until the cheese is melted and bubbly. Broil for an additional 2 to 3 minutes if a golden top is desired.
Let rest for 5 minutes before serving.
Notes
You can substitute broccoli with spinach or sautéed mushrooms.
Grilled chicken thighs can be used for a richer flavor.
Add red pepper flakes or cayenne for extra heat.
For extra cheesiness, mix in shredded cheddar cheese.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze for up to 2 months and thaw overnight before reheating.
