Keto Chicken Alfredo Broccoli Bake

Keto Chicken Alfredo Broccoli Bake is a creamy, comforting low-carb casserole that delivers big flavor with minimal fuss. If you’re looking for a satisfying dinner that fits a ketogenic or low-carb plan, this dish is a dependable weeknight winner, and you can find the full recipe details and a printable version on the Keto Chicken Alfredo Broccoli Bake recipe page.

why make this recipe

This Keto Chicken Alfredo Broccoli Bake checks a lot of boxes: it’s quick to assemble, family-friendly, and rich without using pasta or starchy thickeners. If you follow a low-carb lifestyle, you can still enjoy cheesy, comforting casseroles — this recipe swaps carbs for protein and healthy fats while keeping texture and creaminess front and center.

Beyond lifestyle reasons, this dish is great for meal prep. It reheats exceptionally well and freezes nicely, so you can double the batch and save time later in the week. It’s also versatile: the base recipe is forgiving, so you can upgrade it with extra herbs, swap cheeses, or sneak in veggies you need to use up.

Finally, this bake gives you a fast way to use leftover cooked chicken. Rather than reinventing the wheel, combine a handful of staples — cream, two cheeses, and broccoli — and you have a crowd-pleasing meal in under an hour.

how to make Keto Chicken Alfredo Broccoli Bake

Follow these steps for a rich, low-carb casserole that comes together fast. The method is simple and reliable: toss, bake, and serve.

Ingredients :

• 2 cups cooked chicken, shredded or diced
• 2 cups broccoli florets (fresh or frozen)
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 tablespoons olive oil (for greasing the baking dish)
• Fresh parsley (for garnish, optional)

Ingredient notes:

• Cooked chicken: Rotisserie, grilled, or roasted chicken work well. If you’re using raw chicken, roast or poach it first and shred.
• Broccoli: Fresh gives a brighter texture; frozen is convenient. If using frozen, thaw and drain thoroughly.
• Heavy cream: Use full-fat heavy cream for the creamiest result. Light cream will thin the sauce and change the texture.
• Cheese: Part-skim or whole-milk mozzarella both work. Parmesan adds sharpness; Pecorino Romano can substitute for more bite.
• Seasonings: Adjust garlic and onion powders as you like. Fresh minced garlic can be used instead (1–2 cloves), but reduce the garlic powder proportionally.
• Substitutions: For dairy-free or lower-dairy options, try a cashew cream substitute and dairy-free cheeses, but expect a different texture. If you want extra greens, add cauliflower or spinach (drain well).

Directions :

1. Preheat your oven to 375°F (190°C).
2. If using fresh broccoli, blanch in boiling water for 2–3 minutes, then drain. For frozen broccoli, thaw and drain any excess water.
3. In a large bowl, combine chicken, broccoli, heavy cream, mozzarella, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix well until everything is coated.
4. Grease a baking dish or cast-iron skillet with olive oil.
5. Spread the chicken and broccoli mixture evenly into the dish.
6. Sprinkle extra mozzarella on top for more cheesy goodness.
7. Bake for 25-30 minutes, until the top is golden and bubbling.
8. Let cool for a few minutes, then garnish with fresh parsley if desired.
9. Serve hot and enjoy!

Pro Tips for Success Keto Chicken Alfredo Broccoli Bake

• Use room-temperature ingredients when possible. Let the heavy cream sit for a few minutes out of the fridge so it blends smoothly with the cheeses.
• Don’t overload the baking dish. Give the ingredients a bit of room so the sauce can bubble and thicken rather than steam.
• Drain broccoli thoroughly. Excess water from thawed frozen florets will dilute the cream sauce and make the bake runny. Press with paper towels if needed.
• Watch the top near the end of baking. If the cheese is getting too brown before the center is hot, loosely tent the dish with foil.
• Let the casserole rest before serving. A 5–10 minute rest helps the sauce set so portions slice neatly.
• Use a cast-iron skillet or an ovenproof dish for even heat. Cast iron gives a nice browned edge if you like a little crisp around the sides.

Flavor Variations Keto Chicken Alfredo Broccoli Bake

• Sun-dried tomato and basil: Stir chopped sun-dried tomatoes and fresh basil leaves into the mixture for a bright, savory twist. Use less salt because sun-dried tomatoes are concentrated.
• Garlic parmesan crust: Mix a little extra grated Parmesan with olive oil, sprinkle on top halfway through baking, and broil for 1–2 minutes for a crisp, nutty crust.
• Mushroom and spinach: Sauté sliced mushrooms and baby spinach before mixing. This adds an earthy note and more vegetables without much change to the overall technique.
• Spicy jalapeño kick: Stir in a finely diced jalapeño or a pinch of red pepper flakes for heat. Balance with a squeeze of lemon when serving.
• Bacon or turkey bacon: For extra smoky flavor, cook and crumble bacon or turkey bacon and sprinkle on top before baking. If using bacon, remember it will add sodium.

Serving Suggestions Keto Chicken Alfredo Broccoli Bake

• Simple salad: A crisp mixed greens salad dressed with lemon vinaigrette is a classic pairing that cuts through the richness.
• Low-carb sides: Serve with roasted Brussels sprouts, cauliflower rice, or a lightly dressed cucumber salad for variety.
• Add crunch: Top portions with toasted almond slivers or crushed pork rinds just before serving to add texture.
• Family-style: Place the casserole on the table with oven mitts, let everyone scoop their own portion, and offer lemon wedges and extra grated Parmesan.
• Kid-friendly tweaks: For picky eaters, keep half the dish plain and add herbs or bold flavors to the other half.

Storage and Freezing Instructions Keto Chicken Alfredo Broccoli Bake

Refrigerating leftovers:

• Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature before refrigerating to avoid condensation and sogginess.
• Reheat gently in the oven at 325°F (165°C) until warmed through, or microwave in short bursts, stirring in between to keep the sauce smooth. If reheating in the microwave, add a splash of cream or water to revive the texture.

Freezing:

• To freeze, portion the casserole into freezer-safe containers or wrap tightly with foil and plastic wrap. It will keep for up to 2–3 months. Label with the date.
• Thaw overnight in the fridge before reheating. Reheat from thawed for best texture. If reheating from frozen, bake at 350°F (175°C) for longer — roughly 45–60 minutes — until hot in the center.

Tips for best results:

• Avoid repeated freeze-thaw cycles; they degrade the texture.
• If you plan to freeze frequently, consider storing sauce separately from broccoli when possible, although that’s extra work.

Nutrition Facts (Per Serving) — Keto Chicken Alfredo Broccoli Bake

Estimated values per serving (recipe yields about 4 servings):

• Calories: ~530 kcal
• Protein: ~35 g
• Carbohydrates: ~6 g
• Fat: ~42 g
• Fiber: ~1.5 g
• Sodium: ~550 mg

Nutrition notes:

• These values are estimates and will vary based on brands, actual portion sizes, and whether you use part-skim or whole-milk cheeses.
• The recipe is rich in protein and fat and low in net carbs, which makes it suitable for many low-carb and ketogenic meal plans.
• To reduce calories or fat, you could lower the amount of heavy cream or substitute part of it with half-and-half, but that will affect creaminess and may raise carbs modestly.

FAQ About Keto Chicken Alfredo Broccoli Bake

What makes this dish keto-friendly?

This casserole keeps carbs low by replacing pasta with broccoli and relying on heavy cream and cheeses for sauce thickness and richness. Most of the carbohydrates come from broccoli, which is relatively low-carb versus traditional pasta. The high fat and moderate protein content align with ketogenic macronutrient ratios.

Can I use raw chicken instead of cooked chicken?

Yes. If you prefer to start with raw chicken, dice or thinly slice breasts or thighs, season lightly, and sauté until cooked through before mixing with the other ingredients. Another option is to roast or poach the chicken first; pre-cooking ensures the bake’s timing focuses on melting and browning rather than cooking raw poultry inside the casserole.

Is there a dairy-free or vegan alternative?

Creating a fully dairy-free or vegan version will change the texture but is doable. Use a thick cashew cream or coconut cream (note: coconut adds a distinct flavor) in place of heavy cream, and swap shredded mozzarella and Parmesan for high-quality dairy-free cheeses. You may need to add a thickener like xanthan gum or arrowroot (not keto) to approximate the original creaminess.

Can I add other vegetables or make it lower in calories?

Yes. Additions like mushrooms, zucchini, or spinach work well; sauté them first to remove excess moisture. To reduce calories, lower the heavy cream by half and substitute the rest with low-fat milk or unsweetened almond milk, but expect a thinner sauce. Reducing cheese will also lower calories but change the flavor and texture.

How do I prevent a watery casserole when using frozen broccoli?

Thaw the frozen broccoli thoroughly and press out excess moisture using paper towels or a clean kitchen towel. You can also quick-sauté the broccoli in a hot pan for a minute to drive off water. These steps help the sauce thicken properly rather than becoming diluted.

What kind of chicken is best: breast or thigh?

Either works. Chicken breast is leaner and will yield a slightly drier texture, while thighs have more fat and stay juicier. Since the dish is rich in cream and cheese, chicken breast is a fine choice; however, if you prefer deeper flavor, dark meat (thighs) is an excellent option.

Can I make this ahead for a potluck or holiday?

Absolutely. Assemble the casserole and refrigerate, covered, for up to 24 hours before baking. When baking from chilled, add 5–10 minutes to the baking time so the center reaches a safe temperature. For potlucks, transport in an oven-safe dish and reheat at the host’s oven if possible.

Are there ways to make this lower in sodium?

Yes. Use low-sodium or no-salt-added cheeses, skip added salt, and use unsalted, home-cooked chicken rather than store-bought rotisserie chicken, which tends to be saltier. Taste the assembled mixture before adding extra salt, since cheeses contribute a fair amount of sodium.

Final Thoughts

This Keto Chicken Alfredo Broccoli Bake is a simple, satisfying comfort dish that won’t derail a low-carb day. It’s forgiving, quick to prep, and flexible enough to adapt to what you have on hand. Whether you serve it for a cozy weeknight or bring it to a family table, it’s a tasty reminder that low-carb eating can still feel indulgent. Try a batch this week and tweak the seasonings or add-ins until it becomes your go-to version.

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