Craving a rich and creamy chicken Alfredo without the carbs? Look no further! This Keto Chicken Alfredo Broccoli Bake delivers all the cheesy, comforting flavors you love—without any pasta in sight. Perfect for a satisfying low-carb dinner that’s both simple and indulgent.
Classic Alfredo sauce is keto-friendly; the real carb culprit is pasta. That’s why we swap noodles for broccoli, creating a dish that’s low in carbs, high in protein from tender chicken, and loaded with healthy fats from the creamy Alfredo sauce and melted cheese. Plus, broccoli adds a boost of fiber and nutrients, making this bake both nourishing and filling.
Why This Bake Works for Keto
Key ingredients include juicy chicken breasts or thighs for maximum flavor and protein, fresh broccoli that holds up beautifully when baked, and a homemade keto Alfredo sauce made with cream cheese, heavy cream, and parmesan. Topped with sharp cheddar cheese, it bakes to a golden, bubbly perfection that’s impossible to resist.
This keto chicken Alfredo broccoli casserole checks every box: creamy, cheesy, savory, and satisfying. The broccoli stands in perfectly for pasta, providing just the right texture and bite while keeping the dish keto-friendly. Your taste buds won’t miss the carbs, and your belt will thank you.
Tips for the Best Texture and Flavor
To get the best results, brown your chicken for extra flavor, blanch broccoli briefly to maintain a crisp-tender texture, and cook the Alfredo sauce gently to keep it smooth and luscious. Let the bake rest a few minutes after coming out of the oven to thicken and slice perfectly.
Avoid overcooking the broccoli or boiling the sauce to prevent mush and curdling, respectively. Properly draining your broccoli ensures the sauce stays creamy and not watery.
Storage, Reheating, and Meal Prep
Ideal for meal prep, this bake stores well in the fridge for up to 3 days and freezes beautifully for up to 2 months. Reheat gently in the oven with a splash of heavy cream to revive that silky sauce.
Serving Ideas and Easy Variations
Serve it as a hearty weeknight dinner, impress guests with a comforting yet keto-friendly casserole, or pack it for convenient, satisfying lunches. For variety, try adding garlic, Italian seasoning, cooked bacon, or sautéed mushrooms.
This Keto Chicken Alfredo Broccoli Bake is your go-to for creamy, cheesy comfort without the carb overload. Give it a try and discover why it’s a keto favorite that keeps you coming back for more.
Keto Chicken Alfredo Broccoli Bake
Equipment
- large skillet
- medium pot
- 9×13-inch Baking Dish
- Mixing bowl
- Whisk
Ingredients
For the chicken and broccoli
- 1 1/2 pounds boneless skinless chicken breasts cut into bite-size pieces; or use chicken thighs
- 4 cups fresh broccoli florets cut into bite-size pieces
- 2 tablespoons olive oil
- 1 teaspoon fine sea salt divided, plus more to taste
- 1/2 teaspoon black pepper divided, plus more to taste
For the keto Alfredo sauce
- 4 tablespoons butter salted or unsalted
- 4 ounces cream cheese softened and cut into cubes
- 1 1/2 cups heavy whipping cream
- 3/4 cup grated parmesan cheese preferably freshly grated
- 3 cloves garlic minced
- 1/2 teaspoon Italian seasoning optional
For topping and finishing
- 1 1/2 cups shredded sharp cheddar cheese
- 1/4 cup grated parmesan cheese for extra cheesy top, optional
- 2 tablespoons chopped fresh parsley for garnish, optional
- 2 slices cooked bacon crumbled, optional
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 inch baking dish.
- Bring a medium pot of salted water to a boil, add the broccoli florets, blanch for 2 to 3 minutes until bright green and just crisp-tender, then drain very well and set aside to let excess moisture steam off.
- Pat the chicken pieces dry with paper towels and season them with about half of the salt and half of the black pepper.
- Heat the olive oil in a large skillet over medium to medium-high heat, add the seasoned chicken, and cook for 6 to 8 minutes stirring occasionally until browned on the outside and cooked through, then transfer the chicken to a plate and set aside.
- Reduce the heat to medium and in the same skillet add the butter and minced garlic, cooking for about 30 seconds until fragrant while scraping up any browned bits from the bottom of the pan.
- Whisk in the cream cheese cubes and heavy whipping cream, stirring constantly as the cream cheese melts and the mixture becomes smooth and slightly thickened, about 3 to 5 minutes over gentle heat without boiling.
- Stir in the grated parmesan, Italian seasoning if using, and the remaining salt and pepper, whisking until the cheese is fully melted and the Alfredo sauce is velvety and coats the back of a spoon, then taste and adjust seasoning as needed.
- Add the cooked chicken and well-drained broccoli to the skillet with the Alfredo sauce and gently fold everything together until the chicken and broccoli are evenly coated in sauce.
- Transfer the mixture to the prepared baking dish, spreading it into an even layer so the chicken and broccoli are distributed throughout the casserole.
- Sprinkle the shredded sharp cheddar cheese evenly over the top, followed by the extra grated parmesan if using, and add the crumbled cooked bacon if you like.
- Bake for 18 to 22 minutes until the cheese is melted, bubbly, and lightly golden around the edges, then remove the dish from the oven and let it rest for 5 to 10 minutes to thicken before serving.
- Garnish the casserole with chopped fresh parsley before serving and portion it into bowls or plates, making sure each serving gets a good mix of chicken, broccoli, sauce, and cheesy topping.
Notes
Nutrition
