Keto Chicken Alfredo Broccoli Bake

This Keto Chicken Alfredo Broccoli Bake is a rich, creamy, and indulgent low-carb casserole where tender chicken and crisp-tender broccoli are coated in a velvety homemade Alfredo sauce made with cream cheese, heavy cream, and parmesan, then topped with sharp cheddar and baked until golden and bubbly for the perfect comforting keto dinner or meal-prep option.

Course Casserole, Dinner, Main Course

Cuisine American, Italian

Keyword broccoli casserole, chicken alfredo, gluten free, keto, low-carb, meal prep

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 520kcal

Equipment

large skillet
medium pot
9x13-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 9x13 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

For the best texture, avoid overcooking the broccoli during blanching so it stays crisp-tender after baking and be sure to drain it very well to keep the sauce from becoming watery. If the Alfredo sauce seems too thick before baking you can thin it with 1 to 2 tablespoons of additional heavy cream, and if it seems too thin let it simmer gently for another minute or two while stirring. Leftovers keep well in an airtight container in the refrigerator for up to 3 days and can be reheated gently in a 300°F oven with a splash of cream; the casserole can also be cooled completely, wrapped tightly, and frozen for up to 2 months, then thawed in the refrigerator overnight before reheating.

Nutrition