Keto Chicken Alfredo Broccoli Bake is a creamy, low-carb casserole that brings tender chicken, rich Alfredo-style sauce, and broccoli together into an easy, family-friendly meal. If you enjoy hearty bakes, you might also like a similar option like this baked potato chicken broccoli casserole for another comforting dinner idea.
Keto Chicken Alfredo Broccoli Bake
introduction
This Keto Chicken Alfredo Broccoli Bake is built to satisfy cheesy cravings while keeping carbs low, making it perfect for weeknights, meal prep, or a cozy weekend dinner. It’s straightforward to assemble, uses pantry-friendly seasonings, and adapts well to what you have on hand. The heavy cream and two kinds of cheese create a lush, indulgent sauce without any pasta, while the broccoli adds color, texture, and a nutritional boost. Read on for a clear step-by-step guide, tips, and creative variations so you get the best results every time.
why make this recipe
This bake is a reliable favorite because it checks a lot of boxes: low-carb, protein-rich, kid-approved, and quick to prepare. It’s a smart way to use leftover cooked chicken or rotisserie chicken, making it economical and convenient. For people following a ketogenic or low-carb lifestyle, it replaces the carb-heavy pasta or rice with broccoli, preserving the “comfort food” feel. It also reheats beautifully, so you can make a big batch for lunches or easy dinners during a busy week. Finally, the mild seasonings are flexible — you can dial up the garlic or add spice without losing the creamy character that makes this dish so comforting.
how to make Keto Chicken Alfredo Broccoli Bake
This section walks through every step with small details that help ensure success. Follow the directions below exactly as written, and check the pro tips after for small adjustments that can lift the dish.
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: Leftover roasted or rotisserie chicken works well, or use quickly pan-seared chicken breasts cut into chunks. If using raw chicken, cook and shred before assembling.
- Broccoli: Fresh broccoli should be blanched briefly to preserve color and texture; frozen broccoli works fine but be sure to thaw and drain it well to avoid excess water in the bake.
- Cheeses: For a silkier sauce, grate block cheeses yourself rather than using pre-shredded varieties (pre-shredded cheeses often have anti-clumping agents that can affect melt).
- Substitutions: If you’re avoiding dairy, consider a creamy sauce made from cauliflower puree and a dairy-free cream alternative, though this will alter texture and nutrition. For vegetarian swaps, replace chicken with smoked tofu, tempeh, or cooked lentils following the safety/replacement rules.
Directions
- Preheat your oven to 375°F (190°C).
- If using fresh broccoli, blanch in boiling water for 2–3 minutes, then drain. For frozen broccoli, thaw and drain any excess water.
- 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.
- Grease a baking dish or cast-iron skillet with olive oil.
- Spread the chicken and broccoli mixture evenly into the dish.
- Sprinkle extra mozzarella on top for more cheesy goodness.
- Bake for 25–30 minutes, until the top is golden and bubbling.
- Let cool for a few minutes, then garnish with fresh parsley if desired.
- Serve hot and enjoy!
Pro Tips for Success Keto Chicken Alfredo Broccoli Bake
- Dry the broccoli thoroughly: Excess moisture from thawed frozen broccoli or recently blanched fresh broccoli can make the casserole watery. After blanching or thawing, press or pat the broccoli dry with paper towels.
- Use room-temperature cream and cheese: Cold dairy can slow down the melting and lead to uneven texture. Let heavy cream and any yogurt or cheese sit at room temperature for 10–15 minutes before mixing.
- Taste and adjust seasoning: Because cheeses vary in saltiness, season the mixture lightly at first and taste (or test a small spoonful) before baking. Add more salt and pepper if needed.
- Spread evenly and don’t overpack the dish: Air circulation in the casserole helps an even golden top. Press gently but keep a bit of space between ingredients for heat to penetrate.
- Check doneness visually: Baking times vary with oven performance and dish depth. Look for bubbling edges and golden-brown cheese on top as a reliable cue that it’s ready.
- Let it rest: Allowing the bake to cool for 5–10 minutes before serving helps the sauce set slightly, making it easier to plate and more pleasant to eat.
Flavor Variations Keto Chicken Alfredo Broccoli Bake
- Sun-dried tomato and basil: Fold in ¼ cup chopped sun-dried tomatoes and a handful of chopped fresh basil for bright, Mediterranean notes.
- Pesto twist: Stir 2–3 tablespoons of basil pesto into the heavy cream before mixing with the other ingredients for a herby depth and a green hue.
- Spicy jalapeño: Add diced pickled jalapeños or 1 small diced fresh jalapeño (seeds removed for milder heat) to the mix to give the bake a subtle kick.
- Mushroom and thyme: Sauté 1 cup sliced mushrooms with a teaspoon of fresh thyme and a little butter, then add to the casserole for earthy flavors and extra umami.
- Bacon or turkey bacon: For non-pork households, try diced smoked turkey bacon crisped and sprinkled on top for a smoky finish that follows the replacement rules.
Serving Suggestions Keto Chicken Alfredo Broccoli Bake
This bake is rich and satisfying, so think light and crisp sides to balance it.
- Bright salad: A simple green salad with lemon vinaigrette or arugula with shaved fennel and a lemon-olive oil dressing cuts through the richness.
- Roasted vegetables: Roasted asparagus or a medley of zucchini and cherry tomatoes adds variety and extra vegetables to the plate.
- Cauliflower rice: For more low-carb bulk, serve alongside fluffy cauliflower rice seasoned with a little garlic and parsley.
- Pickled accents: A small side of quick-pickled red onions or cucumbers adds tang that complements the creamy sauce.
- Bread for sharing: If you’re not strictly low-carb at the table, toasted garlic baguette slices or warm dinner rolls are lovely for scooping up the cheese sauce.
Storage and Freezing Instructions Keto Chicken Alfredo Broccoli Bake
- Refrigeration: Store leftover bake in an airtight container for up to 3–4 days. Reheat gently in a 325°F oven until warmed through to preserve texture, or reheat individual portions in the microwave in short bursts to avoid overcooking.
- Freezing: You can freeze the casserole for up to 2 months. To do so, allow the bake to cool completely, then wrap the baking dish tightly with plastic wrap and a layer of aluminum foil, or transfer portions into freezer-safe containers.
- Thawing and reheating: Thaw frozen bake in the refrigerator overnight before reheating. Reheat covered in a 350°F oven for 20–30 minutes, removing the cover for the last 5–10 minutes to crisp the top.
- Best practice: For the best texture on reheating, avoid overcooking in the initial bake. Slightly underbake by a few minutes if you plan to reheat later so the dish doesn’t become dry.
Nutrition Facts (Per Serving)
Estimated values per serving (recipe makes approximately 4 servings):
- Calories: 525 kcal
- Protein: 36 g
- Carbohydrates: 6 g
- Fat: 41 g
- Fiber: 1 g
- Sodium: 520 mg
Note: Nutrition estimates are approximate and will vary based on the exact brands and cuts of chicken, cheeses, and whether you use low-sodium ingredients. If you need precise numbers for dietary tracking, consider entering the exact ingredients and quantities into a nutrition calculator or app.
FAQ About Keto Chicken Alfredo Broccoli Bake
Can I use raw chicken in this recipe?
Yes — you can use raw chicken, but it should be fully cooked before assembling the bake. Poach, roast, or pan-sear chicken breasts or thighs, then shred or dice them. Using pre-cooked chicken (leftovers or rotisserie) is faster and often better for consistency, since the bake’s oven time is meant for melting and browning rather than cooking raw poultry through.
What can I substitute for heavy cream if I don’t have any?
If you don’t have heavy cream, full-fat coconut milk can work for a dairy-free option, though it will add a mild coconut flavor. Another option is to mix ¾ cup whole milk with ¼ cup melted butter to mimic cream’s fat content, though this slightly changes the end texture and adds lactose. Greek yogurt can be used sparingly (thin it with a little water to avoid curdling) but it will add tang and can make the sauce thicker.
How do I prevent the casserole from becoming watery?
Drain the broccoli thoroughly after blanching or thawing frozen florets — squeezing out excess water helps a lot. Avoid adding watery vegetables raw without pre-cooking. Also, use the right amount of cream (not more than the recipe calls for) and let the casserole rest briefly after baking so the sauce sets. If your mixture looks too runny before baking, fold in a small handful (a tablespoon or two) of almond flour or finely grated Parmesan to help thicken.
Can I make this recipe ahead of time?
Absolutely. Assemble the casserole in a baking dish, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. If you plan to store longer, bake it, cool, then refrigerate or freeze as outlined in the storage section. When baking from chilled, you may need to add 5–10 extra minutes to the oven time; if baking from frozen, allow it to thaw overnight for best, even reheating.
Is this recipe family-friendly for picky eaters?
Yes — the simple, familiar flavors (cheese, chicken, and a mild seasoning blend) tend to be a hit with kids and picky eaters. To make it even more approachable, chop the broccoli into smaller florets or mix in some shredded cooked carrots for color. If someone dislikes broccoli entirely, swap in cauliflower florets or add more shredded chicken and cheese for a simpler “chicken and cheese” bake.
Can I make this in individual portions?
You can. Use small ramekins or an oven-safe muffin tin greased with olive oil. Reduce the baking time slightly — check for bubbling and a golden top after about 15–20 minutes. Individual portions reheat quickly and are great for meal prep or packed lunches.
Final Thoughts
Keto Chicken Alfredo Broccoli Bake is a comforting, low-carb casserole that’s easy to adapt, forgiving to assemble, and satisfying for many palates. With simple ingredients and flexible timing, it works well for busy families, meal prep, or entertaining guests who appreciate familiar, cheesy flavors. Try the flavor variations to keep the dish fresh from week to week, and don’t forget to dry your broccoli well and taste as you go for the best outcome. Enjoy this creamy, cozy meal any night you want something both nourishing and indulgent.
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Keto Chicken Alfredo Broccoli Bake
- Total Time: 45
- Yield: 4 servings 1x
- Diet: Keto
Description
A creamy, low-carb casserole featuring tender chicken, rich Alfredo sauce, and broccoli, perfect for weeknight dinners or meal prep.
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)
Instructions
- Preheat your oven to 375°F (190°C).
- If using fresh broccoli, blanch in boiling water for 2–3 minutes, then drain.
- In a large bowl, combine chicken, broccoli, heavy cream, mozzarella, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix well until coated.
- Grease a baking dish or cast-iron skillet with olive oil.
- Spread the chicken and broccoli mixture evenly into the dish.
- Sprinkle extra mozzarella on top for more cheesy goodness.
- Bake for 25–30 minutes, until the top is golden and bubbling.
- Let cool for a few minutes, then garnish with fresh parsley if desired.
Notes
For the best results, dry the broccoli thoroughly and let the cream and cheese sit at room temperature before mixing. Adjust seasoning to taste before baking.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 525
- Sugar: 2g
- Sodium: 520mg
- Fat: 41g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 110mg
