Description
A creamy, cheesy, and flavorful Keto Chicken Alfredo Bake that comes together in just 30 minutes! Juicy seasoned chicken, tender broccoli, and rich Alfredo sauce are layered and baked to perfection — a family-friendly dinner that feels indulgent but stays low-carb.
Ingredients
For the Chicken
1.5 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 ½ tbsp Italian seasoning
3 tsp garlic powder
¼ tsp sea salt (or to taste)
½ tsp black pepper
3 tbsp olive oil (or avocado oil)
For the Casserole
3 cups keto Alfredo sauce (homemade or jarred)
3 cups broccoli florets, lightly steamed
2 cups shredded mozzarella cheese
Optional: fresh parsley, chopped, for garnish
Instructions
1. Season and Cook the Chicken
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In a bowl, combine Italian seasoning, garlic powder, salt, and black pepper.
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Add the chicken pieces and toss until evenly coated.
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Heat olive oil in a large skillet over medium heat.
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Cook the chicken for 3–4 minutes per side, until golden and cooked through (internal temp 165°F/74°C).
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Remove from heat and set aside.
2. Assemble the Casserole
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Preheat your oven to 375°F (190°C).
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Spread about ½ cup of Alfredo sauce on the bottom of a 9×13-inch baking dish.
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Layer half of the cooked chicken and broccoli over the sauce.
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Pour half of the remaining Alfredo sauce evenly over the top, then sprinkle with half the mozzarella cheese.
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Repeat with the remaining chicken, broccoli, sauce, and cheese.
3. Bake and Broil
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Bake for 15–20 minutes, until the cheese is melted and bubbling.
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Optional: Broil for 2–4 minutes on low for a lightly golden top.
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Garnish with chopped parsley and serve hot.
Notes
- Use jarred Alfredo sauce if you’re in a hurry — just check the label for low-carb options.
- Rotisserie chicken or leftover grilled chicken can replace the freshly cooked chicken.
- Add extra veggies like spinach, zucchini noodles, or cauliflower rice for variety.
- Make ahead: assemble the casserole up to a day before baking; cover and refrigerate.