Keto Chicken Alfredo Broccoli Bake is a creamy, cheesy casserole that keeps carbs low while delivering big comfort-food flavor, making it perfect for weeknights and meal prep alike. If you enjoy baked chicken casseroles with a crunchy or saucy twist, you might also like this baked crunchy hot honey chicken as an alternative for nights when you want spicy-sweet comfort.
why make this recipe
This Keto Chicken Alfredo Broccoli Bake is a smart choice when you want something fast, filling, and low in carbs without sacrificing taste. It uses everyday ingredients—chicken, broccoli, heavy cream, and cheeses—that come together quickly and reliably. For families and busy home cooks, it’s a one-dish meal that reheats well, travels easily for potlucks, and stores neatly in the fridge or freezer. Compared with pasta-based Alfredo casseroles, this keto version swaps the noodles for broccoli and keeps the sauce rich with heavy cream and plenty of cheese, so you still get that indulgent texture without the carb overload.
Beyond being keto-friendly, this dish is very adaptable. You can scale it up for a crowd, turn it into meal-prep portions, or tweak the flavors with herbs and add-ins. It’s also forgiving: if one element is slightly over- or undercooked, the overall bake will still come out comforting and satisfying.
how to make Keto Chicken Alfredo Broccoli Bake
This recipe is straightforward, with a short prep and a hands-off bake. The key steps are making sure the broccoli isn’t overcooked and that the sauce is well seasoned so the final bake is creamy and flavorful. Below you’ll find the ingredients and step-by-step directions so you can make this casserole with confidence.
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 and substitutions:
- Cooked chicken: Rotisserie chicken works great, and leftovers are perfect here. If you prefer a lower-fat option, use boneless skinless chicken breast; for a juicier bite, use dark meat or a mix of white and dark. If you want to keep it vegetarian, substitute cooked mushrooms and extra firm tofu or tempeh in place of chicken.
- Broccoli: Fresh broccoli gives the brightest texture, but frozen florets are convenient. If using frozen, thaw and drain well to avoid watery sauce.
- Heavy cream: For a slightly lighter dish, you can mix half-and-half with a bit of cream cheese, but the texture will be richer with full heavy cream.
- Cheeses: Freshly shredded mozzarella and real grated Parmesan melt and texture best. Pre-shredded cheese with anti-caking agents can affect creaminess slightly but still works.
- Seasoning: Adjust garlic and onion powder to taste, add a pinch of nutmeg for a classic Alfredo twist, or swap Italian seasoning for a touch of dried basil and oregano if you prefer.
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
- Use warm, not cold, cooked chicken so it blends into the sauce more evenly. If the chicken is straight from the fridge, let it sit at room temperature for 10–15 minutes or microwave briefly before mixing.
- Don’t over-blanch fresh broccoli. Give it 2–3 minutes in boiling water to brighten and slightly soften, then immediately plunge into cold water or drain well. Overcooking leads to mushy texture and watery casserole.
- Grate your own cheeses when possible. Freshly grated mozzarella and Parmesan melt cleaner and produce a silkier sauce without gritty texture from anti-caking agents in pre-shredded cheese.
- Drain frozen broccoli thoroughly. Squeeze or press any excess water after thawing to keep the sauce from becoming thin.
- Let the finished bake rest for 5–10 minutes before serving. The sauce will thicken slightly, making it easier to portion and more cohesive on the plate.
- If your top browns too fast, tent the dish loosely with foil after the initial 20 minutes of baking, then remove the foil for the last 5–10 minutes to finish browning.
Flavor Variations Keto Chicken Alfredo Broccoli Bake
- Sun-dried Tomato & Basil: Stir in ¼ cup chopped sun-dried tomatoes and a handful of chopped fresh basil before baking for a bright, Mediterranean twist.
- Spinach and Artichoke: Add a cup of chopped spinach (fresh or thawed frozen) and ½ cup chopped artichoke hearts to make a casserole reminiscent of spinach-artichoke dip.
- Lemon-Pepper: Add the zest of one lemon and a ½ teaspoon of cracked black pepper to the sauce for a zesty lift that complements the creaminess.
- Bacon & Mushroom: Crisp 4 slices of bacon and crumble them into the mix with 1 cup sautéed mushrooms for smoky, savory depth—swap pork with smoked turkey bacon to follow the safety/replacement guidance if needed.
- Pesto Alfredo: Stir 2–3 tablespoons of basil pesto into the cream mixture before mixing with chicken and broccoli for herbaceous, nutty flavor.
Serving Suggestions Keto Chicken Alfredo Broccoli Bake
- Serve with a crisp green salad—mixed baby greens, cucumber, and cherry tomatoes tossed in a lemony vinaigrette cut through the richness of the casserole.
- Plate with cauliflower rice or a simple steamed vegetable medley if you want to boost the veggie content while keeping carbs low.
- For an elegant dinner, spoon the bake over a bed of riced cauliflower, garnish with extra Parmesan, and serve with roasted asparagus on the side.
- Offer a small bowl of red pepper flakes or crushed toasted nuts (like slivered almonds) for guests who want a crunchy or spicy finish.
- Pair with a light white wine substitute (non-alcoholic sparkling water with a splash of lemon) to refresh the palate; for those on keto, avoid sugary beverages.
Storage and Freezing Instructions Keto Chicken Alfredo Broccoli Bake
- Refrigerator: Cool the casserole to room temperature, then cover tightly with foil or a lid and refrigerate for up to 3–4 days. Reheat individual portions in the microwave for 90 seconds to 2 minutes, stirring halfway, or reheat in a 350°F (175°C) oven for 10–15 minutes until warmed through.
- Freezing: To freeze, let the casserole cool completely, then wrap the baking dish tightly with plastic wrap and a layer of foil, or transfer portions into freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating, then bake at 350°F (175°C) for 20–30 minutes until hot, or reheat individual thawed portions in the microwave.
- Reheat tips: If the sauce separates slightly after freezing, stir in a tablespoon of cream or a splash of milk (or unsweetened almond milk) while reheating to help re-emulsify the sauce and bring back creaminess.
- Meal prep: Portion into single-serving containers after baking and cooling for grab-and-go lunches. These keep well in the fridge and are easy to reheat when needed.
Nutrition Facts (Per Serving) — (approximate)
Serving size: 1 of 6 servings (estimate)
- Calories: 345 kcal
- Protein: 21 g
- Carbohydrates: 3–4 g
- Fat: 28 g
- Fiber: 0.8 g
- Sodium: 420 mg
Note: Nutrition facts are approximate and will vary with specific brands, exact ingredient weights, and portion sizes. If you use low-sodium cheeses or unsalted chicken, sodium will be lower. If you choose a larger serving size (4 portions instead of 6), calories and macronutrients will be higher per serving.
FAQ About Keto Chicken Alfredo Broccoli Bake
Is this recipe truly keto-friendly?
Yes — the dish replaces pasta with broccoli and relies on heavy cream and cheeses for a high-fat, moderate-protein, and low-carb profile. With roughly 3–4 grams of net carbs per serving (depending on broccoli size and exact ingredients), it fits within the carbohydrate goals of most ketogenic meal plans. Keeping portion sizes consistent and choosing full-fat dairy helps maintain the desired fat-to-carb ratio.
Can I make this dairy-free or lower in dairy?
To make a dairy-free version, replace heavy cream with full-fat canned coconut milk and use dairy-free shredded cheeses that melt well. The result will have a slightly different flavor profile—coconut milk is sweeter and heavier in taste—but it still produces a creamy bake. If you need to lower overall dairy but will keep some, reduce the Parmesan and swap part of the heavy cream for unsweetened almond milk combined with a tablespoon of cream cheese or a spoon of nut butter to add body.
What are the best ways to cook the chicken for this bake?
Rotisserie chicken is the fastest option and brings good flavor. You can also poach breasts in salted water for 12–15 minutes, bake seasoned chicken at 400°F (200°C) until 165°F internal temperature, or pan-sear chicken pieces and finish in the oven. If using raw chicken, cook it first and let it cool slightly before combining with the other ingredients to ensure even baking.
Can I add other vegetables to the dish?
Absolutely. Chopped cauliflower, sautéed spinach, or bell peppers add color and nutrition. Add heartier vegetables like cauliflower or carrots (if not strictly keto) after par-cooking them so they finish tender during the bake. If you add watery vegetables like mushrooms or zucchini, sauté them first to remove excess moisture and prevent the casserole from becoming watery.
How do I prevent the casserole from getting watery?
The most common causes of a watery casserole are thawed frozen broccoli that wasn’t drained, or vegetables that release a lot of moisture during baking. To prevent this: (1) drain and pat frozen broccoli and thaw it fully before mixing; (2) blanch fresh broccoli briefly rather than overcooking; (3) sauté mushrooms or zucchini first; and (4) if you see excess liquid before baking, spoon it off or bake a few minutes uncovered so the sauce reduces.
Can I double or halve the recipe easily?
Yes. This recipe scales well—double it for a crowd using a 9×13-inch pan, or halve it for smaller households using an 8×8-inch dish. Keep an eye on baking time: a deeper casserole may need an extra 5–10 minutes; a shallower dish may finish a bit sooner. Use a meat thermometer to ensure any added raw chicken reaches 165°F (74°C).
Is there a way to make the top extra crispy?
If you like a crisp top, sprinkle a thin layer of parmesan and a small handful of pork-free breadcrumbs (or crushed pork-free crackers or toasted almond meal) over the mozzarella before baking. You can also place the casserole under the broiler for the last 1–2 minutes—watch it closely so it doesn’t burn. For a nutty crunch, toasted sliced almonds or crushed pork-free bacon alternatives add texture.
Final Thoughts
This Keto Chicken Alfredo Broccoli Bake is a reliable, satisfying casserole that balances creamy indulgence with low-carb sensibility. It’s a flexible weeknight meal that adapts well to leftovers, meal prep, and a range of flavor tweaks. With a few smart steps—draining frozen broccoli, using freshly grated cheese, and letting the dish rest before serving—you’ll get a rich, comforting bake every time. Try the variations to keep dinner interesting, and keep a batch in the freezer for busy nights when you want something hearty and wholesome on the table.
Print
Keto Chicken Alfredo Broccoli Bake
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Keto
Description
A creamy, cheesy casserole that keeps carbs low while delivering big comfort-food flavor, making it perfect for weeknights and 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. 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!
Notes
For best texture, use freshly grated cheeses and ensure broccoli is not overcooked. Let the dish rest before serving to thicken the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American