Keto Chicken Alfredo Broccoli Bake
A creamy, cheesy, and satisfying low-carb bake perfect for family dinners or potlucks.
I’ve made this Keto Chicken Alfredo Broccoli Bake on hectic weeknights more times than I can count. It’s the kind of dish that feels indulgent—creamy Alfredo, melty cheese and tender chicken—yet keeps carbs low and cleanup minimal. If you enjoy easy comfort-food bakes, it’s in the same family as my favorite broccoli chicken casserole, but with a richer Alfredo-style sauce and a quicker assembly.
Why you’ll love this dish
This bake checks a lot of boxes. It’s satisfying, simple to scale up or down, and friendly for low-carb or keto meal plans. It’s perfect for a family dinner, bringing to a potluck, or making ahead for a busy week.
What makes it especially handy:
- Minimal prep: uses cooked chicken (leftovers or rotisserie) so it comes together fast.
- Keto-friendly: heavy cream and cheeses give richness without pasta.
- Kid-approved: cheesy, familiar flavors that please picky eaters.
- Flexible: fresh or frozen broccoli works, and it reheats well.
How this recipe comes together
Quick overview so you know the flow before you start:
- Preheat the oven so it’s hot when the casserole goes in.
- Prepare the broccoli—blanch fresh or thaw and drain frozen—to avoid watery sauce.
- Combine shredded/diced cooked chicken with cream, cheeses and seasoning.
- Transfer to a greased baking dish, top with extra mozzarella.
- Bake until bubbling and golden, then rest briefly before serving.
This short roadmap makes shopping and timing easier, especially if you’re doubling the recipe or prepping sides.
What you’ll need
- 2 cups cooked chicken, shredded or diced (rotisserie works great)
- 2 cups broccoli florets (fresh or frozen)
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese (plus extra for topping)
- 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)
Notes and substitutions:
- Chicken: leftover roasted, shredded poached chicken, or store-bought rotisserie are quickest.
- Broccoli: frozen is perfectly fine—just be sure to thaw and press out excess water. For a lower-carb twist, swap part of the broccoli for cauliflower.
- Dairy swaps: full-fat ingredients keep the texture right for keto. Light cream or low-fat cheeses may make the sauce thin.
- For a slightly richer, thicker bake, stir in 2–3 tablespoons of cream cheese or one beaten egg into the mix.
If you like similar casseroles with different textures or spice profiles, this variation pairs well with recipes like the other broccoli chicken casserole I often reference.
Step-by-step instructions
- Preheat the oven to 375°F (190°C).
- If using fresh broccoli, blanch florets in boiling water for 2–3 minutes until bright green and slightly tender, then drain well. For frozen broccoli, thaw completely and press or pat dry to remove moisture.
- In a large bowl, combine the cooked chicken and broccoli.
- Pour in the heavy cream. Add mozzarella, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix until evenly coated.
- Grease a baking dish or cast-iron skillet with the olive oil.
- Spread the chicken and broccoli mixture evenly in the dish. Sprinkle extra mozzarella over the top if you want a cheesier crust.
- Bake for 25–30 minutes, until the top is golden and bubbling and the center is heated through.
- Let the bake rest for about 5 minutes. Garnish with chopped fresh parsley if desired, then serve hot.
Short, clear steps with decisive action verbs keep the oven time predictable—no guesswork.
Keto Chicken Alfredo Broccoli Bake
- Prep
- 15 MIN
- Cook
- 30 MIN
- Total
- 45 MIN
- Serves
- 6
01Ingredients
Main Ingredients
02Method
- Preparation
- Baking
Tap a step when it's done. The next one lights up.
0 OF 8 DONE03Recipe notes
- 01Store cooled leftovers in an airtight container for up to 3–4 days. Reheat in the oven or microwave. Can be frozen for up to 3 months.
04Nutrition
Per serving- Calories
- 358
- Protein
- 20G
- Net carbs
- 5G
- Fat
- 29G
- Fiber
- 1G
Net carbs are total carbs minus fiber. Numbers are estimates from the ingredients listed.
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How to plate and pair
Best ways to enjoy this bake:
- Serve straight from the skillet or spoon into individual plates for a cozy family-style meal.
- Pair with a crisp green salad (arugula, lemon vinaigrette) or roasted asparagus to add freshness and texture.
- For a heartier spread, add a bowl of creamy cauliflower mash alongside.
- If you want a lighter plate, serve a smaller portion with a side of roasted cherry tomatoes or a cucumber salad.
Presentation tip: a sprinkle of chopped parsley and a grind of fresh black pepper adds color and brightness.
Storage and reheating tips
Keeping leftovers fresh:
Refrigerate: Store cooled leftovers in an airtight container for up to 3–4 days.
Reheat: Reheat portions in the oven at 350°F (175°C) for 10–15 minutes covered with foil until heated through, or microwave in 1–2 minute bursts until hot. If the bake has released water, drain excess before reheating.
Freeze: Cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat in the oven until bubbling and warmed to 165°F (74°C) internally for food safety.
Food safety: Always reheat until the center reaches 165°F (74°C) and discard any leftovers after 4 days.
Creative twists
Try these variations to change the flavor profile:
- Turkey bacon & mushroom: crisp 4 slices chopped turkey bacon and sauté 1 cup sliced mushrooms, fold in for a smoky, meaty bake.
- Spinach & artichoke: stir in 1 cup chopped baby spinach and ½ cup chopped artichoke hearts for a Mediterranean note.
- Pesto Alfredo: fold 2 tablespoons basil pesto into the cream for a fragrant herb lift.
- Extra veggies: add roasted red peppers or sun-dried tomatoes for color and tang.
- Vegetarian option: swap the chicken for sautéed cauliflower florets and extra mushrooms or seared tofu cubes.
Your questions answered
How long does it take to make from start to finish?
A: Active prep is about 10–15 minutes if you have cooked chicken ready. With baking time, plan 35–45 minutes total.
Can I use raw chicken?
A: It’s best to start with cooked chicken. If you use raw cubed chicken, it will need longer in the oven (and you should cut it small and ensure it reaches 165°F). Using cooked chicken keeps bake time reliable.
Is this recipe keto-friendly?
A: Yes—heavy cream and cheeses keep carbs low. Net carbs will mainly come from the broccoli; portion sizes will determine total carb count.
Can I make this ahead?
A: Yes. Assemble in the baking dish, cover, and refrigerate up to 24 hours. Add a few extra minutes to the bake time if baking straight from cold.
How can I reduce the sauce if it seems runny?
A: Drain excess moisture from the broccoli first, or add a small amount of cream cheese or a beaten egg to bind the mixture before baking.
Conclusion
If you want another take on this style of casserole, check out Kasey Trenum’s Keto Chicken Alfredo with Broccoli Bake for an alternative seasoning and layering approach. Looking for more? Try my Keto Chicken Alfredo Broccoli Bake.
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