When I first embarked on my keto journey, I worried I’d have to say goodbye to my favorite comfort foods. Thankfully, I discovered that with a few smart tweaks, I could still enjoy rich, creamy dishes like this Keto Chicken Alfredo Casserole. This recipe has become a staple in my household – it’s indulgent, satisfying, and surprisingly simple to put together.
What makes this dish truly special is how it transforms basic ingredients into something extraordinary. The combination of tender chicken breasts and fresh broccoli, enveloped in a velvety Parmesan cream sauce, creates a perfect harmony of flavors. The best part? It’s completely keto-friendly, with minimal carbs and plenty of healthy fats to keep you satiated.
Why You’ll Love This Keto Chicken Alfredo Casserole
- Simplicity: With just a handful of ingredients, this dish comes together quickly.
- Keto-Approved: Perfectly balanced for a ketogenic lifestyle with high fat and low carbs.
- Family-Friendly: Even non-keto family members request this casserole regularly!
- Meal-Prep Winner: Makes excellent leftovers for lunch the next day.
Ingredients For Perfect Keto Chicken Alfredo Casserole
| Ingredient | Quantity | Notes |
|---|---|---|
| Boneless, skinless chicken breasts | 1 pound | Cut into bite-sized pieces for quicker cooking |
| Heavy cream | 1 cup | Room temperature works best |
| Parmesan cheese | 1 cup | Freshly grated provides the best flavor and melt |
| Broccoli florets | 2 cups | Cut into bite-sized pieces |
| Garlic powder | 1 teaspoon | Fresh minced garlic can be substituted |
| Salt and pepper | To taste | Sea salt and freshly ground pepper recommended |
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes Servings: 4 | Difficulty: Easy
Step-by-Step Instructions for Keto Chicken Alfredo Casserole
Getting Started
Every time I make this casserole, I follow a simple process that ensures perfect results. The key is to prepare each component separately before bringing everything together. Let me walk you through exactly how I do it.
Step 1: Prepare Your Kitchen
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish with butter or a high-heat cooking oil. Having everything ready before you start cooking will make the process seamless.
Step 2: Cook the Chicken
Season your chicken pieces generously with salt and pepper. In a large skillet over medium-high heat, cook the chicken pieces until they’re no longer pink in the center, about 5-7 minutes. Pro tip: Don’t overcrowd the pan – cook in batches if necessary for even browning. Transfer the cooked chicken to a plate and set aside.
Step 3: Prepare the Broccoli
In a pot of boiling water, blanch the broccoli florets for just 2 minutes until they turn bright green. Immediately drain and rinse under cold water to stop the cooking process. This quick-blanching technique ensures the broccoli stays crisp-tender after baking.
Step 4: Create the Alfredo Sauce
In the same skillet you used for the chicken (no need to clean it!), pour in the heavy cream. Bring it to a gentle simmer over medium-low heat. Stir continuously to prevent scorching – this is crucial for a smooth sauce. Once the cream is warm, gradually whisk in the Parmesan cheese until completely melted. Add the garlic powder, and adjust salt and pepper to taste. Let the sauce thicken slightly, about 3-5 minutes.
Step 5: Assemble the Casserole
Place the cooked chicken pieces in the prepared casserole dish. Distribute the blanched broccoli evenly among the chicken. Slowly pour the Alfredo sauce over everything, ensuring all pieces are well-coated.
Step 6: Bake to Perfection
Bake the casserole in your preheated oven for 15-20 minutes, until the top is lightly golden and the edges are bubbling. For an extra golden top, you can switch to broil for the final 2 minutes – just watch it carefully!
Serving, Storing, and Customizing Your Keto Chicken Alfredo Casserole
Serving Suggestions
When it comes to serving this keto masterpiece, I like to keep things simple yet satisfying. I typically let the casserole rest for about 5 minutes after removing it from the oven – this helps the sauce set slightly and makes serving neater. For a complete keto meal, I pair it with a crisp side salad dressed with olive oil and lemon juice. The freshness of the greens perfectly complements the richness of the casserole.
Delicious Variations
While I love the classic recipe, here are some approved variations I’ve experimented with:
- Protein Swap: Substitute chicken with turkey or even shrimp for a different flavor profile.
- Cheese Blend: Try mixing in some mozzarella with the Parmesan for extra stretchiness.
- Herb Infusion: Fresh thyme or rosemary added to the sauce brings a wonderful aromatic element.
- Spice It Up: A pinch of red pepper flakes gives a pleasant warmth without overwhelming the dish.
Storage and Reheating
This casserole stores beautifully, making it perfect for meal prep. I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using the oven at 350°F for about 15 minutes to maintain the creamy texture. If you’re in a hurry, microwave on medium power with a damp paper towel covering the dish to prevent drying.
Nutritional Breakdown
For those tracking macros, each serving provides approximately:
- Calories: 395
- Protein: 28g
- Fat: 30g
- Net Carbs: 3g
Frequently Asked Questions
Can I make this casserole ahead of time?
Absolutely! I often prepare everything up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready to serve, I simply bake it for an extra 5-10 minutes since it’ll be starting cold.
Is this recipe freezer-friendly?
Yes, but with a caveat. I freeze portions in airtight containers for up to 1 month. However, cream-based sauces can sometimes separate when thawed, so I recommend reheating slowly with occasional stirring.
Can I use frozen broccoli instead of fresh?
You can, but I’d recommend thawing and draining it thoroughly first to prevent excess moisture in your casserole. Skip the blanching step with frozen broccoli.
How can I make this dish dairy-free?
While challenging on keto, you could try coconut cream instead of heavy cream and nutritional yeast instead of Parmesan. The flavor will be different but still delicious.
What’s the best cheese substitute if I can’t find Parmesan?
Romano or Asiago make excellent substitutes with similar flavor profiles. Avoid pre-shredded options as they contain anti-caking agents that affect melting.
Keto Chicken Alfredo Casserole
Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 1 cup heavy cream room temperature
- 1 cup Parmesan cheese freshly grated
- 2 cups broccoli florets cut into bite-sized pieces
- 1 tsp garlic powder or substitute with fresh minced garlic
- Salt and pepper to taste
- Butter or high-heat oil for greasing the baking dish
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
- Cook chicken: Season chicken with salt and pepper. In a skillet over medium-high heat, cook until no longer pink, about 5–7 minutes. Remove from pan and set aside.
- Blanch broccoli: Boil florets for 2 minutes, drain, and rinse with cold water to stop cooking.
- Make Alfredo sauce: In the same skillet, bring heavy cream to a simmer over medium-low heat. Gradually whisk in Parmesan until melted. Add garlic powder, salt, and pepper. Stir until slightly thickened, 3–5 minutes.
- Assemble casserole: Layer chicken and broccoli in the prepared dish. Pour sauce over the top, making sure all ingredients are coated.
- Bake for 15–20 minutes, or until bubbling and golden on top. Optional: broil for 2 minutes for a more browned top.
- Rest for 5 minutes before serving.
Can I just say….YUM? I graded the fresh parm and used a large clove of minced garlic and a couple pinches of salt and about a pinch of pepper for the sauce. It’s soooo good! Thanks for sharing!