Keto Chicken Alfredo Casserole
This rich and creamy Keto Chicken Alfredo Casserole brings comfort food back to the keto table. With tender chicken, crisp broccoli, and a velvety Parmesan sauce, it's simple, satisfying, and perfect for weeknight dinners or meal prep.
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 9x13-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.
Notes
To make ahead, assemble and refrigerate up to 24 hours before baking. Store leftovers in the fridge for up to 3 days or freeze for up to 1 month (reheat gently). Swap chicken for turkey or shrimp, or add herbs like thyme or rosemary for flavor variety. For extra stretchiness, add mozzarella to the cheese mix.
