This keto alfredo chicken bake is the ultimate comfort food! It features shredded chicken and roasted broccoli coated in a to-die-for alfredo sauce, then topped and baked with shredded cheese. Plus, with a few simple swaps, you can easily make it dairy-free, whole30, and paleo!
If you love alfredo sauce (and let's face it - who doesn't!?!) you will loooove this keto alfredo chicken bake.
It's tastes like traditional fettuccine alfredo with broccoli but made into a casserole with melted cheese on top. No noodles needed!
Frequently asked questions
Yes, this makes a great make-ahead meal! Simply fully assemble it without baking, then cover and store it in the fridge for up to 2 days or freeze up to 3 months.
To reheat, allow thawing in the fridge overnight then bake as directed.
No, feel free to replace them with additional broccoli or sliced bell pepper.
Yes, you can! To do this, simply swap out the homemade alfredo with my paleo alfredo sauce. Then, top with dairy-free mozzarella cheese, or omit it for whole30 and strict paleo.
The alfredo sauce
For the keto alfredo sauce recipe, we're making a to-die-for super-rich and creamy homemade version - with cream cheese!
Cream cheese isn't a typical alfredo sauce ingredient, but it really takes this dish to the next level in creaminess and taste.
The alfredo sauce is super quick and simple to make. Here are the easy instructions:
You'll start by melting some butter then add garlic and saute until it becomes fragrant. Then, you'll add some heavy cream and allow it to simmer and slightly thicken.
After it has thickened a bit, simply stir in some softened cream cheese, shredded parmesan, salt, pepper, and a pinch of nutmeg.
Allow to simmer until the cream cheese has fully melted.
Easy instructions
Place chicken breasts, broccoli florets, and mushrooms on a large, lined baking sheet. Then, drizzle everything with melted butter or avocado oil and season with sea salt, pepper, and Italian seasoning, including both sides of the chicken.
Bake at 400 degrees for 20 to 25 minutes, or until the chicken is cooked through and the broccoli is tender.
While that's baking, make the alfredo sauce. I highly recommend the homemade version because it's not only delicious, but it's also super easy!
However, if you prefer, you can replace it with 1 ¾ cups of the store-bought variety. Just be sure to read the label carefully to ensure it's keto-friendly with no hidden sugar.
When the chicken and broccoli are done cooking, let the chicken slightly cool, then chop or shred it with 2 forks and place in a large mixing bowl.
Add the broccoli, mushrooms, and alfredo sauce. Toss to combine.
Transfer mixture to the prepared baking dish and evenly sprinkle the top with mozzarella cheese. Bake for 10 minutes, or until the cheese is melted and browned.
Top tips
- To make this recipe dairy-free, paleo, and/or whole30, simply use my paleo alfredo sauce recipe (instead of the one in the recipe) and use dairy-free mozzarella cheese or omit it for whole30 and strict Paleo.
- Feel free to replace the mushrooms with a bell pepper cut into 2-inch pieces or additional broccoli.
- While I highly recommend homemade alfredo sauce, you can replace it with 1 ¾ cups of the store-bought variety. Just be sure to read the label carefully to ensure it's keto-friendly with no hidden sugar.
Looking for more keto recipes?
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And these Juicy Baked Pork Chops from The Endless Meal look amazing too!
If you've tried this keto alfredo chicken bake please let me know what you think in the comments below 👇
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📖 Recipe
Keto Alfredo Chicken Bake {Dairy-Free, Paleo, & Whole30 Options}
Ingredients
- 3 Tablespoons Melted Butter Or Avocado Oil
- 1 Pound Broccoli Florets - approximately 8 cups
- 8 Oz. Sliced Mushrooms
- 1.5 Pounds Boneless, Skinless Chicken Breasts
- 1 tsp. Italian Seasonings
- 1 tsp. Sea Salt
- ¼ tsp. Pepper
- 1 Cup Shredded Mozzarella Cheese
Alfredo Sauce:
- 3 tablespoon Butter
- 4 cloves Garlic - minced
- 1 ½ Cups Heavy Cream
- 4 oz. Cream Cheese - softened
- ⅔ Cup Freshly Shredded/Grated Parmesan Cheese
- ¼ tsp. Ground Nutmeg
- Sea Salt - to taste (I use around ¼ teaspoon)
- Ground Pepper - to taste (I use around ⅛th teaspoon)
Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with foil or parchment paper and set aside.
- Place the chicken breasts, broccoli florets, and mushrooms on the prepared pan. Drizzle everything with melted butter or avocado oil and season with sea salt, pepper, and Italian seasoning, including both sides of the chicken.
- Bake for 20 to 25 minutes, or until the chicken is cooked through and the broccoli is tender.
- Prepare the alfredo sauce (recipe below, or use the dairy-free version in the notes) while the chicken and broccoli are cooking.
- When the chicken and broccoli are done cooking, let the chicken slightly cool, then chop or shred the chicken with 2 forks and place in a large mixing bowl.
- Add the broccoli, mushrooms, and alfredo sauce. Toss to combine.
- Transfer mixture to a large casserole dish and evenly sprinkle the top with mozzarella cheese. Bake for 10 minutes, or until the cheese is melted and browned.
Keto Alfredo Sauce:
- In a large skillet, melt the butter over medium heat. Add the garlic and saute for 30 seconds to a minute, or until fragrant.
- Add the cream. Bring to a gentle simmer, then simmer for 5 to 7 minutes, or until the sauce is slightly thickened and reduced by about half.
- Gradually whisk in the softened cream cheese and grated parmesan until smooth (it may take a while for the cream cheese to fully melt). Stir in the nutmeg, sea salt, and pepper. Cover to keep warm and set aside.
Add You Own Notes
Notes
- To make this recipe dairy-free, paleo, and/or whole30, simply use my paleo alfredo sauce recipe (instead of the one in the recipe) and use dairy-free mozzarella cheese or omit it for whole30.
- While I highly recommend homemade alfredo sauce, you can replace it with 1 ¾ cups of the store-bought variety. Just be sure to read the label carefully to ensure it's keto-friendly with no hidden sugar.
- Feel free to replace the mushrooms with a bell pepper cut into 2-inch pieces or additional broccoli.
- To make ahead of time: Fully assemble the casserole without baking, then cover and store it in the fridge for up to 2 days or freeze up to 3 months.
- To reheat a frozen casserole: Allow to thaw in the fridge overnight then bake as directed.
Nutrition
NET CARBS = Total Carbs - Fiber
Nutritional information is approximate and may vary. Sugar alcohols are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Naomi says
My daughter made this recipe for us and it was wonderful
Cassidy Stauffer says
Oh YAY, thank you!!! I'm so happy you liked it 😍
XO,
Cassidy