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.*See the notes below to make this recipe paleo, dairy-free, and/or whole30.
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.
Then, slowly add in the heavy whipping cream and softened cream cheese cut into blocks. Whisk over medium heat until the cream cheese is fully melted.
Stir in shredded parmesan, salt, pepper, and a pinch of nutmeg.
Bring to a light simmer and whisk until the alfredo is smooth and has slightly thickened, around 3 to 5 minutes.
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.