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Keto Chicken Alfredo Broccoli Bake: A Low-Carb Comfort Food Classic

Name: Keto Chicken Alfredo Broccoli Bake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 3 cups cooked chicken breast or thighs, diced or shredded; 4 cups broccoli florets (fresh or lightly steamed); 1 ½ cups shredded mozzarella cheese; 1 ½ cups grated Parmesan cheese (divided); 3 tbsp unsalted butter; 3 cloves garlic, minced; 1 ½ cups heavy cream; ½ tsp Italian seasoning; Salt and black pepper, to taste; Fresh parsley, chopped; Extra Parmesan cheese for serving

Warm, creamy, and unapologetically indulgent, this Keto Chicken Alfredo Broccoli Bake transforms classic Italian flavors into a low-carb weeknight winner. Tender chicken and vibrant broccoli are enveloped in a rich, garlicky Alfredo sauce and finished with bubbly mozzarella and Parmesan for a golden, comforting top. If you enjoy this bake, you might also like a quicker skillet version like this chicken and broccoli stir-fry that keeps the same flavor profile but gets dinner on the table in minutes.

Why make this recipe
This dish balances rich, creamy comfort food with a low-carb profile that makes it practical for ketogenic and low-carbohydrate diets. It’s a one-dish meal that’s easy to scale for families or meal prep, and it stores and reheats beautifully, delivering cozy leftovers with the same comforting flavors.

Step-by-Step Guide to Making Keto Chicken Alfredo Broccoli Bake

Ingredients

3 cups cooked chicken breast or thighs, diced or shredded
4 cups broccoli florets (fresh or lightly steamed)
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
3 tbsp unsalted butter
3 cloves garlic, minced
1 ½ cups heavy cream
1 cup grated Parmesan cheese
½ tsp Italian seasoning
Salt and black pepper, to taste
Fresh parsley, chopped
Extra Parmesan cheese for serving

Note: The recipe uses both ½ cup and 1 cup Parmesan cheese in different parts of the bake — one for the sauce and one for sprinkling — which gives layered Parmesan flavor in both the creamy base and the topping.

Directions

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray so the casserole releases easily once baked.
In a skillet over medium heat, melt the butter and add the minced garlic. Sauté the garlic for about 30–45 seconds until fragrant but not browned — browning will make the garlic bitter.
Pour in the heavy cream and bring it to a gentle simmer, stirring frequently. Simmer for 2–3 minutes to slightly thicken the cream before adding the cheeses.
Whisk in the ½ cup grated Parmesan (use the 1 cup for the topping later), Italian seasoning, salt, and black pepper. Continue whisking until the Parmesan melts fully and the sauce is smooth and thickened enough to coat the back of a spoon. Taste and adjust seasoning as needed.
Place the diced or shredded cooked chicken and broccoli florets evenly into the prepared baking dish. Pour the Alfredo sauce evenly over the chicken and broccoli, making sure to coat everything.
Sprinkle the 1 ½ cups shredded mozzarella and the remaining Parmesan cheese evenly over the top. A little extra grated Parmesan added here helps produce a nice golden crust.
Bake uncovered for 20–25 minutes, or until the casserole is bubbly and the top is golden brown. If you like an extra-crispy top, broil for an additional 1–2 minutes while watching closely to avoid burning.
Remove from the oven and let the bake rest for 5–10 minutes to set, which makes serving easier and prevents the creamy sauce from running. Garnish with chopped fresh parsley and an extra sprinkle of Parmesan before serving.

Detailed Tips for Each Stage

Preparing the chicken: Poached, roasted, or leftover rotisserie chicken all work well. If you have raw chicken, roast or pan-sear it ahead of time and let it cool before shredding. Using thighs gives a slightly richer flavor, while breast meat keeps it leaner.
Preparing the broccoli: Lightly steaming the florets for 2–3 minutes keeps them bright green and tender-crisp. Overcooked broccoli will become mushy after baking. If using frozen broccoli, thaw and pat dry to avoid thinning the sauce.
Making the Alfredo sauce: Start with medium heat and avoid boiling the cream. Gentle simmering keeps the sauce silky. Use freshly grated Parmesan for the best melting and flavor — pre-grated cheese often contains anti-caking agents that inhibit smooth melting.
Assembly: Distribute chicken and broccoli evenly so every serving has a good ratio of protein to vegetables. Pour the sauce gradually and stir slightly to ensure it settles into the pan rather than pooling only on top.
Baking: Allowing the finished bake to rest lets the sauce thicken and the flavors meld, so resist the urge to dig in immediately.

Storage Tips for Keto Chicken Alfredo Broccoli Bake

Refrigerator: Store covered in an airtight container for up to 3–4 days at 40°F (4°C) or below.
Freezer: Freeze individual portions or the whole dish for up to 2 months at 0°F (-18°C). Wrap tightly with foil and place in a freezer-safe container or heavy-duty freezer bag.
Reheating: Thaw overnight in the refrigerator if frozen, then reheat in a 350°F (175°C) oven until warmed through, about 15–20 minutes for portions or 25–30 minutes for a whole dish. You can also reheat single servings in the microwave for 2–3 minutes, stirring halfway through for even warming.

Serving Suggestions for Keto Chicken Alfredo Broccoli Bake

Simple sides: Serve this bake with a crisp green salad dressed in lemon vinaigrette to cut through the richness, or with roasted asparagus for extra vegetables without added carbs.
Low-carb bread alternatives: Offer sliced almond flour bread, a few keto-friendly garlic knots, or large lettuce leaves for scooping.
Pairings: For a non-alcoholic option, serve with sparkling water with lemon. If you enjoy wine, choose a medium-bodied Chardonnay; its buttery notes echo the creaminess of the sauce without overwhelming the dish.
Portioning: This recipe scales well — serve in family-style portions straight from the baking dish or transfer individual portions to plates and garnish each with extra parsley and a grating of fresh Parmesan.

Tips to make Keto Chicken Alfredo Broccoli Bake

Focus Tip — Use freshly grated cheese. Freshly grated Parmesan and mozzarella melt more smoothly and create a silkier sauce and a better baked crust than pre-shredded varieties, which often include anti-caking agents that affect texture. Beyond that, don’t rush the sauce: simmering it gently to thicken before pouring will prevent a watery casserole and concentrate the cheesy flavor.

Variation ideas

Buffalo Alfredo Bake: Toss the cooked chicken in a tablespoon or two of buffalo sauce before combining with the Alfredo sauce for a spicy twist. Serve with a side of blue cheese or ranch dressing.
Mushroom and Spinach version: Sauté sliced mushrooms and baby spinach in the butter before adding the garlic and cream. Fold them into the bake for extra depth and a boost of greens.

FAQs
Q: Can I use raw chicken in this recipe?
A: Yes — if starting with raw chicken, roast or pan-sear it first and ensure it’s cooked through (165°F / 74°C internal temperature) before shredding or dicing and adding to the casserole to bake.

Q: What can I use instead of heavy cream?
A: Heavy cream provides the signature richness; however, for a slightly lighter option while keeping it low-carb, you can use a mix of half-and-half and cream cheese (about 8 oz cream cheese mixed with 1 cup half-and-half) to mimic the thickness and tang of Alfredo sauce.

Q: How do I prevent a watery casserole if my broccoli releases water?
A: Lightly steam or roast broccoli first and pat dry. Avoid overcrowding the baking dish and make sure the sauce is thick before pouring — simmer it a little longer if necessary.

Q: Can I make this ahead of time?
A: Yes — assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time if starting from cold.

Q: Is this suitable for meal prep?
A: Absolutely. Portion into meal-prep containers after cooling and refrigerate for up to 4 days or freeze for longer storage. Reheat in the oven or microwave until hot.

Additional practical pointers

Low-carb breadcrumb topping alternative: Mix 1/4 cup crushed pork rinds with 1 tablespoon melted butter and sprinkle on top before baking for a crunchy, keto-friendly crust.
Texture balance: If you prefer more saucy texture, increase the heavy cream by 1/4 cup; if you want a firmer, casserole-like result, reduce it slightly.

Nutritional notes (approximate)

This recipe is high in fat due to the heavy cream and cheeses, moderate in protein, and very low in carbohydrates when served without starchy sides — making it suitable for low-carb or ketogenic meal plans. Exact calories and macros will vary based on specific ingredient brands and portion sizes.

Troubleshooting common issues

Sauce too thin: Simmer longer to reduce and thicken, or stir in 1–2 tablespoons of cream cheese to stabilize.
Sauce separated or greasy: Lower the heat as you melt the cheese — high heat can cause dairy to break. Whisk continuously when adding the cheese.
Top not browning: Switch the oven to broil for 1–2 minutes at the end, watching carefully to avoid burning.

Final presentation
When serving, spoon generous portions onto warm plates so the sauce remains soft and luscious. A final flourish of chopped fresh parsley and a light dusting of freshly grated Parmesan make the dish look restaurant-ready while adding fresh flavor contrast.

Conclusion

This Keto Chicken Alfredo Broccoli Bake is comfort food that keeps carbs low without sacrificing flavor; it’s perfect for family dinners, meal prep, or when you want indulgence without the pasta. For another take on the same flavors with a slightly different approach, see this variation at Keto Chicken Alfredo with Broccoli Bake – Kasey Trenum. If you’re seeking more keto-friendly versions and serving ideas, check this resource for inspiration: Keto Chicken Alfredo with Broccoli – Dr. Davinah’s Eats.