Keto Chicken Alfredo Casserole Recipe
Introduction
This Keto Chicken Alfredo Casserole is a creamy, comforting dish perfect for low-carb lovers. Packed with tender chicken, fresh broccoli, and a rich homemade Alfredo sauce, it makes an easy and satisfying meal for any night of the week.
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
- Step 1: Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish with butter or oil.
- Step 2: Season the chicken with salt and pepper. In a skillet over medium-high heat, cook the chicken pieces until they are no longer pink, about 5 to 7 minutes. Remove the chicken from the pan and set aside.
- Step 3: Blanch the broccoli by boiling the florets in water for 2 minutes. Drain and rinse them with cold water to stop the cooking process.
- Step 4: In the same skillet, bring the heavy cream to a simmer over medium-low heat. Gradually whisk in the Parmesan cheese until it melts and combines smoothly. Add the garlic powder, salt, and pepper, stirring until the sauce slightly thickens, about 3 to 5 minutes.
- Step 5: Layer the cooked chicken and broccoli evenly in the prepared casserole dish. Pour the Alfredo sauce over the top, making sure all the ingredients are well coated.
- Step 6: Bake the casserole for 15 to 20 minutes, or until it is bubbling and golden on top. For a more browned finish, you can broil it for 2 minutes at the end.
- Step 7: Let the casserole rest for 5 minutes before serving to allow flavors to settle.
Tips & Variations
- Use fresh minced garlic instead of garlic powder for a more robust garlic flavor.
- Try adding mushrooms or spinach to boost the vegetable content.
- For extra creaminess, stir in a few ounces of cream cheese with the heavy cream.
- If you prefer less broccoli, swap half the amount with cauliflower florets.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. Avoid overheating to keep the sauce from separating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well. Thaw and drain it before adding to the casserole to prevent excess moisture.
Is this casserole suitable for a keto diet?
Absolutely. It uses low-carb ingredients like chicken, broccoli, heavy cream, and Parmesan, making it perfect for keto and low-carb eating.
PrintKeto Chicken Alfredo Casserole Recipe
This Keto Chicken Alfredo Casserole is a rich, creamy, and comforting low-carb dish featuring tender chicken, lightly blanched broccoli, and a luscious homemade Alfredo sauce baked to perfection. Perfect for those following a ketogenic diet or anyone seeking a delicious high-fat, low-carb meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Keto
Ingredients
Scale
Chicken
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
Vegetables
- 2 cups broccoli florets, cut into bite-sized pieces
Alfredo Sauce
- 1 cup heavy cream, room temperature
- 1 cup freshly grated Parmesan cheese
- 1 tsp garlic powder (or substitute with fresh minced garlic)
- Salt and pepper, to taste
Other
- Butter or high-heat oil, for greasing the baking dish
Instructions
- Preheat and prepare the dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish with butter or high-heat oil to prevent sticking and facilitate easy cleaning.
- Cook chicken: Season the bite-sized chicken pieces with salt and pepper. Heat a skillet over medium-high heat, then cook the chicken until it is no longer pink in the center, about 5 to 7 minutes. Remove the cooked chicken from the skillet and set it aside while you prepare the other components.
- Blanch broccoli: Bring a pot of water to a boil and blanch the broccoli florets for 2 minutes. After boiling, drain the broccoli and rinse it immediately with cold water to stop the cooking process and preserve its bright green color and crunch.
- Make Alfredo sauce: Using the same skillet, reduce the heat to medium-low and bring the heavy cream to a gentle simmer. Gradually whisk in the freshly grated Parmesan cheese until melted and smooth. Then, add the garlic powder, salt, and pepper to taste. Continue stirring until the sauce thickens slightly, about 3 to 5 minutes.
- Assemble the casserole: Layer the cooked chicken and blanched broccoli evenly in the prepared casserole dish. Pour the creamy Alfredo sauce over the top, ensuring all ingredients are well coated with the sauce.
- Bake: Place the casserole in the preheated oven and bake for 15 to 20 minutes, or until the casserole is bubbly and the top is golden. For a more browned and textured top, optionally broil the casserole for 2 minutes at the end of baking—watch carefully to avoid burning.
- Rest and serve: Remove the casserole from the oven and allow it to rest for 5 minutes before serving. This helps the sauce set slightly and makes it easier to serve.
Notes
- You can substitute garlic powder with fresh minced garlic for a more intense garlic flavor.
- If you want to enhance texture, sprinkle an additional ¼ cup of grated Parmesan on top before baking.
- Use fresh Parmesan cheese rather than pre-grated for best melting and flavor.
- This casserole can be refrigerated for up to 3 days and reheated thoroughly before serving.
- For a lower fat version, consider using half-and-half instead of heavy cream, though this will affect the richness.
Keywords: keto chicken casserole, chicken alfredo casserole, low carb chicken dish, keto dinner recipes, creamy chicken casserole, baked chicken with broccoli
