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Keto Chicken Alfredo with Broccoli Bake

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Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Servings: 6 servings

Intensity: Moderate / Easy

If you are following a low-carbohydrate or ketogenic lifestyle, giving up creamy, comforting pasta dishes can feel like a major sacrifice. Fortunately, you don’t have to compromise on flavor or satisfaction. This Keto Chicken Alfredo with Broccoli Bake takes all the rich, decadent elements of your favorite Italian restaurant classic and transforms them into a wholesome, grain-free casserole that the entire family will love.

Juicy, tender chicken breast pieces and crisp-tender fresh broccoli florets are smothered in a velvety, garlic-infused homemade Alfredo cream sauce, blanketed in a generous layer of mozzarella and parmesan cheeses, and baked until bubbling and golden brown. It is rich, filling, deeply satisfying, and completely guilt-free.

Whether you are meal-prepping for a busy week, hosting low-carb guests, or simply searching for a comforting weeknight dinner that won’t kick you out of ketosis, this comforting bake delivers every single time.

Why You Will Love This Recipe

  • Incredibly Low-Carb: By swapping traditional wheat pasta for nutrient-dense broccoli, you keep net carbs exceptionally low while maximizing flavor and texture.

  • Rich and Decadent: Made with real heavy cream, garlic, and authentic cheeses for a luxurious sauce that tastes completely indulgent.

  • One-Pan Simplicity: The sauce and chicken come together seamlessly before transferring into a baking dish for a hassle-free cleanup.

  • Naturally Gluten-Free: Contains no hidden thickeners, flours, or starches, making it safe for those with gluten sensitivities.

Equipment Needed

  • Large skillet or cast-iron pan

  • Chef’s knife and cutting board

  • Measuring cups and spoons

  • 9×13-inch baking dish

  • Whisk and spatula

Ingredients

The Base

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized chunks

  • 1 tablespoon olive oil or avocado oil

  • 2 tablespoons unsalted butter

  • 1 medium head of fresh broccoli, cut into small, bite-sized florets (approx. 4 cups)

  • Salt and freshly ground black pepper, to taste

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon dried Italian seasoning

The Creamy Alfredo Sauce

  • 2 tablespoons unsalted butter

  • 3 cloves garlic, minced

  • 1.5 cups heavy whipping cream

  • 1 cup freshly grated Parmesan cheese

  • 1/4 teaspoon ground nutmeg (optional, adds a classic depth of flavor)

The Cheese Topping

  • 1.5 cups shredded mozzarella cheese

  • 1/2 cup grated Parmesan cheese

  • Chopped fresh parsley (optional, for garnish)

Step-by-Step Instructions

Step 1: Preheat and Prep

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick cooking spray and set it aside.

  2. Wash and cut the fresh broccoli into uniform, bite-sized florets.

Step 2: Sear the Chicken

  1. Heat a large skillet over medium-high heat. Add the olive oil and 2 tablespoons of butter.

  2. Season the bite-sized chicken pieces with salt, pepper, garlic powder, and Italian seasoning.

  3. Add the chicken to the hot skillet in a single layer. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is golden brown on the outside and cooked through. Remove the chicken from the skillet with a slotted spoon and place it into your prepared baking dish.

Step 3: Blanch the Broccoli (Quick Method)

  1. In the same skillet with the leftover chicken juices, add the broccoli florets along with 2 tablespoons of water. Cover with a lid and let steam for 3 to 4 minutes until just bright green and slightly tender-crisp.

  2. Transfer the broccoli into the baking dish alongside the cooked chicken and toss gently to combine.

Step 4: Make the Creamy Garlic Alfredo Sauce

  1. In the same skillet, melt the remaining 2 tablespoons of butter over medium-low heat. Add the minced garlic and sauté for about 1 minute until fragrant, making sure not to let it burn.

  2. Pour in the heavy whipping cream and bring it to a gentle simmer, whisking continuously.

  3. Stir in the ground nutmeg and 1 cup of grated Parmesan cheese. Continue to whisk over low heat for 3 to 5 minutes until the cheese melts completely and the sauce thickens into a luxurious, smooth consistency. Taste and season with additional salt and pepper if needed.

Step 5: Combine and Bake

  1. Pour the hot garlic Alfredo sauce evenly over the chicken and broccoli mixture in the baking dish, ensuring every piece is well coated.

  2. Sprinkle the shredded mozzarella cheese and the remaining 1/2 cup of Parmesan cheese evenly across the top.

  3. Bake in the preheated oven for 20 to 25 minutes, or until the cheese is thoroughly melted, bubbling at the edges, and golden brown on top. For a deeper golden crust, you can switch your oven to broil for the final 2 minutes—just watch it closely so it doesn’t burn!

Step 6: Rest and Serve

  1. Remove the casserole from the oven and let it rest for 5 to 10 minutes before slicing and serving. This resting period allows the rich cream sauce to thicken up slightly.

  2. Garnish with freshly chopped parsley and serve warm.

Chef’s Tips for Success

  • Grating Your Own Cheese: For the smoothest sauce and best melting results, grate blocks of fresh Parmesan and mozzarella rather than using pre-bagged shredded cheese, which often contains anti-caking starches that add hidden carbs and graininess.

  • Preventing Watery Casserole: Make sure your broccoli florets are well-drained after steaming so excess moisture doesn’t thin out your rich Alfredo sauce.

  • Add Bacon: For an extra layer of savory flavor, crumble crispy bacon bits over the top right before baking.

Nutrition Information

Serving size: 1/6th of recipe

  • Calories: 485 kcal

  • Total Carbohydrates: 5.2 g

    • Dietary Fiber: 1.5 g

    • Sugars: 2.1 g

  • Net Carbs: 3.7 g

  • Protein: 34.5 g

  • Total Fat: 36.8 g

    • Saturated Fat: 21.2 g

  • Sodium: 620 mg

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