Recipe

Keto Chicken Alfredo Bake

Creamy, cheesy, and ridiculously satisfying with tender chicken and low-carb broccoli. Weeknight-friendly, meal-prep approved, and no one misses the pasta.

By Matt Campbell

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A real photograph of a bubbling keto chicken Alfredo bake in a white ceramic casserole dish with browned mozzarella on top, a spoon lifting a creamy portion with broccoli and chicken, set on a wooden kitchen counter in natural light

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Keto gets a bad rap for being all rules and no joy. But the truth is, keto at home can be cozy, saucy, and very much worth looking forward to. This is one of those recipes I make when I want a dinner that feels like comfort food, not compromise.

This Keto Chicken Alfredo Bake hits the sweet spot: a garlicky cream sauce, plenty of cheese, and broccoli that soaks up all that flavor like it was born for the job. It is low-carb, high reward, and the leftovers reheat like a dream.

A real photograph of ingredients on a kitchen counter including raw chicken thighs, broccoli florets, heavy cream, parmesan, mozzarella, garlic, and butter in small bowls with a cutting board nearby

Why It Works

Big Alfredo energy, low-carb reality: You still get that rich, silky sauce without pasta.
Reliable texture: A quick blanch and thorough draining help broccoli stay tender-crisp and help prevent a watery bake.
Flavor built fast: Butter, garlic, parmesan, and a little lemon brighten the whole dish.
Meal-prep friendly: Bakes once, eats for days, and can be frozen with a little care.

Pairs Well With

Storage Tips

Refrigerate: Store in an airtight container for up to 4 days.

Reheat: Microwave in 45 to 60 second bursts, stirring between, until hot. If the sauce tightens up, add a small splash of cream or chicken broth and stir. Oven reheat works too at 350°F for about 12 to 15 minutes.

Freeze: Freeze portions in freezer-safe containers for up to 2 months. Creamy sauces can separate slightly after freezing, but a gentle reheat and a splash of cream usually brings it back together. Thaw overnight in the fridge before reheating for the best texture.

Make ahead: Assemble the casserole (hold the final cheese topping), refrigerate up to 24 hours, then top with cheese and bake when ready.

Common Questions

Is this recipe actually keto?

It is generally keto-friendly: chicken, broccoli, cream, butter, and cheese. That said, net carbs can vary based on how much broccoli you use and the labels on your dairy and broth. As a rough guide, plan on about 4 to 7g net carbs per serving depending on portion size and specific ingredients. If you track strictly, weigh your broccoli and check labels on parmesan, mozzarella, and broth.

Can I use chicken breast instead of thighs?

Absolutely. Breasts are leaner, so watch the cook time and do not overcook. Thighs stay juicier and are more forgiving. Either way, aim for an internal temperature of 165°F.

How do I keep the sauce from breaking?

Keep the cream at a gentle simmer, not a hard boil. Add parmesan gradually and whisk. Also, avoid pre-shredded bagged cheeses when you can. The anti-caking agents can make the sauce grainy and the melt less smooth. If it still looks a little grainy, pull it off the heat and whisk in a tablespoon of cold cream.

Can I swap broccoli for another veggie?

Yep. Cauliflower florets, sautéed mushrooms, or baby spinach all work. For spinach, stir it into the sauce right before assembling so it does not release too much water.

What is the best cheese for the top?

Low-moisture mozzarella melts cleanly and browns nicely. A little provolone or Monterey Jack is also great if you want extra stretch. If possible, shred it yourself for the smoothest melt.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9×13-inch casserole dish
Large pot for blanching broccoli
Colander
Large skillet or saucepan
Whisk
Measuring cups and spoons
Chef’s knife and cutting board

I started making this when I realized most “keto comfort food” recipes either tasted like sad diet math or required a pantry full of specialty ingredients. I wanted something that felt like the real deal. Creamy sauce, garlicky bite, cheese pull, crisped edges, the whole situation. Now it is my go-to when the day is chaotic and dinner still needs to feel like a small win.