Keto Chicken Alfredo

This Keto Chicken Alfredo Casserole is an easy low carb dish to feed your entire family or use to meal prep for the week. It is creamy, cheesy, and packed with protein!

One serving is only 352 calories and has 36 grams of protein! Full macros are listed below. If you are looking for more low carb recipes, try my Low Carb Chicken Philly Cheesesteak Skillet or my Ground Turkey & Cauliflower Rice Skillet.

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

What You Will Need

• Broccoli – You can use fresh or frozen! I made it easy on myself and just popped a 12 ox. bag of frozen broccoli in the microwave before preparing my casserole.
• Chicken – I used boneless, skinless chicken breast and cut it up into bite size pieces. Feel free to use the chicken of your choice and cut up your chicken however you would like! This casserole would also be delicious with shredded chicken.
• Cheese – The key to an alfredo. I used parmesan, pepper jack, and mozzarella.
• Heavy Cream – This is essential to making your alfredo sauce!
• Cream Cheese – Just a little bit. This helps make the alfredo super creamy!
• Minced Garlic – Measure with your heart. I used about 3 garlic cloves.
• Seasonings – To give your chicken that true alfredo taste, you will need garlic powder, onion powder, garlic salt, and black pepper. I also use Italian seasoning and basil in the casserole.
• Butter – To cook your chicken in and sauté your garlic.

How To Make it

1. Melt 1 tbsp. butter in a large skillet pan over medium high heat.
2. Season your diced up chicken with garlic powder, onion powder, garlic salt, & pepper, to taste. Place into the preheated skillet. Sear for about 5 minutes on both sides, or until fully cooked. Remove from skillet and set aside.
3. Steam your bag of frozen broccoli in the microwave according to the package directions. They typically only take 5 minutes or so.
4. In the meantime, melt the remaining 1/2 tbsp. butter in the skillet over medium heat. Add the minced garlic & sauté until fragrant.
5. Add the cream cheese, heavy whipping cream, parmesan cheese, pepper jack cheese, and Italian seasoning. Whisk continuously until fully incorporated/melted. Reduce the heat to a medium/low, and allow the sauce to thicken.
6. Add the chicken and broccoli to your alfredo sauce and stir until thoroughly combined. Turn your oven on to broil and let it heat up.
7. Pour your keto chicken Alfredo mixture into a large deep 9×13 inch casserole dish. Top the casserole with the mozzarella cheese and basil.
8. Place the casserole dish in the oven under the broiler until the mozzarella cheese is golden & bubbling, about 5 minutes.
9. Serve and enjoy!

How To Store It

Once the casserole cools completely, you can cover it with some foil or plastic wrap and refrigerate for 4-5 days. You can also split up the extra servings you have and put them in individual meal prepping containers like I do.

To Reheat

In the Microwave: Place the individual servings in a microwave-safe dish and microwave for 1 to 1 1/2 minutes.

In the Oven: Bake at 325°F for 10-15 minutes.

I don’t recommend freezing this casserole because the broccoli could get pretty mushy when defrosted and reheated. The alfredo sauce also breaks apart after it freezes and doe snot taste the same!

Check Me Out on Social Media!

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!