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This Keto Chicken Alfredo Bake with Broccoli is a family-friendly keto casserole that’s packed with flavor. It features layers of my creamy and garlicky keto Alfredo sauce, juicy chunks of my Italian Herb spiced cast iron chicken breasts, steamed broccoli and cheese. Make this for a creamy dreamy meal that is ready in 30 minutes. Plus, see the tips for how to make keto chicken Alfredo with jarred sauce and leftover chicken.
Why Make This
- Packed with flavor: every layer of this dish is seasoned to perfection, resulting in a creamy, garlicky and Italian herb filled meal.
- Easy & flexible: this recipe uses a few common pantry spices for the chicken along with my 15-minute Alfredo sauce (or your favorite jarred Alfredo sauce). After browning the chicken, this recipe just requires layering and baking.
Ingredients Needed
- Chicken Breasts: I used large chicken breasts that were patted dry, and then cut into bite-sized pieces.
- Italian Seasoning
- Garlic Powder
- Natural Ancient Sea Salt, or more to taste
- Black Pepper
- Olive Oil: this is to sear the chicken pieces, but you could use coconut oil, avocado oil, or other fat for cooking
- Keto Alfredo Sauce: you can double my keto alfredo sauce recipe or use jarred sauce.
- Broccoli Florets: I steamed fresh broccoli florets for about 2 minutes in the microwave so that they were still bright green and had crunch.
- Mozzarella cheese: I‘m using shredded cheese. You can substitute this for an Italian Cheese blend, pizza cheese blend, or mild cheddar.
How to Make Keto Chicken Alfredo Bake with Broccoli
Make Italian Spiced Chicken:
- Add the chicken to a large bowl and pour on all of the spices. Toss the chicken evenly.
- Heat olive oil in a cast-iron skillet or frying pan to medium heat. Then, brown the chicken bites and set aside.
Layer the Chicken Alfredo Bake:
- Add half the Alfredo sauce, chicken and broccoli to a baking dish.
- Top with cheese, build another layer and bake!
Top Tips & FAQs
- Use homemade or jarred Alfredo sauce: if you’re in a time crunch, then you can use jarred Alfredo sauce. I personally prefer to make my own since it takes 15 minutes, but I know that eliminating that step might be helpful for some.
- Swap shredded chicken or leftover chicken for the seared chicken breast: another time-saving tip is to use shredded rotisserie chicken that you picked up from the store. You might also use leftover chicken from my air fryer boneless chicken thighs or roasted chicken in the air fryer recipes.
- Sneak in more veggies: I enjoy this keto Chicken Alfredo with broccoli, but you could also make chicken Alfredo bake with spinach and/or my air fryer roasted spaghetti squash.
My keto Alfredo sauce has 1g net carb. Plus, it just takes 15 minutes. Another keto-friendly jarred Alfredo sauce is 2g net carbs per serving.
Some people use milk and create a roux with flour or cornstarch. However, when making keto chicken Alfredo most avoid making a roux since it includes carbs from the flour and the cornstarch. Keto dieters also tend to limit regular milk as it has a lot of natural sugar.
Since this recipe includes broccoli, most of the carbs come from that. This recipe includes 4g of net carbs.
More Keto Chicken Alfredo Recipes
Recipes to Enjoy This With
- Air Fryer Frozen Brussels Sprouts
- Air Fryer Frozen Broccoli (4 Ingredients!)
- Spaghetti Squash in the Air Fryer
- Air Fryer Bacon
If you try this recipe, please stop back and leave it a star rating and/or a review in the comments. Stay connected & share photos of your creations with me & others on Instagram, Facebook, and Pinterest!
Keto Chicken Alfredo Bake
Use DRDAVINAHS at checkout to save on some equipment & ingredients!
Ingredients
Chicken Alfredo Bake
- 1.5 lb Chicken Breasts, 3-4 large chicken breasts, patted dry, cut into bite-sized pieces
- 1.5 tbsp Italian Seasoning
- 3 tsp Garlic Powder
- 1/4 tsp Natural Ancient Sea Salt, or more to taste
- 1/2 tsp Black Pepper
- 3 tbsp Olive Oil, coconut oil or avocado oil
- 3 cup Keto Alfredo Sauce, click for recipe (I doubled my keto alfredo sauce recipe) or use jarred sauce
- 3 cup broccoli florets, fresh, steamed for 2 minutes in the microwave
- 2 cup Mozzarella Cheese, shredded
Instructions
For the Chicken Breasts
- Mix all of the spices (Italian seasoning, salt, pepper, and garlic powder) in a small bowl.
- Add the chicken to a large bowl and pour on all of the spices. Toss the chicken to coat the pieces evenly.
- Heat olive oil in a cast-iron skillet or frying pan to medium heat.
- Cook the chicken breast pieces for 3-4 minutes per side, or until the chicken breasts reach 160 degrees (they'll continue to cook to 165 degrees as they rest).
- Remove from the heat.
For the Chicken Alfredo Bake:
- Add about ½ cup of alfredo sauce to the bottom of a large (9×13) baking dish. Spread it evenly.
- Add half the chicken and the broccoli. Add 1 cup of alfredo sauce (distribute as evenly as possible) and add 1 cup of Mozzarella cheese to the top.
- Repeat step 2 with the remaining sauce, chicken and cheese.
- Preheat the broiler to low heat. Cook the chicken alfredo bake for 2-4 minutes to melt the cheese and brown some of it.
- Optional: Top the dish with fresh parsley.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into Spoonacular API, a database of food ingredients. They may vary for any recipe based on the exact product used. The keto sweeteners I use have 0g net carbs & are not included because sugar alcohols do not impact most people. This is provided as a courtesy, but you can do your own calculations if you wish!
