Keto Chicken Alfredo
Keto Chicken Alfredo is the most comforting comfort food ever! There is nothing better than digging into a plate of steaming hot broccoli, tender chicken, and creamy alfredo sauce with the perfect amount of garlic.
This is a fantastic meal idea for busy nights because you can throw it together in minutes. The whole family will love this keto alfredo chicken bake. It is one of our favorite meals.
I have also taken this low carb chicken alfredo casserole to potlucks. There are hardly ever any leftovers simply because it’s too good not to go back for more (and many people appreciate a gluten-free and low carb option). So, next time you are craving comfort food, add this one to your list.
If you are like me, you can never have too many chicken recipes. Try my Garlic Parmesan Chicken Tenders or Chicken Parmo for your next meal! This One-Pan Keto Creamy Tuscan Chicken is also delicious.
Ingredients
- Cooked chicken – I normally use cubed boneless skinless chicken breast, but cooked chicken thighs or rotisserie chicken also work.
- Cooked broccoli – You can steam fresh broccoli, roast it in the casserole dish first, or use thawed frozen broccoli.
- Heavy cream – The base for the creamy sauce.
- Parmesan cheese – Freshly grated or shredded are best. But the kind in a shaker can works in a pinch.
- Salted butter – Butter adds a rich flavor to the creamy keto alfredo sauce.
- Garlic – I use fresh garlic cloves, but you can use garlic powder if you prefer.
- Salt & black pepper – Season to taste.
See quantities in the recipe card.
How To Make Keto Chicken Alfredo
Step One: Spray a baking dish with olive oil cooking spray. Layer the broccoli in the bottom of a casserole dish. Sprinkle a layer of cooked chicken on top of the broccoli.
Step Two: In a saucepan, add the butter and let it melt. Then sprinkle in the minced garlic and cook until fragrant. Pour in the heavy whipping cream and stir. Cook until boiling and stir often. Then add in the parmesan cheese.
Top Tip💡
The sauce in this keto chicken alfredo is also a great low carb alfredo sauce recipe on its own! I love it on pizza and zucchini noodles.
Step Three: Once the cheese has melted, pour it on top of the chicken and broccoli. Stir until they are coated.
Step Four: Bake the creamy keto chicken alfredo recipe in the oven and serve hot.
Alternatively, you can combine the pre-cooked chicken, steamed broccoli, and homemade alfredo sauce in a large skillet and cook for a few minutes until hot.
Variations
- Cheddar cheese – Sprinkle in a little bit of cheddar cheese to the alfredo sauce. It will give it a more robust cheese flavor and add some color too.
- Cream cheese – Adding a few ounces of cream cheese can help thicken the cheesy sauce.
- Vegetables – Any low carb veggies will work. Add in some cauliflower or cauliflower rice in place of the broccoli.
- Turkey – Chop up cooked turkey in place of the chicken.
- Mozzarella cheese – Top the alfredo bake with mozzarella before baking.
- Pasta – Want to serve this with a keto diet option? Try hearts of palm palmini noodles, shirataki miracle noodles, or spaghetti squash as keto noodles.
Storage
Store any leftovers in an airtight container in the fridge for 3-4 days. I think this tastes even better the next day, so feel free to double the recipe to have lunch for the week.
Common Questions
Since this has both a protein and a vegetable it is a complete meal. But if you want another side dish to go with it, I’d recommend a simple green salad or Keto Caesar Salad, Oven-Roasted Green Beans, or Keto Mashed Cauliflower.
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Keto Chicken Alfredo
Ingredients
- 12 oz broccoli steamed & well drained
- 3 cups cooked chicken breast cut into bite sized pieces
- 2 tbsp butter
- 3 tsp minced garlic
- 1 1/2 cup heavy whipping cream
- 1/2 cup grated parmesan cheese
- salt and pepper to taste
- freshly chopped parsley for garnish optional
Instructions
- Preheat the oven to 350 degrees.
- Put the broccoli and the chicken into a well-greased casserole dish.
- In a saucepan over medium-high heat, melt the butter. Add the minced garlic to the butter, and saute for 30 seconds.
- Stir in the heavy whipping cream and bring it to a low boil. Simmer for several minutes until it has thickened and reduced just a bit. Mix in salt and pepper to taste.
- Remove the thickened cream mixture from the heat, and stir in 1/2 cup of grated Parmesan.
- Pour the alfredo mixture over the broccoli and chicken in the casserole dish, and stir to combine well.
- Bake uncovered for 25 minutes until the top is browned and bubbly.
- Serve immediately topped with freshly chopped parsley for garnish if desired.
Notes
Nutrition
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Originally Published May 15, 2020. Revised and Republished September 24, 2025.
Wonderful recipe!! Definitely a dinner delight, and a great way for Broccoli to enter a meal. Glad I tried it. Will create it again and again.
Is there a way to make this without baking?
Yes, you can just omit the baking step and make it on the stovetop. Add the cooked chicken and broccoli to the sauce once it is done and heat until they are hot.
Great recipe and very delicious
What is the serving recommendations to hit the 412 calories?
1/6th of the recipe which is about a cup and a half.
I make something similar to this but I had never thought of making it without the pasta. We loved your version and didn’t even miss the carbs! And, of course, you can’t go wrong with garlic and cheese. We’ll be having this quite often when I forget to plan something for dinner. lol
Loving how easy this chicken Alfredo is to throw together with ingredients I always have on hand! Fantastic – thanks!