Introduction

This Keto Chicken Alfredo with Broccoli Bake is a creamy, comforting dish perfect for low-carb meals. It combines tender chicken, vibrant broccoli, and a rich cheese sauce baked to golden perfection. Ideal for a satisfying dinner that won’t derail your diet.

A close-up of a black cast iron pan filled with a creamy baked dish, showing two main layers: the bottom layer is bright green broccoli florets, chunky and slightly steamed, and the top layer consists of several pieces of golden-brown grilled chicken breast cut in thick slices, arranged neatly. The creamy sauce, white with specks of herbs, covers the broccoli and chicken, looking rich and slightly browned in spots. A wooden spatula lifts a portion, revealing melted stringy cheese and the sauce stretching between the pan and the lifted food. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp butter, divided
2.5 lbs boneless, skinless chicken breast, sliced
½ tsp salt
¼ tsp black pepper
2 tbsp chicken broth
12 oz frozen broccoli (steam bag)
3 garlic cloves, minced
1 oz cream cheese, softened
1 cup heavy whipping cream
½ tsp Italian seasoning
⅔ cup grated Parmesan cheese
¼ cup grated Pepper Jack cheese
¾ cup grated Mozzarella cheese
¼ tsp dried basil

Instructions

Step 1: Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
Step 2: Steam the broccoli according to the package instructions and set it aside.
Step 3: In a large skillet, melt 2 tablespoons of butter over medium heat. Season the sliced chicken with salt and pepper, then sear in the skillet until browned and cooked through. Remove the chicken from the pan.
Step 4: Melt the remaining tablespoon of butter in the same skillet. Add the minced garlic and cook until fragrant, about 1 minute.
Step 5: Stir in the softened cream cheese and chicken broth until the mixture is smooth. Pour in the heavy cream and add the Italian seasoning. Let the sauce simmer gently for 2 to 3 minutes.
Step 6: Add the grated Parmesan and Pepper Jack cheeses to the sauce, stirring until they melt completely.
Step 7: Return the cooked chicken and steamed broccoli to the sauce. Mix well, then transfer everything to the prepared baking dish.
Step 8: Sprinkle the mozzarella cheese evenly over the top and add a light sprinkle of dried basil. Bake for 20 minutes, or until the dish is bubbly and golden on top.
Step 9: Let the casserole rest for 5 minutes before serving to allow the sauce to thicken slightly.

Tips & Variations

For extra flavor, try adding a pinch of crushed red pepper flakes to the sauce for a mild kick.
Swap out the broccoli for cauliflower if preferred, or add mushrooms for more texture.
Use fresh garlic instead of minced for a more vibrant taste.
To make this recipe dairy-free, substitute cream cheese and heavy cream with coconut cream and use a dairy-free cheese alternative.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. This dish can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

The dish shows a white pan filled with a creamy baked mix of tender grilled chicken breast slices placed on top, each piece having a golden-brown seared texture with herbs sprinkled on them. Beneath the chicken, bright green broccoli florets are partly covered in a thick, white Alfredo sauce that looks smooth and cheesy, bubbling slightly at the edges. In the first image, a wooden spatula lifts a piece of the chicken with broccoli and melted cheese stretching between the layers. The overall look is rich, creamy, and fresh, set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken instead of fresh?

It’s best to use fresh or fully thawed chicken for even cooking. If using frozen chicken, make sure to thaw completely before slicing and cooking.

Is this recipe suitable for meal prepping?

Yes, this bake reheats well and can be portioned for easy low-carb lunches or dinners throughout the week.

Keto Chicken Alfredo with Broccoli Bake Recipe

Print Recipe

★★★★★

5 from 126 reviews

This Keto Chicken Alfredo with Broccoli Bake is a creamy, cheesy, and low-carb comfort meal perfect for those following a ketogenic diet. Tender seared chicken breasts are smothered in a rich Alfredo sauce made from cream cheese, heavy cream, and a blend of Parmesan, Pepper Jack, and Mozzarella cheeses, then baked to golden perfection with steamed broccoli for a hearty and satisfying dinner.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: Low Carb

Ingredients

Scale

Chicken and Broccoli

3 tbsp butter, divided
2.5 lbs boneless, skinless chicken breast, sliced
½ tsp salt
¼ tsp black pepper
2 tbsp chicken broth
12 oz frozen broccoli (steam bag)

Sauce

3 garlic cloves, minced
1 oz cream cheese, softened
1 cup heavy whipping cream
½ tsp Italian seasoning
⅔ cup grated Parmesan cheese
¼ cup grated Pepper Jack cheese
¾ cup grated Mozzarella cheese
¼ tsp dried basil

Instructions

Preheat and Prepare: Preheat the oven to 375°F (190°C). Lightly grease a baking dish to prevent sticking.
Steam Broccoli: Steam the frozen broccoli according to the package instructions, then set aside.
Sear Chicken: In a large skillet, melt 2 tablespoons of butter over medium-high heat. Season the sliced chicken breast with salt and pepper, then sear in the skillet until browned and cooked through. Remove the chicken from the pan and set aside.
Sauté Garlic: In the same pan, melt the remaining tablespoon of butter. Add minced garlic and cook until fragrant, about 1 minute, making sure not to burn it.
Make Alfredo Sauce: Stir in the softened cream cheese and chicken broth until the mixture is smooth. Pour in the heavy whipping cream and add Italian seasoning. Bring the sauce to a gentle simmer and cook for 2–3 minutes until slightly thickened.
Add Cheeses: Stir in the grated Parmesan and Pepper Jack cheeses until fully melted and incorporated into the sauce, creating a creamy Alfredo sauce.
Combine Chicken and Broccoli: Add the cooked chicken and steamed broccoli to the sauce. Stir to combine everything evenly, then transfer the mixture into the prepared baking dish.
Top and Bake: Sprinkle the grated Mozzarella cheese evenly on top of the dish, then lightly sprinkle dried basil over the cheese. Bake in the preheated oven for 20 minutes or until the sauce is bubbly and the top is golden brown.
Rest and Serve: Remove from the oven and let the bake rest for 5 minutes before serving to allow flavors to meld and casserole to set.

Notes

Use fresh garlic for the best flavor instead of pre-minced garlic.
To keep it extra low carb, ensure the broccoli is steamed without added sauces or sugars.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
For a spicier kick, consider adding a pinch of red pepper flakes to the sauce.
If you want a lighter version, use half-and-half instead of heavy cream, though the sauce may be less rich.

Keywords: keto chicken alfredo, low carb dinner, chicken broccoli bake, creamy chicken casserole, ketogenic recipe