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Keto Chicken Alfredo Broccoli Bake

Low-carb casserole with seared chicken, broccoli florets, and homemade alfredo sauce topped with melted mozzarella for keto comfort food.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts cut into bite-sized pieces
  • 1 lb broccoli florets fresh or frozen/thawed
  • 1 tablespoon olive oil for searing
  • 1 teaspoon Italian seasoning
  • Salt and black pepper to taste
  • 3 tablespoons butter
  • 4 cloves garlic minced
  • 1.5 cups heavy whipping cream
  • 4 oz cream cheese softened and cubed
  • 2/3 cup Parmesan cheese freshly grated
  • 1/4 teaspoon ground nutmeg optional
  • 1 cup shredded mozzarella cheese for topping
  • 1/4 cup Parmesan cheese for topping
  • Fresh parsley chopped, for garnish

Equipment

  • 9x13-inch baking dish
  • large skillet
  • whisk
  • large mixing bowl

Method
 

  1. Preheat oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.
  2. Season chicken pieces with Italian seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5 to 7 minutes until golden brown on multiple sides. The chicken doesn't need to be fully cooked. Remove to a plate.
  3. If using fresh broccoli, microwave in a covered bowl with 2 tablespoons water for 2 minutes until crisp-tender. Drain thoroughly and press with paper towels to remove excess moisture. If using frozen, thaw completely and squeeze out as much liquid as possible.
  4. Wipe skillet clean if needed. Melt butter over medium heat. Add minced garlic and sauté 1 minute until fragrant, stirring constantly.
  5. Pour in heavy whipping cream and add cubed cream cheese. Whisk continuously for 2 to 3 minutes until cream cheese is completely melted and smooth. Add freshly grated Parmesan, nutmeg if using, salt, and pepper. Continue whisking until Parmesan melts. Simmer gently for 3 to 5 minutes until sauce thickens enough to coat the back of a spoon.
  6. In a large mixing bowl, combine seared chicken and drained broccoli. Pour alfredo sauce over and toss gently to coat everything. Transfer to prepared baking dish in an even layer.
  7. Sprinkle shredded mozzarella and extra Parmesan evenly over the top.
  8. Bake 15 to 20 minutes until sauce is bubbling and cheese is melted and golden. For darker top, broil final 2 to 3 minutes, watching carefully.
  9. Let rest 5 minutes before serving. Garnish with fresh chopped parsley.

Notes

Storage: Store in airtight container for up to 4 days. Flavors develop after a day. Reheat individual portions in microwave at medium power 2-3 minutes, or air fryer at 350°F for 5 minutes. Entire casserole can be reheated covered at 325°F for 20 minutes. Freezes well for up to 3 months. Net Carbs: Approximately 7-8 grams per serving from broccoli, cream cheese, and dairy. Make-Ahead: Assemble completely up to 1 day ahead, cover, and refrigerate. Bring to room temperature 30 minutes before baking and add 5-10 minutes to baking time. Variations: Add crispy bacon crumbles, sautéed mushrooms, or fresh baby spinach. Use cauliflower florets instead of broccoli. Add red pepper flakes for heat. Substitutions: Chicken thighs work beautifully and stay moister. Without cream cheese, use 2 cups heavy cream and add 1/4 cup extra Parmesan, plus 1 teaspoon xanthan gum for thickness. Pro Tip: Drain broccoli extremely well to prevent watery casserole. Frozen broccoli holds more water than fresh and must be squeezed dry. Always bring cream cheese to room temperature before adding to sauce to prevent lumps.