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Keto Chicken Alfredo Broccoli Bake

A low-carb casserole with roasted chicken, caramelized broccoli, and mushrooms folded into a cream cheese Parmesan Alfredo sauce under a golden mozzarella top.
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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-American
Calories: 433
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken breasts
  • 1 lb fresh broccoli florets approximately 8 cups, cut into small uniform pieces
  • 8 oz sliced mushrooms
  • 3 tbsp melted butter or avocado oil for roasting
  • 1 tsp Italian seasoning
  • 1 tsp sea salt
  • 0.25 tsp black pepper
  • 3 tbsp butter for sauce
  • 4 cloves garlic minced
  • 1.5 cup heavy cream
  • 4 oz cream cheese softened to room temperature and cubed
  • 0.67 cup Parmesan cheese freshly grated from block
  • 0.25 tsp ground nutmeg
  • sea salt and black pepper to taste for sauce
  • 1 cup shredded mozzarella cheese for topping

Equipment

  • Large rimmed baking sheet
  • large skillet
  • Casserole dish
  • whisk

Method
 

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or foil.
  2. Spread chicken, broccoli, and mushrooms on the baking sheet in a single layer. Drizzle with melted butter and season with Italian seasoning, salt, and pepper. Turn chicken to coat both sides.
  3. Roast for 20 to 25 minutes until chicken reaches 165°F internally and broccoli edges are caramelized.
  4. About 10 minutes into roasting, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
  5. Pour in heavy cream while stirring. Add softened cubed cream cheese and whisk continuously until fully dissolved and sauce is smooth, about 3 to 4 minutes.
  6. Stir in grated Parmesan and nutmeg. Season with salt and pepper. Simmer over medium-low heat for 3 to 5 minutes until sauce coats the back of a spoon. Reduce to lowest heat to hold.
  7. Rest roasted chicken for 5 minutes then chop or shred into bite-sized pieces.
  8. In a large bowl, toss chopped chicken, roasted broccoli, and mushrooms with the warm Alfredo sauce until evenly coated.
  9. Transfer to a casserole dish. Sprinkle mozzarella evenly over the top. Bake at 400°F for 10 minutes or broil for 2 to 3 minutes until cheese is melted and golden.
  10. Rest 5 minutes before serving.

Notes

Storage: Refrigerate in an airtight container for up to 3 days. Reheat covered at 325°F with a splash of cream, or microwave covered in 90-second intervals with a drizzle of cream. Freeze for up to 2 months. Cream cheese must be softened to room temperature for a smooth sauce. Always use freshly grated Parmesan. Frozen broccoli can substitute if thawed and thoroughly patted dry. Rotisserie chicken can replace the roasted chicken to save time. Bell peppers can replace or supplement mushrooms.