Easy Keto Chicken Alfredo Broccoli Bake – Comfort Food Without the Carbs

This is the kind of dinner that saves weeknights. Tender chicken, crisp-tender broccoli, and a rich, garlicky Alfredo sauce baked until bubbly and golden—without the heavy carbs. It all comes together in one pan with simple ingredients you probably have on hand.

The flavors are familiar and cozy, and the prep is surprisingly quick. If you’re looking for a satisfying keto-friendly meal the whole family will eat, this one checks every box.

Easy Keto Chicken Alfredo Broccoli Bake – Comfort Food Without the Carbs

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 3 cups cooked chicken, shredded or cubed (rotisserie works well)
• 4 cups broccoli florets (fresh or frozen, bite-sized)
• 3 tablespoons butter
• 3 cloves garlic, minced
• 1 1/2 cups heavy cream
• 4 ounces cream cheese, softened and cubed
• 1 cup grated Parmesan cheese (freshly grated if possible)
• 1 cup shredded mozzarella (for topping)
• 1/2 teaspoon sea salt, or to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder (optional)
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• 1 tablespoon olive oil (for the pan, optional)

Method

 

1. Preheat and prep: Heat your oven to 375°F (190°C).Lightly grease a 9x13-inch baking dish with olive oil or butter.
2. Blanch the broccoli: Bring a pot of salted water to a boil. Add broccoli and cook for 2–3 minutes until bright green and just tender. Drain and set aside.If using frozen, thaw and pat dry to avoid excess water.
3. Warm the chicken: Place the shredded or cubed chicken in the baking dish. Scatter the blanched broccoli over the top. Set aside while you make the sauce.
4. Start the Alfredo base: In a medium saucepan over medium heat, melt the butter.Add minced garlic and cook for 30–60 seconds until fragrant, stirring often to prevent browning.
5. Add cream and cream cheese: Pour in the heavy cream and add the cream cheese cubes. Whisk until the cream cheese melts and the sauce is smooth, 3–4 minutes.
6. Season and thicken: Stir in Parmesan, salt, black pepper, onion powder, and red pepper flakes if using. Simmer gently for 2–3 minutes until slightly thickened.The sauce should coat the back of a spoon.
7. Combine in the dish: Pour the Alfredo sauce evenly over the chicken and broccoli. Toss gently to coat everything without breaking up the broccoli too much.
8. Add the cheese topping: Sprinkle shredded mozzarella over the top for a bubbly, golden finish.
9. Bake: Place in the oven and bake for 15–20 minutes, until the edges are bubbling and the top is lightly golden. For extra color, broil for 1–2 minutes at the end, watching closely.
10. Rest and serve: Let the bake rest for 5 minutes before serving.This helps the sauce set and makes cleaner scoops.

Why This Recipe Works

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• Balanced textures: Juicy chicken and crisp broccoli hold up under a creamy sauce, so every bite feels hearty.
• Fast, simple prep: Using rotisserie or pre-cooked chicken cuts down the time. The rest is a quick stovetop sauce and a short bake.
• Keto-friendly: Heavy cream, butter, and cheese bring flavor and richness without relying on flour or pasta.
• Customizable: You can use fresh or frozen broccoli, swap cheeses, or add low-carb veggies like mushrooms or spinach.
• Great for leftovers: This bake reheats well and tastes just as good the next day, making it perfect for meal prep.

Ingredients

• 3 cups cooked chicken, shredded or cubed (rotisserie works well)
• 4 cups broccoli florets (fresh or frozen, bite-sized)
• 3 tablespoons butter
• 3 cloves garlic, minced
• 1 1/2 cups heavy cream
• 4 ounces cream cheese, softened and cubed
• 1 cup grated Parmesan cheese (freshly grated if possible)
• 1 cup shredded mozzarella (for topping)
• 1/2 teaspoon sea salt, or to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder (optional)
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• 1 tablespoon olive oil (for the pan, optional)

Step-by-Step Instructions

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1. Preheat and prep: Heat your oven to 375°F (190°C).

   Lightly grease a 9×13-inch baking dish with olive oil or butter.

2. Blanch the broccoli: Bring a pot of salted water to a boil. Add broccoli and cook for 2–3 minutes until bright green and just tender. Drain and set aside.

   If using frozen, thaw and pat dry to avoid excess water.

3. Warm the chicken: Place the shredded or cubed chicken in the baking dish. Scatter the blanched broccoli over the top. Set aside while you make the sauce.
4. Start the Alfredo base: In a medium saucepan over medium heat, melt the butter.

   Add minced garlic and cook for 30–60 seconds until fragrant, stirring often to prevent browning.

5. Add cream and cream cheese: Pour in the heavy cream and add the cream cheese cubes. Whisk until the cream cheese melts and the sauce is smooth, 3–4 minutes.
6. Season and thicken: Stir in Parmesan, salt, black pepper, onion powder, and red pepper flakes if using. Simmer gently for 2–3 minutes until slightly thickened.

   The sauce should coat the back of a spoon.

7. Combine in the dish: Pour the Alfredo sauce evenly over the chicken and broccoli. Toss gently to coat everything without breaking up the broccoli too much.
8. Add the cheese topping: Sprinkle shredded mozzarella over the top for a bubbly, golden finish.
9. Bake: Place in the oven and bake for 15–20 minutes, until the edges are bubbling and the top is lightly golden. For extra color, broil for 1–2 minutes at the end, watching closely.
10. Rest and serve: Let the bake rest for 5 minutes before serving.

    This helps the sauce set and makes cleaner scoops.

How to Store

• Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or covered in the oven at 325°F until warmed through.
• Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.

  Reheat gently to avoid breaking the sauce.

• Meal prep tip: Portion into single-serve containers for quick lunches. Add a squeeze of lemon or a sprinkle of Parmesan when reheating to refresh the flavors.

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Health Benefits

• Low in carbs, high in fat: Ideal for keto or low-carb lifestyles, with fat from cream, cheese, and butter providing long-lasting satiety.
• Protein-packed: Chicken brings high-quality protein to support muscle and keep you full.
• Nutrient-dense vegetables: Broccoli offers fiber, vitamin C, vitamin K, and antioxidants—great for overall health and digestion.
• No added sugars or flours: The sauce thickens with cheese and cream, not starch, keeping carbs minimal.

Pitfalls to Watch Out For

• Watery bake: If broccoli isn’t drained and dried well, excess moisture can thin the sauce. Blanch briefly, drain thoroughly, and pat dry.
• Curdled sauce: Avoid high heat after adding dairy.

  Keep the sauce at a gentle simmer and whisk until smooth.

• Overcooked broccoli: Blanch just until crisp-tender. The oven will finish the job.
• Over-salting: Parmesan is salty. Taste the sauce before adding extra salt.
• Stringy cheese on reheating: Reheat low and slow.

  Add a splash of cream if needed to loosen the sauce.

Recipe Variations

• Bacon and Spinach: Stir in 4 slices of cooked, crumbled bacon and 2 cups fresh spinach (wilt in the hot sauce before combining).
• Mushroom Alfredo: Sauté 8 ounces sliced mushrooms in butter until browned, then fold into the bake for extra umami.
• Cajun Kick: Add 1–2 teaspoons Cajun seasoning to the sauce and top with pepper jack instead of mozzarella.
• Pesto Twist: Swirl 2–3 tablespoons basil pesto into the Alfredo before baking for herby brightness.
• Dairy-Light Option: Use a mix of heavy cream and unsweetened almond milk (3:1 ratio). Note the sauce will be thinner; add 1/4 teaspoon xanthan gum if you need extra body.
• Roasted Broccoli: For deeper flavor, roast broccoli at 425°F with olive oil, salt, and pepper for 12–15 minutes before adding to the dish.

FAQ

Can I use raw chicken instead of cooked?

Yes, but pre-cook it first for best texture. Dice chicken breasts or thighs, season with salt and pepper, and sauté in a little oil until cooked through.

Then proceed with the recipe.

Is this recipe gluten-free?

Yes. There’s no flour in the sauce, and all other ingredients are naturally gluten-free. Always check labels on cheeses and seasonings to be safe.

Can I use half-and-half instead of heavy cream?

You can, but the sauce will be thinner and less rich.

If you make this swap, simmer the sauce a bit longer to thicken, and consider adding a small pinch of xanthan gum to help it set.

What can I use instead of mozzarella on top?

Provolone, Monterey Jack, or a mild cheddar work well. For a sharper bite, try Gruyère or aged provolone.

How do I keep the sauce smooth?

Melt the cream cheese gently and whisk constantly. Keep the heat moderate and avoid boiling once the cheeses are in.

If it ever looks lumpy, a quick whisk or a brief blend with an immersion blender will fix it.

Can I make this ahead?

Yes. Assemble up to the point of baking, cover, and refrigerate for up to 24 hours. Add 5–10 minutes to the baking time if it’s going into the oven cold.

What should I serve with it?

A simple green salad with lemon vinaigrette or roasted asparagus keeps it light and low-carb.

If you’re not strictly keto, a small side of cauliflower rice works nicely.

How many carbs are in a serving?

Exact macros depend on your specific ingredients, but a typical serving lands around 5–7g net carbs. For precision, plug your brands into a nutrition calculator.

Final Thoughts

This Easy Keto Chicken Alfredo Broccoli Bake is comfort food made simple: familiar flavors, satisfying textures, and minimal fuss. It’s flexible enough for busy weeknights and tasty enough for guests.

Keep the ingredients on hand, and you can have a bubbling, cheesy casserole on the table in under an hour. Once you try it, you’ll want it in your regular rotation—keto or not.

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Sumayya

Sumayya is a home cook and recipe creator who shares simple, flavorful recipes made for everyday cooking. She believes good food should be easy, comforting, and enjoyed by everyone.