Keto Chicken Alfredo Broccoli Bake Recipe – Easy Family Dinner Idea

The first time I pulled this keto chicken alfredo broccoli bake from the oven, my kitchen smelled like pure, creamy comfort. Honestly, I’m not even exaggerating—the cheesy aroma had everyone hovering and peeking in before it was even out of the oven. This isn’t just another “keto casserole;” it’s the dish my family asks for when we’re craving something hearty, soul-warming, and still totally guilt-free.

I stumbled onto this recipe during a hectic week when I had leftover rotisserie chicken and some broccoli that needed rescuing from the crisper drawer. And, let’s be real—when you’re eating low-carb, the craving for something that tastes as rich and indulgent as classic alfredo is real. This bake solves all that. It combines tender chicken, vibrant broccoli, and a lusciously creamy alfredo sauce—all topped with a bubbling, golden cheese layer that’s hard to resist.

What makes this keto chicken alfredo broccoli bake shine is how effortlessly it comes together. No fancy ingredients, no complicated steps. Just wholesome, simple food that’s big on flavor and low on carbs. As someone who’s been testing and tweaking keto recipes for years, I can tell you: this one hits that perfect balance of comforting and nourishing, without any of the fuss.

Whether you’re cooking for picky eaters, meal prepping for a busy week, or just want a dinner that feels like a treat but fits your macros, you’ll love how this recipe fits into your dinner routine. Plus, it’s easy to make ahead, freezer-friendly, and reheats like a dream. If you love cozy, satisfying dinners that don’t derail your low-carb goals, this keto chicken alfredo broccoli bake is about to become your go-to.

Why You’ll Love This Keto Chicken Alfredo Broccoli Bake

After making this keto chicken alfredo broccoli bake more times than I can count (seriously, it’s on a near-weekly rotation here), I’ve learned exactly what makes it so crave-worthy. Here’s why you’ll want to bookmark this recipe:

• Quick & Easy: From fridge to table in under an hour, it’s perfect for busy nights when you need real food fast—no marathon cooking sessions required.
• Simple Ingredients: Everything here is easy to find. Most of the time, I already have everything on hand—no need for a special grocery run.
• Perfect for Family Dinners: This bake is a crowd-pleaser for adults and kids alike. Even my veggie-skeptical nephew goes back for seconds (it’s the cheese, I swear).
• Unbelievably Creamy & Cheesy: The homemade alfredo sauce is silky smooth, and the gooey cheese on top is just irresistible.
• Low-Carb, High-Protein: Designed for keto, but you’d never guess it’s healthy. It’s filling and satisfying without the carb crash.

What sets my version apart? It’s all about the sauce! I blend softened cream cheese and heavy cream with real parmesan and mozzarella for a sauce that’s rich but not heavy. I also like to sauté the garlic in butter first—this gives the sauce a deeper, toasty flavor that makes a huge difference. And let’s not forget the broccoli—it’s lightly blanched so it’s tender but never mushy.

This isn’t just a “throw it together” meal. It’s the kind of dinner that makes you slow down and savor each bite—comforting, cheesy, and just the right amount of indulgent. You can make it ahead, bring it to a potluck, or freeze individual portions for those nights when you just need something easy and delicious. If you’re new to keto casseroles, or just need a fresh dinner idea, this keto chicken alfredo broccoli bake will definitely win you over!

Ingredients Needed for Keto Chicken Alfredo Broccoli Bake

This recipe is all about simple, wholesome ingredients that work together for big flavor (and that melty, cheesy top!). Here’s what you’ll need:

• Cooked Chicken Breast (2 cups / about 340g, shredded or diced) – Rotisserie chicken works great, or use any leftover baked or poached chicken. I’ve even used grilled chicken for a smoky twist!
• Broccoli Florets (3 cups / about 285g, fresh or frozen) – You want florets, not huge stalks. If using frozen, thaw and drain first.
• Heavy Cream (1 cup / 240ml) – This is your base for creamy alfredo. I’ve tried both organic and conventional; honestly, both work well, but organic gives a richer flavor.
• Cream Cheese (4 oz / 115g, softened) – Softening helps it melt smoothly into the sauce. I like Philadelphia for the best texture.
• Shredded Mozzarella Cheese (1 cup / 113g, divided) – For that gooey, stretchy cheese layer. Pre-shredded is fine, but fresh melts better.
• Grated Parmesan Cheese (3/4 cup / 70g, divided) – Adds that salty, nutty flavor. Freshly grated is best, but pre-grated works in a pinch.
• Unsalted Butter (2 tbsp / 28g) – For sautéing garlic and giving the sauce extra richness.
• Garlic (2 cloves, minced) – Fresh is best. Jarred is okay if you’re in a rush, but the flavor won’t be quite as vibrant.
• Sea Salt (1/2 tsp) – Adjust to taste, especially if your chicken is already seasoned.
• Black Pepper (1/2 tsp) – Fresh cracked is my go-to, but use what you have.
• Ground Nutmeg (1/4 tsp, optional) – A classic in alfredo sauce; totally optional, but it adds warmth and depth.
• Fresh Parsley (1 tbsp, chopped, optional) – For a pop of color and fresh flavor at the end.

Ingredient Notes & Substitutions:

• For a dairy-free version, use coconut cream and dairy-free cheese—though the flavor will change a bit!
• You can swap broccoli with cauliflower florets, or do a mix of both for extra veggie power.
• If you don’t have cream cheese, full-fat Greek yogurt works in a pinch (but keep it low-carb for keto).
• For a spicier twist, add a pinch of red pepper flakes to the sauce.

Everything here is easy to find at any grocery store, and you can mix and match with what’s on hand. The magic is in the creamy sauce and that golden cheese crust!

Equipment Needed

You don’t need a fancy kitchen to whip up this keto chicken alfredo broccoli bake. Here’s what I use every time (and a few budget-friendly tips if you’re just getting started):

• 9×13-inch Baking Dish – Glass, ceramic, or metal all work. If you don’t have this size, two smaller dishes will do.
• Medium Saucepan or Skillet – For making the alfredo sauce. Nonstick makes cleanup easier, but stainless steel gives a great sear on the garlic.
• Mixing Spoon or Silicone Spatula – I prefer silicone because it doesn’t scratch my pans.
• Whisk – Essential for smooth, lump-free sauce. If you don’t have one, a fork will work in a pinch.
• Steamer Basket or Microwave-Safe Bowl – For blanching the broccoli. If you’re short on time, the microwave is your friend.
• Measuring Cups & Spoons – Accuracy matters for keto, so don’t eyeball the cream or cheese!
• Sharp Knife & Cutting Board – For prepping chicken and veggies.
• Oven Mitts – Trust me, that bubbling cheese gets hot.

If you’re missing something, get creative! I’ve baked this in a large cast-iron skillet before (hello, more crispy edges). And if your sauce pan gets scorched cheese stuck on, soak it right away—makes cleanup a breeze. Honestly, you don’t need top-of-the-line tools; just show your equipment a little TLC and it’ll last for years.

How to Make Keto Chicken Alfredo Broccoli Bake

1. Preheat and Prep:
   
   Preheat your oven to 375°F (190°C). Grease a 9×13-inch (23x33cm) baking dish with a bit of butter or nonstick spray. This prevents any sticking and helps with that golden crust.
2. Blanch the Broccoli:
   
   Bring a pot of water to a boil or use a steamer basket. Add 3 cups (285g) broccoli florets and cook for 3-4 minutes, just until they turn bright green and slightly tender. (Don’t overcook—they’ll soften more in the oven.) Drain well and set aside. If using frozen, thaw and pat dry.
3. Make the Alfredo Sauce:
   
   In a medium skillet over medium heat, melt 2 tbsp (28g) unsalted butter. Add 2 cloves minced garlic and sauté for about 1 minute, until fragrant but not browned. Add 4 oz (115g) cream cheese and stir until it begins to melt and blend with the butter.
4. Create the Creamy Base:
   
   Pour in 1 cup (240ml) heavy cream while whisking. Keep stirring until the cream cheese is fully incorporated and the sauce is smooth. If it looks a bit lumpy at first, don’t panic—it melts out as you whisk and warm it.
5. Cheese It Up:
   
   Add 1/2 cup (35g) grated parmesan and 1/2 cup (56g) shredded mozzarella. Keep stirring until the cheese melts into a thick, creamy sauce. Season with 1/2 tsp salt, 1/2 tsp pepper, and 1/4 tsp nutmeg (if using).
6. Combine Chicken and Broccoli:
   
   Add 2 cups (340g) cooked chicken and your blanched broccoli to the skillet. Toss everything together until evenly coated in sauce. The mixture should be thick, creamy, and loaded with chunks of chicken and broccoli.
7. Transfer to Baking Dish:
   
   Spoon the chicken-broccoli mixture into your prepared baking dish. Spread it evenly with a spatula

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