Low Carb Chicken Alfredo Casserole

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This Low Carb Chicken Alfredo Casserole is so easy to make and perfect for those following a low carb diet like Keto. Very filling and so easy to whip up, this casserole is a great option for those super busy nights when you want a homecooked meal. 

When making this low-carb casserole, I use frozen broccoli to save time but if you prefer, use fresh broccoli, although this method takes a bit longer and requires more work. 

I like to have a few meal ideas for those really busy nights and this quick low carb casserole is perfect. Especially when you use the steamable frozen bags.

I found them for less than a dollar at my local Walmart, so it’s an easy low carb food that you can stock up on. I love when that happens!

You could buy jarred alfredo sauce to make this recipe even easier but I am going to show you how to make a simple homemade low carb alfredo sauce that is so good, you will never want to buy the premade version again. 

What You’ll Need

• Chicken Breasts- I use boneless skinless chicken breast for this recipe. When thawing it out, I let it sit in an airtight container submerged in water for at least one day before cooking with it. This really improves the texture of even the lowest quality chicken in my experience. 
• Broccoli Florets- I buy the bagged frozen kind that you can steam right in the package. This really saves time but you can use fresh and steam it on the stove before using it for this recipe if you prefer. 
• Seasoning- Onion powder, garlic, chives, cayenne pepper, salt, pepper, and some diced garlic brings a delicious flavor to this recipe. 
• Olive Oil- This is my preferred oil for frying up chicken but you can use whichever oil you would normally use if you don’t have any on hand. Canola oil or vegetable oil would work as well but since each oil heats up at different rates, be sure to keep an eye on the temperature while cooking. 
• Heavy Cream- A staple in my home, heavy cream is necessary to make this low-carb alfredo sauce. 
• Butter- This ingredient not only gives the sauce a good flavor and texture it also helps give it a beautiful color. 
• Cheese- This recipe used both parmesan and mozzarella to create a deliciously cheesy casserole. 

How to Make Low Carb Alfredo Sauce 

Start this alfredo sauce by melting the butter in a saucepan on medium to high heat. Once the butter begins to liquefy, add the diced garlic to the pan. 

Cook for about 2-3 minutes, while stirring and making sure the garlic doesn’t burn to the pan. Once it is tender, add the heavy cream. Cook until the liquid begins to bubble slightly. Keep stirring and making sure that the ingredients do not stick to the sides of the pan. 

Stir in the rest of the seasonings and the cheeses. 

This alfredo sauce will begin to thicken as it cooks, continue cooking and stirring for about 10 minutes or until it reaches the desired consistency. 

How to Make this Low Carb Chicken Alfredo Casserole 

Cut chicken breast into cubes. In a frying pan, drizzled with olive oil cook the chicken until crispy on the edges and white on the inside. This can take about 5-10 minutes depending on the size of your chicken breast chunks. Right before removing the chicken from the pan, stir in the seasonings and let cook for about 1-2 minutes. 

Steam the broccoli and drain well. Pour the broccoli into a casserole dish. 

Add the chicken to the casserole dish. 

Pour the sauce on top of the chicken and broccoli. 

Stir all of the ingredients together. Be sure to spread the sauce throughout the casserole before moving on to the next step. 

Top with Cheese. I usually add about 1/8 of a cup of mozzarella to the top but you can add any cheese you would like. 

Bake in an oven preheated to 400 degrees and cook for about 10 minutes or until the cheese has melted. 

How to Store this Low Carb Casserole

Storing this casserole is easy, if you want to make dinner prep a breeze, prepares this casserole in the morning, cover with foil and then bake in the evening but be sure to add a few minutes of bake time. 

If storing leftovers to eat throughout the week, place leftovers in an airtight container. This casserole with keep for about 5-7 days and still taste great each time you heat up a portion for a quick meal. 

Products to Make this Recipe Easier

Casserole Dish 

Saucepan 

Cutting Board

Steamer 

Looking for more Easy Low Carb Dinners?

Shredded Slow Cooker Chicken Cacciatore

Keto Chicken & Rice Soup {Easy Keto Crockpot Dump Meal}

Gluten-Free SCD Deep Dish Pizza

Perfect Ribs on the Grill

Low Carb Roasted Tomato Basil Soup with Keto Grilled Cheese

27 Quick Keto Dinner Ideas in 30 Minutes or Less!

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Low Carb Chicken Alfredo Casserole

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Ingredients

• 3 lbs of Broccoli
• 2 lbs. of Boneless, Skinless Chicken Breast
• 1 Teaspoon of Onion Powder
• 1/2 Teaspoon of Chives
• 1 Tteaspoon of Garlic Powder
• 1/4 Teaspoon Salt
• 1/4 Teaspoon of Pepper
• Dash of Cayenne Pepper
• 1/8 Teaspoon of Italian Seasoning
• 1 Tablespoon of Olive Oil
• For the Alfredo Sauce
• 1 and a 1/2 Cups of Heavy Cream
• 2 Tablespoons of Butter
• 3 Tablespoons of Diced Garlic
• 1 Cup of Shredded Mozzarella
• 1/2 Cup of Parmesan Cheese
• Dash of Salt and Pepper

Instructions

How to Make Low Carb Alfredo Sauce 

Start this alfredo sauce by melting the butter in a saucepan on medium to high heat. Once the butter begins to liquefy, add the diced garlic to the pan. 

Cook for about 2-3 minutes, while stirring and making sure the garlic doesn't burn to the pan. Once it is tender, add the heavy cream. Cook until the liquid begins to bubble slightly. Keep stirring and making sure that the ingredients do not stick to the sides of the pan. 

Stir in the rest of the seasonings and the cheeses. 

This alfredo sauce will begin to thicken as it cooks, continue cooking and stirring for about 10 minutes or until it reaches the desired consistency. 

How to Make this Low Carb Chicken Alfredo Casserole 

Cut chicken breast into cubes. In a frying pan, drizzled with olive oil cook the chicken until crispy on the edges and white on the inside. This can take about 5-10 minutes depending on the size of your chicken breast chunks. Right before removing the chicken from the pan, stir in the seasonings and let cook for about 1-2 minutes. 

Steam the broccoli and drain well. Pour the broccoli into a casserole dish. 

Add the chicken to the casserole dish. 

Pour the sauce on top of the chicken and broccoli. 

Stir all of the ingredients together. Be sure to spread the sauce throughout the casserole before moving on to the next step. 

Top with Cheese. I usually add about 1/8 of a cup of mozzarella to the top but you can add any cheese you would like. 

Bake in an oven preheated to 400 degrees and cook for about 10 minutes or until the cheese has melted.