Keto chicken and broccoli alfredo casserole is a tasty, filling dinner for any night of the week. Low on carbs, but big on flavor, you’ll love this creamy dish!

cheesy Keto Chicken and Broccoli Alfredo Casserole

This keto dish is a new spin on our popular keto chicken alfredo casserole recipe. We love broccoli and chicken, especially when smothered in a luscious, cheesy sauce.

This recipe for chicken and broccoli alfredo is very easy to make, so you can serve it just about any night of the week. It is a flavorful way to break up some of your normal weeknight picks for something fresh and delicious while keeping your macros in check.

If you love all things alfredo as much as we do give our low carb chicken alfredo lasagna a try too!

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Keto Chicken and Broccoli Alfredo Casserole ingredients

Ingredients You’ll Need

Here’s what to get in order to make this keto friendly casserole.

  • Broccoli florets – You can get full heads of broccoli, broccoli florets, or potentially frozen florets (thawed and drained of excess moisture). Just make sure to chop them into bite sized pieces.
  • Chicken breast – Chop the chicken into small, roughly equal pieces.
  • Seasonings – Onion powder, garlic powder, salt, and pepper.
  • Olive oil – You can use a different light tasting oil if you prefer.
  • Keto Alfredo Sauce – You can follow our recipe for keto alfredo sauce or use your favorite brand. If you use a canned sauce the consistency may be different. Make sure you watch the carb count!
  • Shredded mozzarella cheese – You can shred your own if you prefer. If you want to shred your own, it helps to freeze the fresh cheese for about 15 minutes first.
Keto Chicken and Broccoli Alfredo Casserole in black casserole dish

Instructions

To make this, follow these easy instructions.

Step 1 – Prepare the chicken. To start, cut the chicken breast into 1-inch cubes. We find using poultry shears makes this easier but a sharp knife works too. Next, sprinkle the cubes with onion powder, garlic powder, salt, and pepper.

Add the olive oil and the cubed chicken into a medium skillet set over medium-high heat. Cook for approximately 10 minute or until chicken is cooked through. Set the chicken aside.

Step 2 – Prepare the alfredo sauce. When the chicken is ready, preheat the oven to 350 degrees F.

In a small pot, heat the keto alfredo sauce over medium low heat. When it is hot, add 3 ounces of mozzarella cheese to the sauce and stir until it is melted and the sauce is smooth.

Step 3 – Assemble the casserole and bake. Prepare a 13×9 inch casserole dish by spraying it with non-stick spray and then spread ½ cup of keto alfredo sauce on the bottom.

Next, add half of the broccoli to the dish making a layer of it on the bottom.

Top the broccoli with half of the cooked chicken. You can let the chicken fill in the spaces between the broccoli to fill the dish.

Pour ¾ cup of keto alfredo sauce over the broccoli and chicken and then prinkle 4.5 ounces of mozzarella on top.

Repeat these steps, using the remaining broccoli and chicken to make a layer, followed by the remaining keto alfredo sauce, and top with the last of the mozzarella cheese.

Place the casserole in the oven and bake for 30 minutes or until the casserole is warmed through and the cheese is fully melted. Serve warm and enjoy!

Keto Chicken and Broccoli Alfredo Casserole in black casserole dish

Can I Use Frozen Broccoli? 

Yes, defrost broccoli in a microwave or overnight in the fridge. It does not need to be hot and we recommend removing any excessive moisture. When thawed, chop it up and add the broccoli as instructed. 

How to Store It

Allow the casserole to cool completely. Once cooled, place it in an airtight container and refrigerate for up to about 4 to 5 days. To reheat, preheat your oven to 325 degrees F and cook for about 25 to 30 minutes or until it is heated through.

If you prefer, you can warm up an individual portion in the microwave. To do this, cook on high in a microwave safe bowl for about 2 to 3 minutes or until warmed through.

We don’t recommend freezing this dish because Alfredo sauce tends to separate when frozen.

cheesy Keto Chicken and Broccoli Alfredo Casserole

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Servings: 10
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins

Keto Chicken and Broccoli Alfredo Casserole

Keto chicken and broccoli alfredo casserole is a tasty low carb dinner filled with chicken and broccoli baked in a cheesy sauce.

Ingredients

Instructions

  • Cut the chicken breast into 1-inch cubes and sprinkle with onion powder, garlic powder, salt, and pepper.
  • In a skillet over medium high heat add your olive oil and the cubed chicken. Cook for approximately 10 minute, or until chicken is cooked through. Set aside.
  • Steam the broccoli. Place cut broccoli florets in a microwave safe bowl with 1 cup of water. Cover with a damp paper towel and microwave on high for approximately 3 minutes or until the broccoli is fork tender. Don’t overcook!
  • Drain the broccoli and pat dry with a paper towel. Set aside.
  • Preheat oven to 350 degrees F.
  • In a small pot heat the keto alfredo sauce over medium low heat. When it is hot add 3 ounces of mozzarella cheese to the sauce and stir until it is melted and the sauce is smooth.
  • Prepare a 13×9 inch casserole dish by spraying it with non-stick spray then spread ½ cup of keto alfredo sauce on the bottom.
  • Next add half of the broccoli to the dish making a layer of it on the bottom.
  • Top with half of the cooked chicken. Let the chicken fill in the spaces between the broccoli to fill the dish.
  • Pour ¾ cup of keto alfredo sauce over the broccoli and chicken.
  • Sprinkle 4.5 ounces of mozzarella on top.
  • Repeat steps using the remaining broccoli and chicken to make a layer, followed by the remaining keto alfredo sauce, and topped with the last of the mozzarella cheese.
  • Place in oven and bake for 30 minutes, or until the casserole is warmed through and the cheese is fully melted.

Nutrition

Serving: 6ounces, Calories: 486kcal, Carbohydrates: 6g, Protein: 34g, Fat: 36g, Saturated Fat: 21g, Trans Fat: 1g, Cholesterol: 170mg, Sodium: 726mg, Potassium: 542mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1430IU, Vitamin C: 37mg, Calcium: 399mg, Iron: 1mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Main
Cuisine: American
Keyword: chicken broccoli alfredo