Creamy Keto Alfredo Chicken Bake

Creamy keto alfredo chicken bake in dish. Gluten-free, low carb casserole with cheese and parsley.

Living in the Dominican Republic as a missionary dad comes with its own set of culinary challenges—especially when you’re managing type 2 diabetes and trying to keep dinners both low-carb and family-approved. This creamy keto Alfredo chicken bake is one of those rare dishes that checks every box: rich enough to satisfy cravings, simple enough for a weeknight, and adaptable even when certain ingredients are tough to find. With two kids still at home, this cheesy, saucy chicken bake has become one of our go-to comfort meals. I’ve made it countless times—especially when I need to stretch a few pantry staples into something that tastes like a restaurant dish.

If you’re on a keto journey and craving something rich and satisfying, this creamy keto Alfredo chicken bake will quickly become your go-to dish. It’s the perfect blend of tender chicken, velvety Alfredo sauce, and gooey cheese, all baked to perfection. Back when cream cheese was unavailable for weeks here, I had to get creative. That’s when I started perfecting this Alfredo bake using just heavy cream and Parmesan—now I prefer it that way.

This recipe is a true crowd-pleaser, offering a comforting taste without the carbs. Even my teenage son, who usually turns his nose up at anything labeled keto, went back for seconds the first time I made this. With just a handful of ingredients, you can whip up a delightful meal that feels indulgent yet aligns perfectly with your low-carb lifestyle.

Keto Alfredo Chicken Bake

For those following a low-carb lifestyle, this keto Alfredo chicken bake is a delightful option that combines simplicity with indulgence.

The dish features tender chicken breasts enveloped in a creamy Alfredo sauce, making it a satisfying choice for dinner.

With a handful of ingredients and straightforward preparation, this recipe stands out as a staple for any keto enthusiast.

Ingredients That Make the Magic Happen

The foundation of this creamy dish lies in its carefully selected ingredients.

Boneless, skinless chicken breasts ensure that the meat stays juicy, while heavy cream and Parmesan cheese create the rich sauce that defines Alfredo.

Topped with gooey mozzarella, each bite is a comforting experience that doesn’t compromise dietary goals.

Preparation Steps to Consider

Start by preheating your oven to 375°F (190°C).

This ensures that the chicken cooks evenly, resulting in a perfectly baked dish.

Next, season the chicken with salt, pepper, and Italian seasoning, allowing those flavors to meld as they bake. I’ve learned to season a little heavier here because local chicken can be a bit bland compared to what we had back in the States.

While the oven is heating, you can whip up the Alfredo sauce in a saucepan.

Combine heavy cream, minced garlic, and Parmesan cheese over medium heat, stirring until smooth. Since dairy is expensive here, I often cut the heavy cream with a little evaporated milk and it still turns out great.

This step is where the magic begins, as the sauce thickens and develops a rich flavor profile.

Bringing It All Together

Once the sauce is ready, pour it generously over the seasoned chicken breasts.

Make sure they are thoroughly coated to maximize flavor and moisture.

Sprinkle the shredded mozzarella on top for that irresistible bubbly finish as it bakes.

The Baking Process

Place the prepared dish in the oven and let it bake for 25-30 minutes.

During this time, the chicken will cook through, and the cheese will turn a beautiful golden brown.

The delightful aroma wafting through your kitchen will be a sure sign that something delicious is on the way.

Serving Suggestions and Garnishing

Once baked, take a moment to let the dish rest before serving.

Garnishing with fresh parsley adds not only visual appeal but also a touch of freshness to balance the richness of the dish.

Serve alongside a simple salad or steamed vegetables for a complete low-carb meal. We usually serve it with a side of sautéed local greens—whatever’s freshest at the roadside stand that week.

Delicious Keto Alfredo Chicken Bake Recipe

This keto Alfredo chicken bake is a mouthwatering dish filled with juicy chicken breasts smothered in a creamy Alfredo sauce and topped with melted cheese. It’s rich, satisfying, and incredibly easy to make, making it a staple for any low-carb dinner.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. Prepare the Chicken: Place the chicken breasts in a baking dish and season with salt, pepper, and Italian seasoning.
  3. Make the Alfredo Sauce: In a medium saucepan over medium heat, combine heavy cream, minced garlic, and Parmesan cheese. Stir until the cheese is melted and the sauce is smooth.
  4. Combine: Pour the Alfredo sauce over the chicken breasts, ensuring they’re well coated. Top with shredded mozzarella cheese.
  5. Bake: Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
  6. Serve: Garnish with fresh parsley before serving. Enjoy your creamy keto Alfredo chicken bake!

Ingredient Substitutions

Try These If You’re Missing an Ingredient:

  • Chicken Thighs instead of chicken breasts for juicier, more flavorful results.
  • Cream cheese (2 oz) instead of part of the heavy cream for a thicker sauce.
  • Grated Romano cheese in place of Parmesan if that’s what you have on hand.
  • Shredded Monterey Jack instead of mozzarella for a milder, buttery melt.
  • Pre-cooked rotisserie chicken instead of raw breasts to cut prep time in half.

Cook and Prep Times

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Servings: 4 servings

Pro Tips

Get the Most from Your Keto Alfredo Chicken Bake:

  1. Pound your chicken breasts to even thickness for quicker, more consistent cooking.
  2. Let the sauce simmer for a few minutes until it thickens slightly before pouring—it prevents watery results.
  3. Use freshly grated Parmesan for a smoother, creamier sauce and better flavor.
  4. Add a pinch of nutmeg to the Alfredo sauce to enhance the creamy depth.
  5. Rest the dish for 5–10 minutes before serving so the sauce sets and flavors meld.

Tip from Grammie Shirley

If your sauce ends up too thick after baking, stir in a splash of warm cream just before serving to loosen it up without losing richness.

Nutrition & Serving Info

  • Calories (est.): 450 per serving
  • Protein: 40g
  • Fat: 30g
  • Carbohydrates: 4g
  • Fiber: 0g
  • Net Carbs: 4g
  • Servings: 4

Q&A

1. Can I make this ahead of time?

Yes! Assemble the dish and refrigerate it uncooked for up to 24 hours. Add 5–10 minutes to the baking time if cooking straight from the fridge.

2. Is this recipe freezer-friendly?

Absolutely. Bake first, cool completely, then freeze. Reheat in the oven at 350°F until warmed through.

3. Can I use pre-shredded cheese?

Yes, though freshly shredded cheese melts better and avoids the additives in pre-shredded varieties that can affect texture.

4. What vegetables go best with this dish?

Steamed broccoli, sautéed spinach, or roasted zucchini are excellent low-carb sides that complement the richness.

5. How can I keep the chicken from drying out?

Cover the dish loosely with foil for the first 15 minutes of baking, then uncover to let the cheese brown.

Final Thoughts

This keto Alfredo chicken bake is more than just a low-carb dinner—it’s a creamy, comforting staple that brings my family around the table even on the busiest days. It’s easy to adapt, quick to prep, and never fails to hit the spot, whether you’re navigating dietary goals or just trying to make something hearty with what’s in the fridge. I hope it becomes one of your weeknight favorites too.

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