Low-Carb Keto Chicken Alfredo Casserole

On a rainy Tuesday in the Dominican Republic, with two of our four kids helping peel garlic and the power flickering on and off, I pulled together this keto chicken alfredo casserole for dinner. Managing type 2 diabetes has made me rethink how I cook, especially with comfort food. Alfredo used to be a carb-heavy indulgence, but now it’s become one of our weeknight go-tos, reinvented with fresh chicken and local cheese when I can find it. This dish is creamy, deeply satisfying, and doesn’t spike my blood sugar—perfect after a long day in the mission field.

Imagine sitting down to a meal that’s not only delicious but also makes you feel good about your choices. This casserole is like a warm embrace on your plate, filled with flavors that will make you forget it’s low-carb. Whether you’re feeding a family or prepping for the week, this dish is as pleasing as it is practical.

Why Choose Keto Chicken Alfredo Casserole?

This dish offers a satisfying way to enjoy the classic flavors of chicken alfredo while adhering to a low-carb lifestyle.

It’s rich and creamy, providing the comfort food experience that many seek without the guilt of high-carb alternatives.

Perfect for those evenings when you need something hearty, this casserole can easily become a family favorite.

Ingredients That Create Comfort

The foundation of this casserole includes juicy shredded chicken and a combination of heavy cream, cream cheese, and parmesan, which come together to form a luscious sauce.

With the addition of mozzarella on top, it creates a beautifully golden crust that tempts anyone’s taste buds.

A hint of garlic and Italian seasoning elevates the flavors, ensuring each bite is as delicious as the last.

I often swap out the parmesan for a Dominican white cheese called queso de hoja when it’s on sale at our corner colmado. It melts beautifully and gives the sauce a mild tang.

Preparation Made Easy

Getting this dish ready is a straightforward process.

Start by sautéing minced garlic in olive oil until fragrant, which sets the stage for the creamy sauce.

The next steps involve mixing the cream, cheeses, and seasonings before adding the chicken, turning it into a delightful blend that is both hearty and satisfying.

One trick I learned the hard way: use softened cream cheese. I tried it straight from the fridge once and ended up with lumpy sauce. Now I leave it out while prepping other ingredients.

Baking to Perfection

Once combined, transfer the mixture to a greased baking dish and top it off with shredded mozzarella cheese.

Baking at 375°F for about 25 to 30 minutes allows the casserole to bubble and develop that coveted golden crust, making the kitchen smell irresistible.

Let it cool slightly before serving to let those flavors settle and intensify.

Because our oven runs hot and fluctuates with the island power grid, I cover the dish loosely with foil for the first 15 minutes, then remove it to let the top brown.

Serving Suggestions

This casserole is perfect on its own but can be paired with a simple side salad or steamed vegetables for a complete meal.

The rich and creamy texture makes it satisfying enough to stand alone, while fresh herbs sprinkled on top add an extra pop of flavor and freshness.

For an extra touch, a sprinkle of additional parmesan right before serving can enhance the dish’s cheesy goodness.

My two youngest kids aren’t fans of broccoli, so I often serve their portions with a side of sliced cucumbers tossed in vinegar and salt—quick, crunchy, and fuss-free.

Nutrition Information

For those monitoring their dietary intake, this casserole offers a wonderful balance of protein and fats with minimal carbohydrates.

With around 450 calories per serving, it provides a fulfilling meal option that aligns with ketogenic goals.

Each portion features approximately 30g of protein and only 5g of carbs, ensuring a nutritious choice that doesn’t compromise on taste.

Managing my diabetes means I watch carbs closely. I check my levels after meals like this, and this casserole always keeps them steady—unlike the pasta versions I used to eat.

Delicious Keto Chicken Alfredo Casserole Recipe

This keto chicken alfredo casserole combines juicy chicken, a creamy alfredo sauce, and melted cheese in a satisfying bake. It’s savory, with a hint of garlic and plenty of cheesy goodness, making it a perfect dish for those chilly evenings or busy weeknights.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup heavy cream
• 1 cup grated parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 cup broccoli florets (optional)
• 1/2 cup cream cheese

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat and sauté minced garlic until fragrant, about 1 minute.
3. In a large mixing bowl, combine heavy cream, cream cheese, parmesan cheese, Italian seasoning, salt, and pepper. Mix until smooth.
4. Add shredded chicken and broccoli florets to the cheese mixture. Stir until well combined.
5. Transfer the mixture to a greased baking dish and top with shredded mozzarella cheese.
6. Bake in the preheated oven for 25-30 minutes, or until the top is bubbly and golden brown.
7. Let it cool slightly before serving. Enjoy your delicious keto chicken alfredo casserole!

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Pro Tips

1. Let cream cheese soften at room temperature for 20 minutes to help it blend smoothly into the sauce.
2. Mix the sauce ingredients together before adding the chicken—it ensures the flavor spreads evenly.
3. Pat the casserole mixture flat in the dish so the mozzarella browns evenly on top.
4. Let the casserole sit for at least 5 minutes before cutting—it firms up and slices better.
5. A sprinkle of chopped parsley or fresh basil adds brightness and color, especially if you’re serving guests.

Ingredient Substitutions

1. Heavy cream → unsweetened coconut cream for a dairy-free version.
2. Parmesan cheese → queso de hoja or Romano for a local or sharper flavor.
3. Olive oil → avocado oil or butter.
4. Broccoli florets → chopped spinach or zucchini slices.
5. Cream cheese → mascarpone or ricotta (note: ricotta adds a lighter texture).

Tip from Grammie Shirley

Store leftovers in individual containers so they’re easy to reheat for lunch. Add a splash of cream before microwaving to bring back the creamy texture.

Q&A

1. Can I use rotisserie chicken?
   Yes, just remove the skin and shred the meat. It saves prep time and works well.
2. Can I freeze this casserole?
   Absolutely. Assemble and freeze before baking, or freeze leftovers in portions.
3. What if I don’t like broccoli?
   Swap it with zucchini, spinach, or cauliflower—just avoid watery veggies like tomatoes.
4. Is this suitable for diabetics?
   It’s very low in carbs and high in protein and fat, which helps maintain stable blood sugar levels. Still, monitor your own responses.
5. Can I make this ahead?
   Yes, assemble up to 24 hours ahead and store covered in the fridge until ready to bake.

Nutrition & Serving Info

• Estimated per serving (1/6th of casserole):
• Calories: 450 kcal
• Protein: 30g
• Fat: 35g
• Carbohydrates: 5g
• Fiber: 1g
• Net Carbs: 4g
• Servings: 6

Whether you’re managing your carbs, feeding a family, or just craving something creamy and satisfying, this keto chicken alfredo casserole delivers comfort without compromise. It’s a dish we’ve returned to time and again—not just for the taste, but for the peace of mind it brings when you’re trying to eat well without overcomplicating life. I hope it finds a place at your table too, bringing warmth, flavor, and maybe even a little joy to your week.