About This Recipe

This Keto Chicken Alfredo Casserole is the ultimate comfort food for anyone following a low-carb lifestyle. Imagine tender pieces of chicken mixed with roasted cauliflower instead of pasta, all coated in a creamy homemade alfredo sauce made from butter, heavy cream, garlic, and parmesan cheese. The entire dish is baked until bubbly and golden on top, giving it that irresistible mix of creamy and cheesy textures that keto fans love.

Unlike traditional alfredo dishes loaded with carbs from fettuccine or other pasta, this recipe swaps them out for cauliflower florets, which hold the sauce beautifully and add a mild, slightly nutty flavor. It’s a meal that satisfies those comfort-food cravings without kicking you out of ketosis.

It’s also incredibly versatile — perfect for weeknight dinners, meal prep, or serving guests who won’t even realize it’s keto. The casserole reheats well, freezes easily, and can be customized with extra add-ins like spinach, bacon, or mushrooms. Each serving is loaded with protein and healthy fats while keeping net carbs low, making it a balanced, satisfying choice for any stage of your keto journey.

This dish is also family-friendly: even picky eaters love the creamy sauce and gooey cheese topping. Whether you’re new to keto or a long-time pro, this Chicken Alfredo Casserole will quickly become one of your go-to dinners — indulgent, easy, and perfectly keto-approved.

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Why You’ll Love This Recipe

Rich, creamy, and cheesy without the carbs
Great for meal prep or next-day leftovers
Family-friendly keto comfort food
Only 6g net carbs per serving

Servings: 4-6

Ingredients

2 cups cooked chicken breast, shredded or cubed
4 cups cauliflower florets
2 tbsp butter
3 cloves garlic, minced
1 cup heavy cream
3/4 cup grated parmesan cheese
1/2 cup shredded mozzarella (plus extra for topping)
2 oz cream cheese
Salt & pepper to taste
Chopped parsley for garnish

Instructions

Preheat oven to 190°C (375°F).
Steam or lightly boil the cauliflower florets for 5–6 minutes until just tender. Drain well.
In a skillet, melt butter over medium heat and sauté garlic until fragrant (about 1 minute).
Add heavy cream and cream cheese, stirring until smooth and thickened.
Stir in parmesan and mozzarella until melted into a creamy sauce. Season with salt and pepper.
In a baking dish, combine cooked chicken, cauliflower, and the sauce. Mix evenly.
Sprinkle extra mozzarella on top.
Bake for 20–25 minutes until bubbly and golden brown.
Garnish with parsley before serving.

Nutrition

(per serving)

Calories: 460
Fat: 35 g
Protein: 31 g
Net Carbs: 6 g
Fiber: 2 g

FAQ

Can I use rotisserie chicken?
Yes! Shredded rotisserie chicken works perfectly and saves time.

Can I make it ahead?
Absolutely. Assemble the casserole and refrigerate up to 24 hours before baking.

Can I freeze it?
Yes, it freezes well for up to 2 months. Reheat in the oven until hot and bubbly.

Can I use broccoli instead of cauliflower?
Sure — broccoli adds a great color and texture contrast.

Variations & Substitutions

Add spinach or mushrooms for extra nutrients.
Swap parmesan for asiago or gruyère for a deeper flavor.
Add crumbled bacon for extra richness and smokiness.
For a dairy-free version, use coconut cream and dairy-free cheese alternatives.

Serving Suggestions

Serve with a side of green beans, zucchini noodles, or a crisp Caesar salad for a complete keto dinner. It’s also delicious topped with fresh herbs or a sprinkle of chili flakes for a little heat.

Recipe Card

Keto Chicken Alfredo Casserole – Creamy Low-Carb Comfort Food

Name: Keto Chicken Alfredo Casserole – Creamy Low-Carb Comfort Food
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Low Carb / Keto
Ingredients: 2 cups cooked chicken breast, shredded or cubed; 4 cups cauliflower florets; 2 tbsp butter; 3 cloves garlic, minced; 1 cup heavy cream; 3/4 cup grated parmesan cheese; 1/2 cup shredded mozzarella (plus extra for topping); 2 oz cream cheese; Salt & pepper, to taste; Chopped parsley for garnish

A rich and creamy baked casserole that swaps pasta for cauliflower, combining tender chicken and a luscious alfredo sauce — all while staying low-carb and keto-friendly.

Yield: 4 servings • Prep: 10 min • Cook: 25 min • Total: 35 min

Ingredients

2 cups cooked chicken breast, shredded or cubed
4 cups cauliflower florets
2 tbsp butter
3 cloves garlic, minced
1 cup heavy cream
3/4 cup grated parmesan cheese
1/2 cup shredded mozzarella (plus extra for topping)
2 oz cream cheese
Salt & pepper, to taste
Chopped parsley for garnish

Instructions

Preheat oven to 190 °C (375 °F).
Steam or blanch cauliflower florets 5–6 min until just tender. Drain well.
In a skillet, melt butter and sauté garlic until fragrant (≈1 min).
Stir in heavy cream and cream cheese, mixing until smooth and slightly thickened.
Add parmesan and mozzarella, stirring until melted and sauce is creamy. Season with salt & pepper.
In a baking dish, combine chicken, cauliflower, and the sauce.
Sprinkle extra mozzarella over top.
Bake 20–25 min until bubbly and golden on top.
Garnish with chopped parsley before serving.

Nutrition (per serving)

Calories: 460
Fat: 35 g
Protein: 31 g
Net Carbs: 6 g
Fiber: 2 g

Dinner • Low Carb / Keto • keto chicken alfredo casserole, low carb comfort food, keto dinner bake

Final Thoughts

This Keto Chicken Alfredo Casserole is everything a keto dinner should be — hearty, creamy, and packed with flavor. It’s the kind of dish that feels indulgent but keeps you right on track with your goals. Whether you’re cooking for yourself or the whole family, this recipe guarantees empty plates and full bellies. 🧀🔥