Creamy Keto Chicken Alfredo Bake (High Protein & One-Dish Meal)
Indulge in a rich, creamy, and satisfying Chicken Alfredo Bake that’s low in carbs and packed with protein! This easy, one-dish meal comes together quickly, making it perfect for a delicious weeknight dinner or meal prep.
Yields: 4-6 servings Prep time: 10 minutes Cook time: 20-30 minutes
Ingredients:
- 1.5 – 2 cups cooked chicken, shredded or diced (from 3-4 chicken breasts, or 1 rotisserie chicken)
- 2 (12-ounce) bags frozen broccoli florets (about 6 cups total), thawed and drained well
- 1 (15-ounce) jar Rao’s Homemade Alfredo Sauce (or another low-carb, keto-friendly Alfredo sauce)
- 1/2 cup unsweetened almond milk (original flavor, not vanilla)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 cup shredded Parmesan cheese, divided
- Avocado oil spray or other non-stick cooking spray
- Salt and black pepper to taste
Equipment:
- 9×13-inch (3-quart) casserole dish
- Medium mixing bowl
- Whisk
Instructions:
- Preheat Oven & Prepare Dish: Preheat your oven to 400°F (200°C). Lightly spray a 9×13-inch casserole dish with avocado oil spray or other non-stick spray.
- Prepare Broccoli: Thaw the frozen broccoli florets and drain them very well. Press out any excess water to prevent the casserole from becoming watery. Spread the drained broccoli evenly in the bottom of the prepared casserole dish.
- Prepare Chicken: If you’re cooking chicken breasts from raw, season them lightly with salt and pepper, then bake, pan-fry, or poach until cooked through (165°F internal temperature). Shred or dice the cooked chicken. If using rotisserie chicken or pre-cooked chicken, simply shred or dice it.
- Make the Alfredo Sauce Mixture: In a medium mixing bowl, whisk together the Rao’s Homemade Alfredo Sauce, unsweetened almond milk, garlic powder, onion powder, 1/2 cup of the shredded Parmesan cheese, salt, and black pepper until well combined and smooth.
- Assemble the Casserole:
- Evenly spread the cooked shredded or diced chicken over the broccoli layer in the casserole dish.
- Pour the prepared Alfredo sauce mixture evenly over the chicken and broccoli.
- Sprinkle the remaining 1/2 cup of shredded Parmesan cheese over the top of the casserole.
- Bake: Bake for 20-30 minutes, or until the casserole is bubbly around the edges and heated through. The cheese on top should be lightly golden.
- Rest & Serve: Remove from the oven and let rest for 5 minutes before serving. This allows the sauce to set slightly.
Enjoy! Serve hot.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven.
Recipe Analysis & Dietary Classification
This “Chicken Alfredo Bake” is a fantastic, comforting meal!
- High Protein: Yes, this recipe is very high in protein. Chicken and Parmesan cheese are excellent protein sources, making this a very satisfying and beneficial meal for satiety and muscle maintenance.
- Low-Carb: Yes, this recipe is low-carb. By using broccoli instead of pasta, unsweetened almond milk, and Rao’s Alfredo (which is specifically low-carb), you significantly reduce the carbohydrate content.
- Keto: Yes, this recipe is keto-friendly.
- Chicken & Broccoli: Core keto ingredients.
- Rao’s Homemade Alfredo Sauce: This is key. Rao’s uses heavy cream and Parmesan, making it inherently keto-friendly and low in carbs, unlike many other jarred Alfredo sauces that contain starches or sugars.
- Unsweetened Almond Milk: A low-carb dairy alternative.
- Parmesan Cheese, Garlic Powder, Onion Powder: All keto-friendly.
- Gluten-Free: Yes, this recipe is naturally gluten-free, provided the chicken, seasonings, and Rao’s sauce are certified gluten-free (Rao’s is GF).