Craving a rich, creamy, and satisfying meal that fits your low-carb lifestyle? Look no further than this Keto Chicken Alfredo Casserole!
This dish is great for a cozy keto lunch. It has tender chicken and a smooth keto alfredo sauce. The cheesy, golden topping will make you want more.
Whether you’re a fan of low-carb pizza casserole or love a cheesy chicken Alfredo dish, this recipe is a game-changer.
Packed with flavor and guilt-free, it’s the ideal way to enjoy comfort food while staying on track with your keto goals.
Dive into this mouthwatering creation and discover why it’s a must-have for your weekly meal rotation!
WHAT YOU’LL NEED
- Cauliflower florets – Opt for fresh or pre-cut florets, chopped into bite-sized pieces for the perfect texture. If you’re feeling adventurous, you can even use riced cauliflower for a quicker prep!
- Chicken breast – Tender, juicy, and seasoned to perfection, chicken breast is the star of this dish. For a twist, swap in chicken thighs or a combination of both. Pre-cooked options like shredded rotisserie chicken or slow-cooked chicken work beautifully too.
- Seasoning blend – A simple and tasty mix of garlic powder, onion powder, sea salt, and black pepper makes the chicken much better. Feel free to add a pinch of smoked paprika or Italian herbs for extra depth.
- Mozzarella cheese – Go for shredded mozzarella for its gooey, melty goodness. If you’re feeling indulgent, mix in a bit of sharp cheddar or Parmesan for a richer, cheesier flavor.
- Keto Alfredo Sauce – Whether you choose a store-bought low-carb version or whip up a homemade batch, this creamy sauce ties everything together. Pro tip: Double the recipe and use it for other keto favorites like zucchini lasagna or shrimp Alfredo!
This mix of fresh, low-carb ingredients creates a dish that is both healthy and rich. It makes a cheesy chicken Alfredo casserole you will want to make over and over.
HOW TO MAKE IT
- Prepare the Cauliflower
- Place the bite-sized cauliflower florets in a microwave-safe bowl with 1 cup of water. Cover the bowl with a damp paper towel.
- Microwave on high for 3-5 minutes, or until the cauliflower is fork-tender. Be careful not to overcook it!
- Drain the water carefully, then transfer the cauliflower to a paper towel-lined plate. Pat dry thoroughly to remove excess moisture, as this ensures your casserole isn’t watery.
- Cook the Chicken
Cut the chicken breast into 1-inch cubes (bite-sized pieces). Season generously with garlic powder, onion powder, salt, and pepper.
Heat a skillet over medium-high heat and add a drizzle of olive oil. Cook the chicken for about 10 minutes, stirring occasionally, until fully cooked. Set aside.
- Preheat and Prep the Dish
Preheat your oven to 350°F (175°C). Lightly grease a 13×9-inch casserole dish with non-stick cooking spray.
Spread about ½ cup of the keto alfredo sauce evenly across the bottom of the dish.
- Prepare the Sauce
In a small saucepan, warm the keto alfredo sauce over medium-low heat. Once hot, stir in 3 ounces of shredded mozzarella cheese until melted and the sauce is smooth and creamy.
- Assemble the Casserole
First Layer: Spread half of the cauliflower evenly across the bottom of the dish. Top with half of the cooked chicken, filling in the gaps between the cauliflower.
Sauce and Cheese: Pour ¾ cup of cheesy alfredo sauce over the cauliflower and chicken. Then, sprinkle half of the remaining mozzarella cheese on top.
Second Layer: Repeat the process with the remaining cauliflower, chicken, and sauce. Finish by topping with the rest of the mozzarella cheese for a gooey, golden crust.
- Bake and Serve
Bake the casserole in the preheated oven for 30 minutes. The cheese should melt fully and become bubbly. Make sure to heat the casserole through.
Let it cool for 5-10 minutes before slicing. Serve warm and enjoy your delicious, low-carb creation!
Don’t Skip Drying Your Cauliflower!
Drying your cauliflower is a crucial step you won’t want to overlook. Cauliflower naturally contains a lot of water, and when it cooks, it releases that moisture.
By steaming it first, you help draw out some of that excess liquid before adding it to the casserole. After steaming, be sure to drain the cauliflower thoroughly and pat it dry with paper towels. This extra step ensures your casserole stays rich and creamy, rather than turning into a watery dish.
Trust me, taking time to remove that moisture helps. It makes a big difference in creating a tasty casserole!
Storage Instructions
To keep your Keto Chicken Alfredo Casserole fresh and tasty, store leftovers in an airtight container in the fridge. It will stay tasty for up to 3-4 days.
When you want to enjoy it again, just reheat a single portion in the microwave. You can also warm the whole dish in the oven at 350°F (175°C) until it is hot. For best results, cover the casserole with foil while reheating to prevent the cheese from drying out. This makes it a perfect make-ahead meal for busy weeknights or easy lunches!
Tips for Achieving Maximum Flavor
To elevate your Keto Chicken Alfredo Casserole to the next level, focus on layering flavors at every step. Start by generously seasoning the chicken with a blend of garlic powder, onion powder, salt, and pepper—don’t be shy! For an extra kick, consider adding a pinch of smoked paprika or Italian herbs.
When making keto alfredo sauce, use freshly grated Parmesan or a mix of cheeses. This will give it a richer and more complex taste. Roasting the cauliflower instead of steaming can also add a subtle nuttiness and depth to the dish.
Finally, let the casserole rest for 5-10 minutes after baking to allow the flavors to meld together beautifully. These small tweaks will ensure every bite is bursting with deliciousness!
Frequently Asked Questions
Can I use a different protein instead of chicken?
Absolutely! This recipe is versatile—try it with shrimp, turkey, or even tofu for a twist. Just adjust the cooking time based on the protein you choose.
What can I use if I don’t have cauliflower?
If cauliflower isn’t your thing, zucchini noodles (zoodles) or broccoli florets make excellent low-carb alternatives. Both options pair wonderfully with the creamy Alfredo sauce.
How can I make this dish dairy-free?
For a dairy-free version, replace the mozzarella and alfredo sauce with plant-based options. You can use cashew cheese or sauces made from coconut milk. Be sure to check the labels to keep it keto-friendly.
Can I prepare this casserole ahead of time?
Yes! Assemble the casserole up to a day in advance, cover it tightly, and refrigerate. When ready to bake, let it sit at room temperature for 20-30 minutes before popping it in the oven.
What sides pair well with this casserole?
Keep it low-carb with a crisp green salad, roasted asparagus, or garlic sautéed spinach. These sides complement the richness of the casserole perfectly.
How do I prevent the casserole from becoming watery?
The key is to thoroughly dry the cauliflower after steaming. Removing excess moisture ensures a creamy, cohesive texture rather than a soggy dish.
Can I add extra veggies to this recipe?
Definitely! Spinach, mushrooms, or bell peppers are great additions. Just sauté them lightly before layering to avoid adding extra moisture to the casserole.
Is this recipe kid-friendly?
Yes! The cheesy, creamy texture is a hit with kids. If they don’t like cauliflower, try cutting it into smaller pieces. You can also blend it into the sauce for a smoother texture.
How can I tell when the casserole has finished baking?
The casserole is ready when the cheese is golden and bubbly, and the edges are slightly crisp. A knife inserted into the center should come out hot to the touch.
Can I use store-bought alfredo sauce?
Yes, but check the label to ensure it’s low-carb and free of added sugars. Homemade keto alfredo sauce is always a great option for maximum flavor and control over ingredients.
Keto Chicken Alfredo Casserole
Ingredients
- 14 ounces Cauliflower florets cut into bite-size pieces
- 32 ounces Chicken breast
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 1 tablespoon Olive oil
- 2 cups Keto Alfredo Sauce
- 12 ounces Shredded mozzarella cheese divided
Instructions
Prepare the Cauliflower
- Place the bite-sized cauliflower florets in a microwave-safe bowl with 1 cup of water. Cover the bowl with a damp paper towel.
- Microwave on high for 3-5 minutes, or until the cauliflower is fork-tender. Be careful not to overcook it!
- Drain the water carefully, then transfer the cauliflower to a paper towel-lined plate. Pat dry thoroughly to remove excess moisture, as this ensures your casserole isn’t watery.
Cook the Chicken
- Cut the chicken breast into 1-inch cubes (bite-sized pieces). Season generously with garlic powder, onion powder, salt, and pepper.
- Heat a skillet over medium-high heat and add a drizzle of olive oil. Cook the chicken for about 10 minutes, stirring occasionally, until fully cooked. Set aside.
Preheat and Prep the Dish
- Preheat your oven to 350°F (175°C). Lightly grease a 13×9-inch casserole dish with non-stick cooking spray.
- Spread about ½ cup of the keto alfredo sauce evenly across the bottom of the dish.
Prepare the Sauce
- In a small saucepan, warm the keto alfredo sauce over medium-low heat. Once hot, stir in 3 ounces of shredded mozzarella cheese until melted and the sauce is smooth and creamy.
Assemble the Casserole
- First Layer: Spread half of the cauliflower evenly across the bottom of the dish. Top with half of the cooked chicken, filling in the gaps between the cauliflower.
- Sauce and Cheese: Pour ¾ cup of cheesy alfredo sauce over the cauliflower and chicken. Then, sprinkle half of the remaining mozzarella cheese on top.
- Second Layer: Repeat the process with the remaining cauliflower, chicken, and sauce. Finish by topping with the rest of the mozzarella cheese for a gooey, golden crust.
- Bake and Serve
- Bake the casserole in the preheated oven for 30 minutes. The cheese should melt fully and become bubbly. Make sure to heat the casserole through.
- Let it cool for 5-10 minutes before slicing. Serve warm and enjoy your delicious, low-carb creation!