Keto Chicken Alfredo Casserole Recipe

Introduction

This Keto Chicken Alfredo Casserole is a creamy, comforting low-carb dish perfect for weeknight dinners. Packed with tender chicken, cauliflower, and rich Alfredo sauce, it’s both satisfying and easy to make. Enjoy a cheesy, delicious meal that fits perfectly into your keto lifestyle.

Ingredients

• 4 cups cauliflower florets, cut into bite-size pieces
• 2 chicken breasts, cut into 1-inch cubes
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 2 cups keto Alfredo sauce
• 6 ounces shredded mozzarella cheese, divided
• Non-stick cooking spray

Instructions

1. Step 1: Place cauliflower florets with 1 cup water in a microwave-safe bowl. Cover with a damp paper towel and microwave on high for 3-5 minutes until tender but not mushy. Drain and pat dry thoroughly with paper towels to remove excess moisture.
2. Step 2: Season the chicken cubes with garlic powder, onion powder, salt, and pepper. Heat olive oil in a skillet over medium-high heat and cook chicken for about 10 minutes until fully cooked. Set aside.
3. Step 3: Preheat the oven to 350°F. Spray a 13×9 inch casserole dish with non-stick cooking spray. Pour ½ cup of Alfredo sauce evenly on the bottom of the dish.
4. Step 4: Warm the remaining Alfredo sauce over medium-low heat in a small pot. Stir in 3 ounces of mozzarella cheese until melted and smooth.
5. Step 5: Layer half of the cauliflower in the casserole dish, then top with half of the cooked chicken, filling the spaces evenly. Pour ¾ cup of the warmed Alfredo sauce over the layer and sprinkle with half of the remaining mozzarella cheese.
6. Step 6: Repeat the layering with the remaining cauliflower and chicken, pour the rest of the Alfredo sauce on top, and finish with the last of the mozzarella cheese.
7. Step 7: Bake the casserole in the preheated oven for 30 minutes until heated through and the cheese is melted and bubbly. Let rest a few minutes before serving.

Tips & Variations

• Be sure to dry the cauliflower well to prevent the casserole from becoming watery.
• You can substitute chicken thighs for chicken breasts or use a mix of both.
• For a shortcut, use pre-cooked shredded chicken instead of cubed fresh chicken.
• If preferred, replace cauliflower florets with raw cauliflower rice—no need to pre-cook when using rice.
• Use store-bought low-carb Alfredo sauce or try making a homemade version for extra flavor.

Storage

Let the casserole cool completely before storing in an airtight container in the refrigerator for 4 to 5 days. To reheat, warm in the oven at 325°F for 10-15 minutes until heated through. Alternatively, reheat individual servings in the microwave for 2-3 minutes. Freezing is not recommended, as cauliflower texture and Alfredo sauce quality may deteriorate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cauliflower rice instead of florets?

Yes, cauliflower rice works well. No need to pre-cook the rice; simply mix it with the cooked chicken and continue with the recipe as usual. It cooks quickly and helps avoid excess moisture.

Can I make this casserole ahead of time?

Yes, you can prepare the casserole up to the assembly stage, cover it, and refrigerate before baking. Bake it fresh when ready to ensure the best texture and flavor.

Keto Chicken Alfredo Casserole Recipe

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4.6 from 95 reviews

This Keto Chicken Alfredo Casserole is a creamy, cheesy, low-carb comfort dish combining tender chicken, steamed cauliflower, and a rich keto-friendly Alfredo sauce. Layered and baked to perfection with gooey mozzarella cheese, this casserole offers a satisfying meal perfect for those following a keto lifestyle or anyone craving a hearty, healthy dinner.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American
• Diet: Low Carb, Keto

Ingredients

Scale 1x2x3x

Cauliflower

• 4 cups cauliflower florets, cut into bite-size pieces
• 1 cup water (for steaming)

Chicken

• 2 medium chicken breasts, cut into 1-inch cubes
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt, to taste
• Black pepper, to taste
• 1 tbsp olive oil

Cheese & Sauce

• 1 cup keto Alfredo sauce (store-bought low carb or homemade)
• 6 oz shredded mozzarella cheese, divided

For Garnish

• Chopped fresh parsley (optional)

Other

• Non-stick cooking spray

Instructions

1. Prepare the Cauliflower: Place the cauliflower florets and 1 cup of water in a microwave-safe bowl. Cover with a damp paper towel and microwave on high for 3 to 5 minutes until tender but not mushy. Drain off the water thoroughly then pat dry with paper towels to remove excess moisture.
2. Cook the Chicken: Season the cubed chicken with garlic powder, onion powder, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Add chicken pieces and cook for about 10 minutes, until fully cooked and no longer pink inside. Set aside.
3. Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Spray a 13×9 inch casserole dish with non-stick cooking spray. Spread 1/2 cup of Alfredo sauce evenly on the bottom of the dish.
4. Heat the Alfredo Sauce: In a small pot over medium-low heat, warm the keto Alfredo sauce. When hot, add 3 ounces of mozzarella cheese and stir until melted and smooth.
5. Assemble the Casserole Layers: Add half of the cauliflower to the casserole dish as the first layer. Distribute half of the cooked chicken over the cauliflower, filling in the spaces evenly. Pour 3/4 cup of the warm Alfredo sauce over the top and sprinkle with half of the remaining mozzarella cheese.
6. Repeat Layers: Add the remaining cauliflower and chicken as another layer. Pour the remaining Alfredo sauce evenly on top, followed by the last of the mozzarella cheese.
7. Bake the Casserole: Place the casserole in the preheated oven and bake for 30 minutes or until the casserole is heated through and the cheese is melted and bubbly.
8. Rest and Serve: Let the casserole rest for a few minutes before slicing. Garnish with chopped parsley if desired and serve warm.

Notes

• Drying the cauliflower after steaming is essential to avoid a watery casserole.
• Cauliflower rice can be used in place of florets; just skip the steaming step.
• Refrigerate leftovers in an airtight container for 4-5 days.
• Reheat in the oven at 325°F for 10-15 minutes or microwave individual portions for 2-3 minutes.
• Freezing is not recommended as cauliflower texture and Alfredo sauce quality degrade when frozen.

Keywords: Keto Chicken Alfredo Casserole, low carb casserole, cauliflower casserole, keto dinner, chicken Alfredo bake, cheesy casserole