Keto Chicken Alfredo with Broccoli Bake

If there’s one dish that satisfies my creamy, cheesy cravings without knocking me off my low-carb goals, it’s this Keto Chicken Alfredo with Broccoli Bake. Think of it as comfort food done right — rich, filling, and made with everyday ingredients. It’s ready in about 30 minutes and tastes like a classic Alfredo dinner, but without the pasta or guilt. Whether you’re cooking for family or meal-prepping for the week, this one-skillet wonder is a keeper.

My Go-To Alfredo That the Whole Family Loves

Truth be told, I was always more of a tomato sauce person… until my kids started asking for Alfredo nonstop. I took it as a challenge to come up with a keto version we could all enjoy — creamy, cheesy, and still low in carbs. My secret? Make the Alfredo rich enough that we don’t miss the pasta. My wife and I eat it straight from the skillet, and the kids have theirs tossed with pasta. Everyone wins, and dinner’s on the table in no time.

Here’s What Makes It Special

This dish starts with tender chicken cooked in a skillet and ends with a golden, cheesy topping. It’s got everything you’d want from a comfort meal — a creamy sauce, gooey cheese, and a pop of green from the broccoli. And best of all, it’s all made in one pan. That means fewer dishes, more flavor, and minimal effort.

Let’s Talk Chicken

Start by browning sliced chicken breasts in a cast iron or oven-safe skillet. A touch of butter adds great flavor, but olive oil works too if you prefer. I always cut the chicken into bite-sized pieces so it cooks evenly.

Can I use thighs instead of breasts?
Absolutely. Chicken thighs will give you a bit more fat, which is perfect for keto, and add richness to the dish. Go with whatever you have on hand.

What about precooked chicken?
You’re in luck — leftover rotisserie or grilled chicken works great. Toss it into the sauce and let it heat through. That’s dinner in under 15 minutes.

The Creamy Alfredo Sauce

Here’s where the magic happens. I start with heavy cream and cream cheese, then add a mix of parmesan and pepper jack for a cheesy punch. Don’t worry — the pepper jack won’t make it spicy. It just gives a subtle kick that even my kids love.

Whisk the sauce gently and don’t rush it. Let it come to a low simmer so it thickens naturally. Avoid high heat or the cream might curdle.

Pro Tip: Leave the lid off while simmering to prevent condensation. That keeps your sauce nice and creamy instead of watery.

Need to thicken the sauce without flour?
Just keep simmering with the lid off. Between the cream cheese and cheese blend, it thickens up beautifully without any need for cornstarch or flour.

Time to Add the Broccoli

I usually grab a steamable bag of broccoli florets for convenience, but fresh works just as well. Just make sure you drain it well after steaming — any leftover water can thin out your sauce.

Want a vegetarian version?
Skip the chicken and double the broccoli. You’ll still get all the creamy, cheesy goodness without the meat.

Want to swap the veggie?
Go ahead! This recipe is flexible. Try these instead of (or in addition to) broccoli:

• Steamed asparagus
• Roasted Brussels sprouts
• Sautéed mushrooms
• Blanched green beans
• Lightly cooked cauliflower florets

Cheesy Topping, Baked to Perfection

To finish it off, I sprinkle mozzarella on top and pop the skillet in the oven just until the cheese starts to bubble and brown. It gives the dish that irresistible, slightly crispy top layer.

Don’t want to use the oven?
You can let the cheese melt over low heat on the stovetop too — just skip the lid so the sauce doesn’t thin out.

Serving Suggestions

This creamy bake is satisfying on its own, but if you’re looking to stretch it further or make it feel like pasta night, here are a few low-carb options to serve it with:

• Zucchini Noodles: Spiralized zucchini sautéed lightly in olive oil.
• Spaghetti Squash: Roasted, then fluffed with a fork for that “noodle” texture.
• Shirataki (Miracle) Noodles: Rinse them well and toss into the skillet.
• Palmini: Made from hearts of palm and great in sauces like this one.

Pair it with a leafy green salad and maybe a side of cheesy garlic “chaffles” if you’re craving bread.

Net Carbs Breakdown

Most store-bought Alfredo sauces sneak in thickeners like flour or starches. This homemade version keeps things clean — just 5 net carbs per serving, including the broccoli. A solid option for any keto or low-carb lifestyle.

How to Reheat Without Breaking the Sauce

Alfredo sauce can be a little tricky to reheat — if the heat is too high, it might separate. But don’t worry, there are a few ways to bring it back to life:

• Stovetop: Add a splash of heavy cream to your skillet and warm gently. Then stir in your leftovers and heat slowly.
• Double Boiler: This gentle method keeps the sauce stable.
• Oven: Preheat to 375°F, add a little water to the dish, cover with foil, and reheat until warmed through.

If the sauce separates a little, whisking in a bit of warm cream often brings it back together.

Final Thoughts

This Keto Chicken Alfredo with Broccoli Bake is one of those recipes that feels indulgent but still fits into your healthy routine. It’s rich, creamy, and super versatile — perfect for busy weeknights, meal prep, or feeding a family with mixed dietary preferences.

Try other recipes:

• Low Carb Chicken Tortilla Soup
• Low-Carb Chicken Tikka Masala
• Low Carb Chicken Spaghetti