Go Back

Keto Alfredo Bake With Broccoli – Creamy, Comforting, and Low-Carb

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 4 cups broccoli florets (fresh or frozen, cut into bite-sized pieces)
  • 1 1/2 pounds cooked chicken, shredded or cubed (rotisserie chicken works well)
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 4 ounces cream cheese, softened and cubed
  • 1 cup grated Parmesan cheese (freshly grated if possible)
  • 1 1/2 cups shredded mozzarella, divided
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Italian seasoning (or a mix of dried basil and oregano)
  • 1/4 teaspoon crushed red pepper flakes (optional, for a little heat)
  • Salt and black pepper, to taste
  • 2 tablespoons chopped parsley (optional, for garnish)
  • Olive oil spray or a little butter, for greasing the baking dish

Method
 

  1. Preheat and prep: Heat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or butter.
  2. Par-cook the broccoli: Steam or microwave the broccoli until just tender but still crisp, about 3–4 minutes. Drain well and pat dry with paper towels to prevent a watery bake.
  3. Sauté the aromatics: In a large skillet over medium heat, melt the butter. Add the minced garlic and cook 30–60 seconds until fragrant. Do not brown.
  4. Make the Alfredo base: Pour in the heavy cream and bring to a gentle simmer. Add the cream cheese cubes and whisk until smooth and thickened, 2–3 minutes.
  5. Season and add cheeses: Stir in Parmesan, onion powder, Italian seasoning, red pepper flakes (if using), and a good pinch of salt and pepper. Simmer 1–2 minutes until the sauce coats a spoon. Taste and adjust seasoning.
  6. Combine in the dish: Add the cooked chicken and broccoli to the baking dish. Pour the Alfredo sauce over the top and toss gently to coat everything evenly.
  7. Top with cheese: Sprinkle 1 cup of mozzarella over the mixture. Fold lightly to incorporate, then scatter the remaining 1/2 cup on top for a melty crust.
  8. Bake: Place the dish on the middle rack and bake 18–22 minutes, until bubbly around the edges and lightly golden on top.
  9. Rest and garnish: Let it rest 5 minutes so the sauce sets. Finish with chopped parsley and a crack of black pepper before serving.