Low Carb Chicken Alfredo Bake – Creamy, Comforting, and Weeknight-Friendly

This Low Carb Chicken Alfredo Bake brings all the cozy flavors of classic Alfredo without the heavy carbs. It’s creamy, cheesy, and packed with tender chicken and veggies that hold up beautifully in the oven. You’ll get the comfort of pasta night with a lighter touch, and it’s easy enough for a weeknight.

Make it ahead, bake it when you’re ready, and enjoy leftovers that taste just as good the next day.

Low Carb Chicken Alfredo Bake - Creamy, Comforting, and Weeknight-Friendly

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Ingredients

  

• 3 cups cooked chicken, shredded or cubed (rotisserie chicken works great)
• 1 large head cauliflower, cut into bite-size florets (about 5–6 cups) or 4 cups broccoli florets
• 2 tablespoons olive oil or butter
• 3 tablespoons butter (for the sauce)
• 4 cloves garlic, minced
• 1 3/4 cups heavy cream
• 3/4 cup chicken broth (low sodium)
• 1 cup freshly grated Parmesan cheese (plus extra for topping)
• 1 1/2 cups shredded mozzarella
• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish
• Optional add-ins: 1 cup sliced mushrooms, 1 cup spinach, or 1/2 cup sun-dried tomatoes (drained and chopped)

Instructions

 

• Prep the oven and pan. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or butter.
• Par-cook the veggies. Toss the cauliflower (or broccoli) with 2 tablespoons olive oil or butter, salt, and pepper. Spread on a sheet pan and roast for 12–15 minutes until just tender. This prevents a watery bake.
• Make the Alfredo sauce. In a large skillet over medium heat, melt 3 tablespoons butter. Add garlic and cook for 30–60 seconds until fragrant. Pour in the heavy cream and chicken broth. Simmer 3–4 minutes, stirring, until slightly thickened.
• Add the cheeses and seasoning. Reduce heat to low. Stir in Parmesan, Italian seasoning, red pepper flakes (if using), and a pinch of salt and pepper. Cook 1–2 minutes until smooth and creamy. Taste and adjust seasoning.
• Combine the bake. In a large bowl, mix the roasted veggies, cooked chicken, and any optional add-ins. Pour the Alfredo sauce over the top and toss to coat evenly.
• Assemble in the dish. Transfer everything to the prepared baking dish. Sprinkle mozzarella and a little extra Parmesan over the top for that golden, cheesy crust.
• Bake. Bake uncovered for 18–22 minutes, until bubbly around the edges and lightly browned on top. If you want extra color, broil for 1–2 minutes at the end. Keep an eye on it.
• Rest and serve. Let it rest for 5 minutes so the sauce sets slightly. Garnish with chopped parsley and serve warm.

Why This Recipe Works

This recipe swaps traditional pasta for low-carb veggies—like cauliflower or broccoli—without sacrificing texture or flavor. The Alfredo sauce is quick and homemade, so you control the carbs and keep the ingredients clean. Using cooked chicken makes the bake fast and convenient, and a mix of mozzarella and Parmesan gives that perfect gooey, golden top.

It’s a crowd-pleaser for both low-carb eaters and anyone who just loves creamy, cheesy comfort food.

Ingredients

• 3 cups cooked chicken, shredded or cubed (rotisserie chicken works great)
• 1 large head cauliflower, cut into bite-size florets (about 5–6 cups) or 4 cups broccoli florets
• 2 tablespoons olive oil or butter
• 3 tablespoons butter (for the sauce)
• 4 cloves garlic, minced
• 1 3/4 cups heavy cream
• 3/4 cup chicken broth (low sodium)
• 1 cup freshly grated Parmesan cheese (plus extra for topping)
• 1 1/2 cups shredded mozzarella
• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish
• Optional add-ins: 1 cup sliced mushrooms, 1 cup spinach, or 1/2 cup sun-dried tomatoes (drained and chopped)

Instructions

1. Prep the oven and pan. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or butter.
2. Par-cook the veggies. Toss the cauliflower (or broccoli) with 2 tablespoons olive oil or butter, salt, and pepper. Spread on a sheet pan and roast for 12–15 minutes until just tender.

   This prevents a watery bake.

3. Make the Alfredo sauce. In a large skillet over medium heat, melt 3 tablespoons butter. Add garlic and cook for 30–60 seconds until fragrant. Pour in the heavy cream and chicken broth.

   Simmer 3–4 minutes, stirring, until slightly thickened.

4. Add the cheeses and seasoning. Reduce heat to low. Stir in Parmesan, Italian seasoning, red pepper flakes (if using), and a pinch of salt and pepper. Cook 1–2 minutes until smooth and creamy.

   Taste and adjust seasoning.

5. Combine the bake. In a large bowl, mix the roasted veggies, cooked chicken, and any optional add-ins. Pour the Alfredo sauce over the top and toss to coat evenly.
6. Assemble in the dish. Transfer everything to the prepared baking dish. Sprinkle mozzarella and a little extra Parmesan over the top for that golden, cheesy crust.
7. Bake. Bake uncovered for 18–22 minutes, until bubbly around the edges and lightly browned on top.

   If you want extra color, broil for 1–2 minutes at the end. Keep an eye on it.

8. Rest and serve. Let it rest for 5 minutes so the sauce sets slightly. Garnish with chopped parsley and serve warm.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

  Reheat gently at 325°F (163°C) or in the microwave at 50% power to keep the sauce creamy.

• Freezer: Freeze in a tightly sealed container for up to 2 months. Thaw overnight in the fridge before reheating. Add a splash of cream if it looks dry.
• Make-ahead: Assemble up to 24 hours in advance, cover, and refrigerate.

  Add 5–10 minutes to the baking time if baking straight from the fridge.

Benefits of This Recipe

• Low carb, high comfort: You get all the creamy, cheesy satisfaction without pasta.
• Protein-packed: Chicken and cheese help keep you full longer.
• Family-friendly: The flavor is familiar and mild, easy to serve to picky eaters.
• Flexible: Swap vegetables, adjust spices, or use different cheeses to suit your tastes.
• Great for meal prep: Stores and reheats well, and the texture holds up.

Pitfalls to Watch Out For

• Watery bake: Skipping the roasting step can make the dish watery. Par-cook veggies to release moisture first.
• Grainy sauce: Add Parmesan over low heat and whisk until melted. Don’t boil after adding cheese.
• Overbaking: Too long in the oven can dry out the sauce and chicken.

  Pull it when it’s bubbly with light browning.

• Too salty: Parmesan and broth add salt. Taste the sauce before adding extra.
• Cheese clumps: Use freshly grated Parmesan and mozzarella. Pre-shredded cheese often contains anti-caking agents that affect melting.

Alternatives

• Vegetable swaps: Use broccoli, zucchini (salt and pat dry), riced cauliflower, or roasted spaghetti squash strands.
• Dairy-light version: Use half-and-half instead of heavy cream and thicken with 2–3 ounces cream cheese.

  It keeps carbs low while staying creamy.

• Different proteins: Try turkey, Italian chicken sausage, or shrimp (add shrimp raw and reduce bake time slightly).
• Flavor boosters: Stir in pesto, roasted garlic, lemon zest, or a handful of baby spinach for freshness.
• Cheese variations: Swap mozzarella for provolone or fontina; add a little Romano for sharper flavor.

FAQ

Can I use jarred Alfredo sauce?

Yes, but check the label for added sugars and starches. If using jarred sauce, warm it with a splash of cream and extra Parmesan to enrich the texture and flavor.

What’s the best way to cook the chicken for this?

Rotisserie chicken is easiest. Otherwise, bake chicken breasts at 400°F (204°C) with olive oil, salt, and pepper for 20–25 minutes, then shred or cube.

Leftover grilled chicken works too.

How do I prevent the sauce from breaking?

Keep the heat moderate, and add Parmesan slowly over low heat. Avoid boiling after the cheese is added. If it thickens too much, whisk in a bit more broth or cream.

Is this keto-friendly?

Yes.

With cauliflower or broccoli as the base, heavy cream, and full-fat cheese, the macros fit most keto plans. Adjust portion sizes based on your goals.

Can I add noodles for family members who aren’t low carb?

Sure. Cook a small amount of high-fiber or whole-wheat pasta separately and serve the bake over it.

That way, everyone gets what they want without changing the main dish.

How can I make it spicier?

Add more crushed red pepper, a pinch of cayenne, or stir in a chopped jalapeño when sautéing the garlic. A drizzle of chili oil before serving also works.

Can I make this in a skillet and skip the bake?

Yes. Combine everything in a large oven-safe skillet and cook on low until the cheese melts.

You’ll miss the browned top, but it still tastes great.

What if I don’t eat dairy?

You can try a dairy-free Alfredo using full-fat coconut milk and nutritional yeast with a bit of dairy-free Parmesan. The flavor will be different, but still creamy and satisfying.

Final Thoughts

This Low Carb Chicken Alfredo Bake gives you the comfort of a classic casserole with a lighter, veggie-forward base. It’s easy to customize, simple to prep ahead, and reliable for busy nights.

Keep the technique in mind—par-cook the vegetables, build a smooth sauce, and don’t overbake—and you’ll have a creamy, bubbly dinner that hits the spot every time. Garnish with fresh parsley, serve hot, and enjoy a low-carb favorite you’ll make on repeat.