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

Creamy, cheesy, and comforting without the heavy carb load—this Low Carb Chicken Alfredo Bake hits the spot every time. It’s the kind of dish that feels special but comes together with pantry staples and simple steps. You get tender chicken, a rich Alfredo-style sauce, and a bubbly golden top.

Serve it to your family or prep it for the week—either way, it tastes like a warm hug. If you’re craving a lighter take on a classic, this one’s for you.

Low Carb Chicken Alfredo Bake - Creamy, Cozy, 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

  

• Chicken: 1.5 to 2 pounds boneless, skinless chicken breasts or thighs, cooked and shredded or chopped
• Cauliflower: 1 large head, cut into small florets (or 16 ounces frozen florets)
• Butter: 3 tablespoons
• Garlic: 3–4 cloves, minced
• Heavy cream: 1.5 cups
• Cream cheese: 4 ounces, softened
• Parmesan cheese: 1 cup, freshly grated
• Mozzarella cheese: 1.5 cups, shredded (divided)
• Chicken broth: 1/2 cup (low sodium)
• Olive oil: 1 tablespoon
• Italian seasoning: 1 teaspoon
• Ground black pepper: 1/2 teaspoon (more to taste)
• Salt: 1/2 to 1 teaspoon, to taste
• Optional add-ins: 2 cups fresh spinach, 8 ounces sliced mushrooms, 1/4 teaspoon red pepper flakes, chopped parsley for garnish

Instructions

 

• Prep the oven and pan: Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or cooking spray.
• Cook the cauliflower: Steam or microwave the florets until just tender, about 5–7 minutes. Drain well and pat dry with paper towels to remove excess moisture.
• Cook the chicken if needed: If you don’t have pre-cooked chicken, season raw chicken with salt and pepper, sear in a skillet with a little oil for 4–5 minutes per side, then chop or shred. Rotisserie chicken also works great.
• Make the Alfredo sauce: In a large skillet over medium heat, melt the butter. Add garlic and cook until fragrant, about 30 seconds.
• Build the cream base: Stir in the cream cheese and heavy cream, whisking until smooth. Add chicken broth to loosen the sauce and simmer gently for 2–3 minutes.
• Season and add cheeses: Stir in Parmesan, 1 cup mozzarella, Italian seasoning, salt, and pepper. Simmer until the sauce thickens slightly, 2–3 minutes. Adjust seasoning to taste.
• Combine: In a large bowl, mix the cooked cauliflower and chicken. If using spinach or mushrooms, sauté them quickly in a little oil and add them to the bowl. Pour the Alfredo sauce over everything and toss to coat.
• Assemble the bake: Spread the mixture in the prepared baking dish. Top with the remaining 1/2 cup mozzarella and a little extra Parmesan, if you like.
• Bake: Bake for 18–22 minutes, until bubbly around the edges.
• Broil for color (optional): Switch to broil for 1–2 minutes to brown the top. Watch closely.
• Rest and serve: Let it rest for 5–10 minutes. Garnish with parsley and a pinch of red pepper flakes, if desired.

What Makes This Recipe So Good

• All the flavor, fewer carbs: You get the luscious Alfredo experience using low-carb swaps like cauliflower or zucchini instead of pasta.
• Easy to customize: Add spinach, mushrooms, or swap in turkey—this bake plays well with what you have on hand.
• Meal prep hero: It reheats beautifully, keeps its texture, and makes weekday lunches a no-brainer.
• Satisfying and balanced: Protein-rich chicken and a creamy sauce keep you full without relying on noodles.
• Comfort food done lighter: You get the creamy, cheesy, bubbling top without the carb coma.

What You’ll Need

• Chicken: 1.5 to 2 pounds boneless, skinless chicken breasts or thighs, cooked and shredded or chopped
• Cauliflower: 1 large head, cut into small florets (or 16 ounces frozen florets)
• Butter: 3 tablespoons
• Garlic: 3–4 cloves, minced
• Heavy cream: 1.5 cups
• Cream cheese: 4 ounces, softened
• Parmesan cheese: 1 cup, freshly grated
• Mozzarella cheese: 1.5 cups, shredded (divided)
• Chicken broth: 1/2 cup (low sodium)
• Olive oil: 1 tablespoon
• Italian seasoning: 1 teaspoon
• Ground black pepper: 1/2 teaspoon (more to taste)
• Salt: 1/2 to 1 teaspoon, to taste
• Optional add-ins: 2 cups fresh spinach, 8 ounces sliced mushrooms, 1/4 teaspoon red pepper flakes, chopped parsley for garnish

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 cooking spray.
2. Cook the cauliflower: Steam or microwave the florets until just tender, about 5–7 minutes.

   Drain well and pat dry with paper towels to remove excess moisture.

3. Cook the chicken if needed: If you don’t have pre-cooked chicken, season raw chicken with salt and pepper, sear in a skillet with a little oil for 4–5 minutes per side, then chop or shred. Rotisserie chicken also works great.
4. Make the Alfredo sauce: In a large skillet over medium heat, melt the butter. Add garlic and cook until fragrant, about 30 seconds.
5. Build the cream base: Stir in the cream cheese and heavy cream, whisking until smooth.

   Add chicken broth to loosen the sauce and simmer gently for 2–3 minutes.

6. Season and add cheeses: Stir in Parmesan, 1 cup mozzarella, Italian seasoning, salt, and pepper. Simmer until the sauce thickens slightly, 2–3 minutes. Adjust seasoning to taste.
7. Combine: In a large bowl, mix the cooked cauliflower and chicken.

   If using spinach or mushrooms, sauté them quickly in a little oil and add them to the bowl. Pour the Alfredo sauce over everything and toss to coat.

8. Assemble the bake: Spread the mixture in the prepared baking dish. Top with the remaining 1/2 cup mozzarella and a little extra Parmesan, if you like.
9. Bake: Bake for 18–22 minutes, until bubbly around the edges.
10. Broil for color (optional): Switch to broil for 1–2 minutes to brown the top.

    Watch closely.

11. Rest and serve: Let it rest for 5–10 minutes. Garnish with parsley and a pinch of red pepper flakes, if desired.

Keeping It Fresh

• Storage: Cool completely, then store in an airtight container in the fridge for 3–4 days.
• Reheating: Microwave individual portions for 60–90 seconds, or reheat covered in a 325°F oven until warmed through. Add a splash of broth if it looks dry.
• Freezing: Freeze in a freezer-safe dish for up to 2 months.

  Thaw in the fridge overnight, then reheat in the oven. For best texture, freeze before baking and add the final cheese topping right before it goes into the oven.

Why This Is Good for You

• Lower carb count: Swapping pasta for cauliflower cuts carbs significantly while keeping the dish hearty.
• High in protein: Chicken provides steady, satisfying protein to keep you full.
• Nutrient boost: Cauliflower offers fiber, vitamin C, and potassium. Add spinach or mushrooms for extra vitamins and minerals.
• Satiating fats: The sauce uses real dairy fats, which help with fullness and flavor, reducing the urge to snack later.

What Not to Do

• Don’t skip draining the cauliflower: Excess moisture leads to a watery bake.

  Dry it well before mixing.

• Don’t boil the sauce hard: High heat can break the dairy and make the sauce grainy. Gentle simmer is key.
• Don’t overbake: You want bubbly and golden, not dry. Start checking around 18 minutes.
• Don’t forget to season: Taste the sauce before assembling.

  A pinch more salt or pepper can make a big difference.

Alternatives

• Vegetable base options: Swap cauliflower for zucchini ribbons, roasted broccoli, or a mix of both. For zucchini, salt and blot first to reduce moisture.
• Dairy tweaks: Use half-and-half plus a little extra cream cheese if you prefer a lighter sauce. For lactose concerns, try lactose-free cream and cheese.
• Protein swaps: Turkey, Italian chicken sausage, or leftover roast chicken all work.

  For pescatarian, try shrimp—just reduce bake time slightly.

• Added flavor: Stir in sun-dried tomatoes, pesto, or a squeeze of lemon for brightness. A pinch of nutmeg is classic in Alfredo-style sauces.
• Crispy topping: For crunch without breadcrumbs, use crushed pork rinds or almond flour mixed with Parmesan and olive oil.

FAQ

Can I make this ahead?

Yes. Assemble the dish up to the point of baking, cover, and refrigerate for up to 24 hours.

When ready, add the final cheese topping if needed and bake. You may need an extra 5–10 minutes if it’s cold from the fridge.

Is this keto-friendly?

Generally, yes. The ingredients are low in carbs and high in fat and protein.

As always, check labels for hidden carbs and adjust serving size to fit your goals.

What if I don’t like cauliflower?

Use roasted broccoli, sautéed zucchini, or a combination. If using zucchini, salt and blot to remove moisture, or roast briefly to dry it out before assembling.

Can I use jarred Alfredo sauce?

You can, but choose a low-carb brand and check the label for added starches or sugar. The homemade sauce is quick, richer in flavor, and usually lower in carbs.

How do I keep the sauce from getting grainy?

Keep the heat moderate, whisk as you add cheeses, and avoid boiling.

Using freshly grated Parmesan helps it melt smoothly.

What’s a good side dish?

A simple green salad with a lemony vinaigrette balances the richness. Roasted asparagus or garlicky green beans are great, too.

Can I make it spicy?

Yes. Add red pepper flakes to the sauce or stir in a spoonful of chopped pickled jalapeños.

You can also season the chicken with cayenne.

Wrapping Up

This Low Carb Chicken Alfredo Bake is pure comfort without the carb-heavy pasta. It’s creamy, flavorful, and flexible enough to fit your routine, whether you’re cooking for a busy weeknight or prepping meals ahead. With a few smart steps—like drying the veggies and simmering the sauce gently—you get a dish that feels indulgent and still aligns with your goals.

Keep this one in your rotation and customize it however you like. It’s a cozy classic made a little lighter, and it never disappoints.