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Keto Chicken Alfredo Casserole
Emma Collins

Keto Chicken Alfredo Casserole

This Keto Chicken Alfredo Casserole is the ultimate low-carb comfort food — creamy, cheesy, and packed with tender chicken and cauliflower rice, all smothered in a rich homemade alfredo sauce and baked until golden and bubbling. Ready in just 45 minutes with simple ingredients, it's a family-friendly weeknight dinner that even non-keto eaters will devour. Only 4–5g net carbs per serving, naturally gluten-free, and meal-prep friendly — this is the keto casserole your whole family will put on permanent rotation.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Dinner
Cuisine: American
Calories: 462
Ingredients Method Notes

Ingredients
  

Alfredo Sauce
  • 4 oz cream cheese, softened
  • 1 cup heavy whipping cream
  • ½ cup grated parmesan
  • 2 tbsp unsalted butter
  • ½ tsp salt
  • ¼ tsp pepper
  • pinch of nutmeg
Casserole
  • 2.5 cups cooked chicken, shredded or cubed
  • 3 cups cauliflower rice, dried
  • 1.5 cups shredded mozzarella, divided
  • ¼ cup parmesan for topping
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning, salt & pepper

Method
 

  1. Preheat oven to 350°F and grease a 9x13 baking dish.
  2. Bake cauliflower rice on a sheet pan for 10–12 minutes to dry it out.
  3. Make alfredo sauce: sauté garlic in butter, melt in cream cheese, whisk in cream and parmesan, simmer until thick.
  4. Combine chicken, cauliflower rice, seasoning, ¾ of the sauce, and 1 cup mozzarella in a bowl.
  5. Pour into baking dish, drizzle remaining sauce on top.
  6. Top with remaining mozzarella and parmesan.
  7. Bake 25–30 minutes until golden and bubbly.
  8. Rest 5 minutes before serving.

Notes

  • Rotisserie chicken saves significant prep time.
  • Sub broccoli florets for cauliflower if preferred.
  • Add a splash of heavy cream when reheating to restore the sauce's creaminess.