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keto chicken bacon alfredo casserole
Emma Collins

Keto Chicken Bacon Alfredo Casserole

This Keto Chicken Bacon Alfredo Casserole is what happens when you stop compromising and start cooking the way keto was meant to be lived — outrageously, unapologetically, and with a full pack of thick-cut bacon. Crispy bacon rendered in a cast iron skillet. Juicy chicken cooked in the reserved bacon fat for a smoky depth that runs through every layer. A silky alfredo sauce built from scratch with freshly grated Parmigiano-Reggiano, finished off the heat for maximum richness. Topped with bubbling mozzarella and more bacon, then broiled until aggressively golden. This is weeknight dinner, Sunday meal prep, and dinner party centerpiece all in one dish — with only 4–5g net carbs per serving to show for it.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 7
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

Bacon & Chicken Base:
  • 8 strips thick-cut bacon
  • 2 lbs chicken breast, cubed
  • 1–2 tbsp reserved bacon fat
  • 1 tsp garlic powder
  •  1 tsp Italian seasoning
  • ½ tsp smoked paprika
  • Salt and pepper to taste
Alfredo Sauce:
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1½ cups heavy whipping cream
  • 4 oz cream cheese, cubed
  • 1½ cups freshly grated Parmigiano-Reggiano
  • ½ tsp salt
  • ¼ tsp black pepper, pinch of nutmeg
Casserole Assembly & Topping:
  • 3 cups broccoli florets, lightly steamed
  • 1 cup shredded mozzarella
  • ¼ cup grated parmesan, for topping
  • Reserved crumbled bacon, for topping
  • Fresh chives or parsley, to finish

Method
 

  1. Preheat oven to 375°F.
  2. Cook bacon in cast iron until shatteringly crispy; reserve fat and crumble bacon.
  3. Season chicken and cook in 1–2 tbsp reserved bacon fat until golden and cooked through.
  4. In the same pan, sauté garlic in butter 90 seconds; add cream and cream cheese and whisk until smooth and thickened.
  5. Remove from heat; stir in parmesan in two additions until fully melted.
  6. Combine chicken, broccoli, and most of the bacon in baking dish; pour sauce over and stir to coat.
  7. Top with mozzarella, parmesan, and reserved crispy bacon pieces.
  8. Bake 20–22 minutes until bubbling; broil 3–4 minutes until deeply golden.
  9. Rest 5–8 minutes, garnish with fresh chives, and serve.

Notes

  • Always use thick-cut bacon — thin bacon loses all texture under the sauce during baking.
  • Cook chicken in the reserved bacon fat for a smoky depth of flavor that runs through the entire dish.
  • Assemble the night before and refrigerate unbaked — the flavors meld overnight and the casserole tastes even better fresh from the oven the next day.