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Keto Chicken Fettuccine Alfredo Casserole
Emma Collins

Keto Chicken Fettuccine Alfredo Casserole

This Keto Chicken Fettuccine Alfredo Casserole is the recipe that finally ends your search for a low-carb pasta dish that actually delivers. Built with hearts of palm fettuccine noodles — the closest thing to real pasta on a keto diet — and a silky, from-scratch alfredo sauce made with freshly grated Parmigiano-Reggiano, this is not another cauliflower rice workaround. Every layer is built for flavor: tender chicken, genuine noodle texture, a sauce rich enough to rival your favorite Italian restaurant, and a broiled golden cheese top that earns its place at any table. Naturally gluten-free, only 5–6g net carbs per serving, and leagues better than every other keto alfredo recipe you've tried.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 6
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

Keto Fettuccine Noodles
  • 2 x 12 oz cans Palmini Hearts of Palm Fettuccine (best choice)
Alfredo Sauce:
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1½ cups heavy whipping cream
  • 2 egg yolks (optional, for silkier sauce)
  • 1½  cups freshly grated Parmigiano-Reggiano
  • ½ tsp salt
  •  ¼  tsp white pepper, pinch of nutmeg
Casserole Assembly
  • 2.5 cups cooked chicken, sliced or shredded
  • ¾ cup shredded mozzarella
  • ¼ cup grated parmesan, for topping
  • Fresh flat-leaf parsley, to finish

Method
 

  1. Preheat oven to 375°F and butter a 9x13 baking dish.
  2. Prepare noodles: rinse Palmini and soak 10 mins, or dry-toast shirataki, or salt and dry zucchini thoroughly.
  3. Sauté garlic in butter 90 seconds; add cream and simmer 3–4 minutes until slightly reduced.
  4. Remove pan from heat; add parmesan in three additions, stirring between each.
  5. Temper egg yolks with warm sauce and stir back in for extra silkiness (optional).
  6. Layer noodles, chicken, and sauce in baking dish; top with mozzarella and parmesan.
  7. Bake 20–22 minutes until golden; broil 2–3 minutes for extra color.
  8. Rest 8–10 minutes, garnish with parsley, and serve

Notes

  • Always grate parmesan fresh from a block — pre-shredded makes the sauce grainy.
  • Add the parmesan off the heat to prevent the sauce from breaking.
  • Palmini noodles reheat best; zucchini noodles are best eaten fresh the same day.