If you’re looking for a creamy and comforting meal that hits the spot every time, try this incredibly easy (and soul-satisfying) keto chicken alfredo bake.
3 Reasons This Makes the Best Keto Alfredo Dish Ever
I’ve tried a lot of alfredo dishes, and I’ve also cooked a lot of them in my lifetime, but there are a few reasons why I think this is one of the best, if not the best keto chicken alfredo bake ever:
- It’s nutritious and filling. Thanks to the lean protein in the chicken breasts and fiber from the broccoli, you can expect to feel full and satiated after this meal.
- It’s easy to make even for large groups. Cooking for a large family or maybe even a dinner party? This is one of those recipes that is so simple to make but is always a crowd favorite.
- You can adapt it to be dairy-free. You can make dairy-free substitutions without sacrificing taste or texture.
Keto Alfredo Bake Ingredient Alternatives
You really can’t go wrong with a classic chicken alfredo recipe, but the best part about it is you can change it up every so often for more variety. Here some of my favorite ingredient swaps:
- Spinach – You can substitute broccoli for spinach to get in some extra leafy vegetables into your diet.
- Shrimp – For another lean protein option, I highly recommend adding in some peeled shrimp in place of the chicken breasts.
- Mushrooms and cauliflower – For an all-veggie option, try a combination of mushrooms and cauliflower in place of bacon and chicken breasts. They’ll add plenty of volume to the dish without adding too many net carbs.
Can This Keto Chicken Alfredo Bake Be Frozen?
You can definitely freeze this chicken alfredo bake for later. In fact, it’s not unusual for me to make 2-3 batches of this just so I have something I can freeze and reheat for some quick dinners.
Be sure to store it in an air-tight container once it has cooled completely.
I Only Have Chicken Thighs. Will They Work as Well for this Alfredo Bake?
Chicken breasts or chicken thighs–both are excellent for alfredo bake. Chicken thighs have a higher fat content, which will complement the richness of the alfredo sauce.
Just don’t forget to take that fat content into account if you’re watching your calorie intake. It’s not going to be that big of a difference (an added 20-30 calories per 1 ounce of chicken thigh), but it matters all the same.
You can also use a combination of chicken breasts and chicken thighs to get the best of both worlds.
Dairy-Free Substitutes for Heavy Cream, Cream Cheese and Parmesan
Wondering how you can make this recipe dairy-free? There’s actually a lot you can do to make this recipe dairy-free without sacrificing flavor. Here are some ingredient swaps and substitutions that I highly recommend:
- Soaked cashews and almond milk – As an alternative to heavy cream, cream cheese and Parmesan cheese, this combination of soaked cashews and almond milk is a vegan-friendly and dairy-free alternative. You first need to soak the cashews overnight in the almond milk and then blend it in a food processor until it’s smooth and there are no visible chunks. Finally, run it through a fine strainer so that your sauce is silky smooth.
- Coconut milk – Coconut milk has a high fat content, so it’s very rich and creamy and perfect for making dairy-free sauces.
- Nutritional yeast – As a substitute for Parmesan cheese, you can use nutritional yeast for both flavor and texture. You can mix it into the sauce or lightly dust it over the top of your alfredo.
- Almond milk – Almond milk can be used to dilute the coconut milk or on its own. However, when used on its own, the result will be less thick than if you were to use heavy cream or coconut milk.
- Unsweetened non-dairy yogurt – Use unsweetened non-dairy yogurt in place of cream cheese to give your sauce a thick, creamy texture. Tip: strain the excess liquid from your yogurt with some cheesecloth or butter muslin for a creamier texture.
(Also try: The Best 5-Ingredient Keto Alfredo Sauce)
Crave-worthy Keto Chicken Alfredo Bake (with Broccoli and Bacon)
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 1x
- 1 pound cooked chicken breasts, chopped
- 3 bacon slices, cooked and crumbled
- 12 oz broccoli florets
- 2 tbsp butter
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 tbsp parsley, plus extra for serving
- 1 cup heavy cream
- ½ cup cream cheese
- ½ cup grated Parmesan cheese
- salt and black pepper to taste
- Preheat oven to 400°F.
- Add the chicken, broccoli and bacon to a baking dish.
- Set aside.
- Add the butter to a skillet and melt it over medium heat.
- Add the onion and cook for 2-3 minutes.
- Add the garlic and cook for 30 seconds.
- Add the heavy cream and cream cheese and cook for 3-4 minutes or until the sauce starts to thicken and reduce.
- Remove from the heat.
- Stir in chopped parsley.
- Season to taste with salt and black pepper.
- Pour the sauce over the chicken and broccoli mixture.
- Top with grated Parmesan.
- Bake in preheated oven for 25-30 minutes or until the broccoli is tender and sauce is golden and bubbly.
- Sprinkle with extra parsley and serve.