Description
Creamy, cheesy, and absolutely dreamy – this Low Carb Chicken Alfredo Casserole will make you forget you’re eating keto!
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 4 tablespoons (56g) butter, divided
- 4 cloves garlic, minced (about 2 tablespoons)
- 2 cups (480ml) heavy cream
- 8 ounces (226g) cream cheese, softened and cut into chunks
- 1½ cups (170g) freshly grated Parmesan cheese, divided
- 2 cups (226g) shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 3 cups (300g) fresh spinach (optional)
- 4 slices bacon, cooked and crumbled (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish.
- In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add chicken pieces, season with salt and pepper, and cook for 4-5 minutes until golden but not fully cooked. Set aside.
- In the same skillet, add remaining 2 tablespoons butter and sauté minced garlic for 30 seconds until fragrant.
- Pour in heavy cream, bring to a gentle simmer, then whisk in cream cheese until completely melted and smooth.
- Stir in 1 cup Parmesan cheese, Italian seasoning, and garlic powder. Simmer gently for 3-4 minutes until slightly thickened.
- If using spinach, add it to the sauce and stir until just wilted. Return chicken to the skillet and stir to coat with sauce.
- Transfer the mixture to your prepared casserole dish. Top with mozzarella cheese, remaining ½ cup Parmesan, and crumbled bacon if using.
- Bake uncovered for 20-25 minutes until cheese is melted and bubbly with golden edges.
- Let rest for 5-10 minutes before serving. Garnish with fresh parsley.