Easy Keto Chicken Alfredo Casserole Recipe

❤️ Why you will love this recipe

• All the flavor, none of the carbs: Creamy, cheesy, and loaded with garlic goodness, but without the pasta.
• Super easy to make: Simple ingredients, minimal prep, and the oven does most of the work.
• Great for meal prep: Tastes even better the next day, making it perfect for leftovers.
• High in protein: Chicken and cheese make this a filling, muscle-fueling meal.
• Veggie-packed: Zucchini noodles and broccoli add fiber, vitamins, and extra texture.

🗝️ Key ingredients & substitutions

• Chicken breasts or thighs: Cooked and shredded or diced. Rotisserie chicken works great for a shortcut, but my go-to is always Instant Pot Shredded Chicken.
• Zucchini noodles: A light, low-carb alternative to pasta. You can also use spaghetti squash or even broccoli florets.
• Alfredo sauce: A rich and creamy base for the casserole. I use my popular 5-minute homemade keto alfredo sauce, but a store-bought keto-friendly version would work too.
• Mozzarella cheese: Melts beautifully for that gooey, cheesy texture. Feel free to swap in provolone or gouda.
• Bacon: Adds a crispy, smoky crunch. Turkey bacon works too, but the flavor won’t be as rich.
• Heavy cream & cream cheese: Give the Alfredo sauce its creamy, silky texture. No substitutions here—they’re essential!
• Olive oil: Used for cooking the chicken and adding a bit of richness. Butter works just as well.
• Garlic & onion powder: Essential for flavor! Fresh garlic works too, but powders blend more evenly in the sauce.

🥣 How to make keto chicken alfredo casserole

1. Prepare the zucchini: Spiralize the zucchini into noodles, then cut them into smaller pieces with kitchen scissors. Microwave for one minute, then press out excess liquid using paper towels. This keeps the casserole from getting watery!

2. Cook the bacon: In a skillet over medium heat, cook the diced bacon until crispy, about 10 minutes. Set aside.
3. Cook the chicken (if needed): If your chicken isn’t already cooked, dice and sauté it in the bacon grease for extra flavor. You can also use an Instant Pot to make shredded chicken.
4. Layer the casserole: Spread ½ cup of Alfredo sauce on the bottom of a large baking dish. Add half the zucchini, followed by half the chicken, bacon, and mozzarella.

5. Add more sauce: Pour 1 cup of Alfredo sauce over the layers. Then, repeat the layering with the remaining zucchini, chicken, bacon, and mozzarella. Finish with the last cup of Alfredo sauce and a final sprinkle of cheese.
6. Bake to perfection: Bake at 375°F (190°C) for 15 minutes, then increase to 480°F (250°C) for 10 minutes until golden and bubbly.
7. Rest before serving: Let the casserole sit for 10 minutes before digging in—this helps it set and makes serving easier!

🪄 Recipe notes & tips

• Dry the zucchini thoroughly: Nobody likes a watery casserole! Microwaving and patting the zucchini dry with paper towels is a must.
• Use pre-cooked chicken for convenience: Rotisserie chicken or leftover grilled chicken saves time and effort.
• Go for freshly shredded cheese: Pre-shredded cheese contains anti-caking agents that can make the sauce grainy and add to the carb count.
• Let it rest before serving: This helps everything set up so you get clean, cheesy slices instead of a messy pile.
• Adjust the baking time if needed: Ovens vary, so keep an eye on the top—it should be golden brown and bubbling.
• Make it extra creamy: Stir in an extra spoonful of cream cheese to the Alfredo sauce for a thicker, richer texture.
• Make-ahead: Assemble it up to a day in advance, cover, and refrigerate. When ready to bake, add 5-10 extra minutes to the cooking time.

🫙 Storage instructions

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat: Warm up portions in the oven at 350°F (175°C) for the best texture, or microwave in short bursts to avoid overcooking.
• Freeze: Let the casserole cool completely, then wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

✨ Variations

• Swap the protein: Try shredded turkey, cooked shrimp, or even ground beef for a different take.
• Use a different veggie base: Instead of zucchini noodles, go for spaghetti squash, cauliflower rice, or chopped broccoli.
• Make it spicy: Add a dash of hot sauce to the Alfredo sauce, and I personally can’t resist a pinch of red pepper flakes to garnish at the end.
• Try a different cheese: Parmesan, gouda, or provolone all work beautifully in place of mozzarella.
• Add more veggies: Mushrooms, spinach, or bell peppers blend right in and boost the nutrients.
• Go extra garlicky: Stir roasted garlic into the sauce for a deeper, richer flavor.