Keto Chicken Alfredo Casserole

5 from 1 vote

This Keto Chicken Alfredo Casserole is what happens when comfort food meets a low-carb makeover. Creamy Alfredo sauce, juicy chicken, crispy bacon, and loads of melty cheese—all baked together for a dish that’s just as cozy as the original, minus the carbs. It’s rich, satisfying, and seriously hard to resist.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: American

Keyword: keto chicken alfredo casserole

Servings: Servings

Calories: 562kcal

Author: Bethany Galloway

Ingredients

3 Cups Alfredo sauce
2 lbs chicken breasts cooked and diced or shredded (Instant Pot Shredded Chicken is my go-to, dice it or shred it)
3 zucchinis spiralized or very thinly sliced (like noodles)
2 cups Shredded Mozzarella
6 bacon strips diced

US Customary - Metric

Instructions

Prepare the zucchini:

Begin by spiralizing the zucchini into noodles. Use a pair of kitchen scissors to cut the zucchini into smaller pieces.
3 zucchinis
Place the zucchini in a microwave-safe dish like a large bowl, and microwave it for one minute.
Lay paper towels in a large baking dish (ideally the one you’ll bake in later), and place the zucchini on top of it. Use another paper towel to gently press the extra liquid out. Return the zucchini to the bowl and discard the paper towels.

Prepare the meat:

Cook the diced bacon in a medium skillet over low-medium heat until crispy, about 10 minutes.
6 bacon strips
(Optional) If your chicken isn't pre-cooked, dice raw chicken breast and cook it in the bacon grease. You can also cook chicken in the instant pot.
2 lbs chicken breasts

Assemble:

Begin by spreading 1/2 cup of Keto Alfredo sauce over the bottom of a large baking dish.
3 Cups Alfredo sauce
Top it with half of the zucchini, followed by half of the chicken, bacon, and 1 cup of mozzarella.
2 cups Shredded Mozzarella
Pour 1 cup of Alfredo sauce over the ingredients followed by the remaining zucchini, chicken, and bacon.
Pour the remaining Alfredo sauce evenly over the ingredient, and evenly sprinkle over the remaining cup of mozzarella.

Bake:

Bake the Keto Chicken Alfredo Casserole at 375°F (190°C) for 15 minutes, followed by 480°F (250°C) for 10 minutes. It will be golden-brown on top when it’s ready.
Allow the casserole to rest for 10 minutes before digging in and serving!

Notes

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.

Nutrition