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Keto Alfredo Chicken Bake - Creamy, Comforting, and Low-Carb

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 to 2 pounds boneless, skinless chicken breasts (or thighs), cut into bite-size pieces
  • 1 tablespoon olive oil or avocado oil
  • 1 teaspoon sea salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3 tablespoons unsalted butter
  • 3–4 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 3/4 cup grated Parmesan cheese (freshly grated melts best)
  • 4 ounces cream cheese, softened and cubed
  • 1/4 teaspoon nutmeg (optional but classic)
  • 1 cup shredded mozzarella cheese (for topping)
  • 2 cups low-carb veggies, optional (such as steamed broccoli florets or sautéed spinach)
  • Fresh parsley, chopped, for garnish

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Season the chicken with 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder, and onion powder. Heat oil in a large skillet over medium-high. Sear chicken 3–4 minutes per side until lightly browned. It doesn’t need to be cooked through yet. Transfer to the baking dish.
  3. Lower the skillet heat to medium. Add butter, then garlic. Sauté 30–60 seconds until fragrant, not browned.
  4. Pour in heavy cream and bring to a gentle simmer. Whisk in Parmesan and cream cheese until smooth. Add nutmeg, remaining salt and pepper to taste. Simmer 2–3 minutes until slightly thickened.
  5. If using veggies, fold them into the sauce or scatter over the chicken. Pour the alfredo sauce evenly over the chicken in the baking dish.
  6. Sprinkle mozzarella on top. Bake 18–22 minutes, until the chicken is cooked through (165°F/74°C) and the top is bubbling.
  7. For a golden finish, broil 1–2 minutes, watching closely. Rest 5 minutes, then garnish with parsley and serve.