Low Carb Broccoli Chicken Alfredo Casserole

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  • prep time

    prep time

    10 min

  • cook time

    cook time

    50 min

  • ready time

    ready time

    1 h 0 min

Low Carb Broccoli Chicken Alfredo Casserole

42 ratings

Broccoli and Chicken Alfredo pasta? Yes, please! Simply swap out your pasta noodles for some wide-cut zucchini fettuccine, and you have the perfect vessel for holding LOADS of creamy alfredo sauce. This recipe makes a big batch, so be ready to meal prep or share with others!

*Please note this recipe calls for frozen, steamed broccoli, but you will need to have your broccoli thawed before beginning.

  • Net Carbs

    9.5 g

  • Fiber

    2.6 g

  • Total Carbs

    12.1 g

  • Protein

    75.4 g

  • Fats

    75.3 g

1035 cals

Low Carb Broccoli Chicken Alfredo Casserole

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Butter, Salted

    Butter, Salted

    4 tablespoon

  • Whipping Cream, Extra Heavy/gourmet, Not Whipped

    Whipping Cream, Extra Heavy/gourmet, Not Whipped

    2 cup

  • Parmesan Cheese, Fresh (hard)

    Parmesan Cheese, Fresh (hard)

    3-½ cup, shredded

  • Boneless Skinless Chicken Breast

    Boneless Skinless Chicken Breast

    1 pound

  • Salt

    Salt

    ½ teaspoon

  • Black Pepper

    Black Pepper

    ½ teaspoon

  • Garlic Powder

    Garlic Powder

    ½ teaspoon

  • Italian Seasoning

    Italian Seasoning

    1 teaspoon

  • Olive Oil

    Olive Oil

    1 tablespoon

  • Broccoli Frozen Unprepared

    Broccoli Frozen Unprepared

    12 ounce

  • Zucchini

    Zucchini

    1 pound

  • Lemon Juice

    Lemon Juice

    ¼ each - juice from one lemon

  • Parmesan Cheese, Fresh (hard)

    Parmesan Cheese, Fresh (hard)

    3-½ cup, shredded

Recipe Steps

steps 11

1 h

  • Step 1

    Begin by making the alfredo sauce for the casserole. Melt the butter in a medium sized pot over low heat. Then, whisk in the heavy cream. Bring the pot to just below a simmer.
    Step 1
  • Step 2

    Slowly whisk in the parmesan cheese in half-cup additions, making sure each round is melted before adding more. You may also add black pepper at your discretion to the sauce. Do not add any salt.
    Step 2
  • Step 3

    Let the alfredo sauce cook at just below a simmer for 2-3 minutes to thicken. Then, set the sauce aside to cool for later in this recipe.
  • Step 4

    Lay the chicken breasts down on a clean surface. Sprinkle the salt, pepper, garlic powder, and italian seasoning over the exposed tops of the chicken.
    Step 4
  • Step 5

    Heat the olive oil in a medium sized pan over medium heat. Place the chicken breasts seasoned side down in the oil, and place a lid over the pan. Cook the chicken for about 4-5 minutes per side, adjusting the heat as necessary to avoid burning. Set the cooked chicken aside to rest for later.
    Step 5
  • Step 6

    While the chicken is cooking, roughly chop your broccoli. It should be thawed and soft, as stated in the intro to this recipe. Set the chopped broccoli aside in a large mixing bowl.
    Step 6
  • Step 7

    At this point, preheat an oven to 375 degrees. Prep 2-3 large zucchinis by removing the ends of the squash and using a vegetable peeler to peel away wide, flat strips. The weight noted in the ingredient list is the total weight of the peeled zucchini, after removing the ends.
    Step 7
  • Step 8

    Take about 1 cup of your finished alfredo sauce and spread it in the base of a large baking dish (10x12 or larger). Then, fill the dish with the peeled zucchini and squeeze the lemon juice over the top.
    Step 8
  • Step 9

    Next, chop your cooked chicken into 1-bite or 2-bite pieces and place it in the bowl with the broccoli. Pour the remaining alfredo sauce into the bowl and mix the sauce, broccoli, and chicken all together.
    Step 9
  • Step 10

    Pour the broccoli chicken mix over the zucchini noodles in the pan. Spread the sauce to all 4 corners. Then, sprinkle the remaining parmesan cheese over the top of the dish.
    Step 10
  • Step 11

    Bake the casserole for about 30 minutes, uncovered. The edges will be golden brown as well as the melted cheese on top. Use a large spoon for scooping and serving!
    Step 11

Comments 31

  • GryphonGlobe

    GryphonGlobe 7 days ago

    I have made this several times. Dinner favorite. I only make 4 servings of sauce and all the chicken and brocoli otherwise it is too soupy. Instead of zucchini I use shirataki noodles

    • AmazingKetone229758

      AmazingKetone229758 7 months ago

      Very good! Just follow the recipe. Only down side is that Parmesan cheese is pricey $$ .

      • GryphonGlobe

        GryphonGlobe a year ago

        Excellent

        • Pattycakes

          Pattycakes 2 years ago

          Just made this today. Next time I will actually go by the directions! (eyeroll) I cheated with chicken thighs cuz I'm frugal these days. I also cheated with jarred alfredo sauce. It was good, but the chicken was a little dry, because I CHEATED AGAIN and cooked it in my air fryer. Signed...BIG CHEATER! ;o)

          • TeresaZ

            TeresaZ 2 years ago

            Made this many times. Parmesan is expensive, but this is very delicious. Even non keto people want this recipe

            • Heather Mae

              Heather Mae 2 years ago

              Decided to turn this into a lasagna by layering the chicken/broccoli/sauce mixture with a sheet of sliced zucchini and repeating throughout. Since it’s already a cheesy dish I topped with crispy onions to have a nice crunch on top. 10/10 recommend. Also just a reminder that even though you’re following a recipe, it’s important to TASTE your sauce as you’re cooking, just as it’s important to check the temperature of your chicken while cooking as not to over/under cook it. Your oven temperature can also be inaccurate, so you also need to check your dish as you’re cooking it. If you’re tasting and making adjustments as needed while cooking this recipe it would be pretty difficult to yield an undesirable result.

              • Pam

                Pam 3 years ago

                This needs work

                • BlithesomeMacadamia401040

                  BlithesomeMacadamia401040 3 years ago

                  Not sure what went wrong, followed the recipe to the T and my casserole came out brown.

                  • DaChief1

                    DaChief1 3 years ago

                    This recipe is absolutely delicious! I will definitely be putting this in my rotation. I highly recommend you make this.

                    • Merrie

                      Merrie 3 years ago

                      How does this hold up if I freeze it?

                      • recipewriter

                        recipewriter 3 years ago

                        You can freeze your leftover casserole in portions and easily reheat them in the microwave. This is a great recipe for freezing!

                    • JJ

                      JJ 3 years ago

                      I made this casserole with leftover turkey breast from Thanksgiving. I cut into bite sized pieces and mixed with the seasonings and olive oil. Sautéed for about two minutes to brown and get the flavors throughout. It was delicious!

                      • Sheetsy

                        Sheetsy 4 years ago

                        Can this be premade and frozen

                        • LCFRAN3

                          LCFRAN3 4 years ago

                          OMG! Sooo good like LJS89 I could have eaten the entire pan!!!! Can hardly wait to have It again for lunch or dinner over the next few days!

                          • LJS89

                            LJS89 4 years ago

                            This can me out great! This was my day 1 lunch meal and I swear I was ready to eat the whole pan. Def keeping this in rotation!

                            • KathleenH

                              KathleenH 4 years ago

                              Delicious!! Will be making this again. I seared the broccoli at tail end of cooking chicken.

                              • Teresa

                                Teresa 4 years ago

                                What is the carb macro if using miracle noodles instead of zucchini?

                                • recipewriter

                                  recipewriter 4 years ago

                                  The zucchini has about 2.5g carbs per serving, so you can eliminate that amount in your nutrition log.

                              • Joe

                                Joe 4 years ago

                                Incredible flavor and great texture! I let the zucchini noodles sit over a paper towel while I had the chicken going. Also used frozen broccoli, cooked until just tender and let drain in a strainer longer than normal to remove excess water. If you take it out at 30 min you may see liquid but it will absorb if you don't serve right away. Will definately make again!

                                • Clo30

                                  Clo30 4 years ago

                                  Can I use frozen zucchini noodles or will there be too high of a water content once it thaws? Thank you

                                  • recipewriter

                                    recipewriter 4 years ago

                                    If you want to use frozen zucchini noodles, drain the excess water after thawing. Then, bake on a sheet tray in a 400 degree oven for 8+ minutes to dry out the noodles. Depending on how wet your noodles are will affect the time in the oven. Then you can use the noodles in the base of your casserole.

                                • Ashire1186

                                  Ashire1186 4 years ago

                                  So the Macro Provided here is for less than 1 Serving? .63 which is 5.3oz but a serving is 8.5 oz. I hate that you guys do this. Almost every recipe I check on this meal plan is calculated at less than 1 serving. Who is eating less than 1 lol

                                  • recipewriter

                                    recipewriter 4 years ago

                                    The macros listed are for 1 serving. All recipes include macros at the top of the recipe for 1 serving.

                                • Toya Sherrelle

                                  Toya Sherrelle 5 years ago

                                  What size dish to use to make this?

                                  • recipewriter

                                    recipewriter 5 years ago

                                    Step 8 mentions a 10x12 baking dish.

                                • Anonymous

                                  Anonymous 5 years ago

                                  How much is 1 serving?

                                  • recipewriter

                                    recipewriter 5 years ago

                                    One servings weighs about 8.5 oz.

                                • Sandie

                                  Sandie 5 years ago

                                  I didn't have zucchini but it was still delicious! Will definitely make again

                                  • Realmccoy

                                    Realmccoy 5 years ago

                                    I would like to know if the veggies caused the alfredo to become runny and watered down?

                                    • recipewriter

                                      recipewriter 5 years ago

                                      There may be some excess liquid from the broccoli and zucchini. You may remedy this by using fresh broccoli instead of thawed, but your broccoli won't be quite as tender in the final product. Hope this helps!

                                  • Oyo

                                    Oyo 5 years ago

                                    We love it. It's so yummy and easy.