I love exploring new flavors, and this Keto Chicken Alfredo Casserole has become one of my favorites. Tender chicken mingles with garlic, olive oil, and spinach in a rich sauce of heavy cream, cream cheese, Parmesan, and mozzarella. This low carb casserole is utterly satisfying, offering comfort in every bite.
I recently discovered this amazing Low Carb Alfredo Chicken Casserole with Spinach that quickly became one of my favorite weeknight recipes. I started by browning 1½ lbs of diced, boneless chicken breast in 2 tbsp of olive oil, seasoning it with salt and pepper, and adding in 3 minced garlic cloves.
The aroma was incredible and it reminded me of other keto favorites like a hearty Chicken Bacon Ranch Casserole with Spinach or even a creamy Chicken Broccoli Alfredo. I then mixed in 1 cup heavy cream, 1/2 cup low sodium chicken broth, and softened 4 oz cream cheese to create a velvety sauce, then stirred in 1 cup grated Parmesan and 1 cup shredded mozzarella.
Finally, I folded in fresh, roughly chopped spinach to tie it all together. Trust me when I say this dish is a game changer for any low carb meal plan.
Enjoy experimenting and making it your own.
Why I Like this Recipe
I love this recipe because it gives me a real comfort food feel while still being low carb. I enjoy the creamy, cheesy sauce that makes the chicken super flavorful and juicy. I also appreciate how the fresh spinach adds a nice pop of color and a bit of healthy greens. Plus, it’s quick enough for a weeknight dinner, which makes me feel like I’m treating myself without all the hassle.
This low carb Alfredo chicken casserole with spinach is a go-to meal for me. It’s got everything I love about a comforting dish without the extra carbs. The cream sauce is rich and melty, and the mix of cheeses gives it that homemade taste I crave. I like how the spinach and chicken come together to make a hearty dinner that the whole fam can enjoy. It’s pretty simple to pull off on a busy night, yet it feels special enough for when I want something tasty and filling.
Ingredients
- Chicken: Lean protein that fuels muscles and helps maintain energy levels.
- Olive Oil: Nutritious fat boosting flavor and aiding nutrient absorption.
- Garlic: Punchy, aromatic, and helps fight bugs in a tasty way.
- Heavy Cream: Adds rich texture and thickens the sauce perfectly.
- Cream Cheese: Soft, tangy cream offering a smooth, delightful consistency.
- Parmesan Cheese: Salty hard cheese packed with savor and extra protein.
- Spinach: Fresh greens high in vitamins and fiber for a balanced meal.
- Low Sodium Chicken Broth: Light, flavorful liquid that keeps dish moist and tasty.
- Italian Seasoning: Mix of herbs that bring a warm, home cook vibe to flavor.
Ingredient Quantities
- 1½ lbs boneless skinless chicken breasts, diced into bite sized pieces
- 2 tbsp olive oil
- Salt to taste
- Black pepper to taste
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup low sodium chicken broth
- 4 oz cream cheese, softened
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 4 cups fresh spinach, roughly chopped
- 1/2 tsp Italian seasoning
- A pinch of red pepper flakes (optional)
How to Make this
1. Preheat your oven to 375°F and season the diced chicken with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat, then add the chicken; cook until it’s browned and almost cooked through.
3. Lower the heat to medium and add the minced garlic to the pan; cook for about 30 seconds until fragrant.
4. Stir in the heavy cream, low sodium chicken broth, and softened cream cheese; keep stirring until the cream cheese is fully melted.
5. Mix in the grated Parmesan and shredded mozzarella cheeses along with the Italian seasoning and a pinch of red pepper flakes if you like it spicy.
6. Once the sauce is smooth, add the roughly chopped spinach and cook for 1-2 minutes until it wilts.
7. Add the browned chicken back into the skillet and combine well so the chicken is totally coated with the sauce.
8. Transfer everything into a lightly greased casserole dish, spreading it out evenly.
9. Bake in the preheated oven for about 20 minutes until it’s bubbly and the edges start to brown.
10. Let it cool for a few minutes before serving and enjoy your low carb Alfredo chicken casserole hot!
Equipment Needed
1. Oven for preheating at 375°F
2. Large skillet for browning chicken and making the sauce
3. Measuring cups and spoons for the ingredients
4. Cutting board for chopping chicken, garlic, and spinach
5. Chef’s knife for dicing and mincing
6. Spatula or wooden spoon for stirring
7. Casserole dish for assembling and baking the dish
8. Oven mitts for safely handling hot pans and dishes
FAQ
Low Carb Alfredo Chicken Casserole Recipe Substitutions and Variations
- 2 tbsp olive oil: You can use coconut oil or even butter if you feel like mixing it up a bit.
- 1 cup heavy cream: If you cant find heavy cream, try coconut cream or sour cream. They work pretty well too.
- 1/2 cup low sodium chicken broth: You can substitute this with veggie broth or water mixed with a pinch of bouillon for that rich flavor.
- 4 oz cream cheese: Instead of cream cheese, mascarpone cheese or Neufchatel cheese can be used if you’re in a pinch.
- 4 cups fresh spinach: Kale or arugula are good alternatives if you’re looking for a different leafy green twist.
Pro Tips
1. It really helps if you let the cream cheese sit out a bit so it melts more easily into the sauce—chilling it too much might cause lumps, which ain’t fun.
2. Don’t rush browning the chicken; give it enough time to really sear so you get that rich flavor, but keep an eye on it so it doesn’t dry out.
3. Keep stirring the sauce constantly when you mix in the cheeses; that stops them from clumping and gives you a smoother, more even flavor.
4. If you like a bit more heat or an extra kick, feel free to amp up the red pepper flakes a little or even toss in another pinch of Italian seasoning.
Low Carb Alfredo Chicken Casserole Recipe
I love exploring new flavors, and this Keto Chicken Alfredo Casserole has become one of my favorites. Tender chicken mingles with garlic, olive oil, and spinach in a rich sauce of heavy cream, cream cheese, Parmesan, and mozzarella. This low carb casserole is utterly satisfying, offering comfort in every bite.
4
servings
844
kcal
Equipment: 1. Oven for preheating at 375°F
2. Large skillet for browning chicken and making the sauce
3. Measuring cups and spoons for the ingredients
4. Cutting board for chopping chicken, garlic, and spinach
5. Chef’s knife for dicing and mincing
6. Spatula or wooden spoon for stirring
7. Casserole dish for assembling and baking the dish
8. Oven mitts for safely handling hot pans and dishes
Ingredients
-
1½ lbs boneless skinless chicken breasts, diced into bite sized pieces
-
2 tbsp olive oil
-
Salt to taste
-
Black pepper to taste
-
3 garlic cloves, minced
-
1 cup heavy cream
-
1/2 cup low sodium chicken broth
-
4 oz cream cheese, softened
-
1 cup grated Parmesan cheese
-
1 cup shredded mozzarella cheese
-
4 cups fresh spinach, roughly chopped
-
1/2 tsp Italian seasoning
-
A pinch of red pepper flakes (optional)
Directions
- Preheat your oven to 375°F and season the diced chicken with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat, then add the chicken; cook until it’s browned and almost cooked through.
- Lower the heat to medium and add the minced garlic to the pan; cook for about 30 seconds until fragrant.
- Stir in the heavy cream, low sodium chicken broth, and softened cream cheese; keep stirring until the cream cheese is fully melted.
- Mix in the grated Parmesan and shredded mozzarella cheeses along with the Italian seasoning and a pinch of red pepper flakes if you like it spicy.
- Once the sauce is smooth, add the roughly chopped spinach and cook for 1-2 minutes until it wilts.
- Add the browned chicken back into the skillet and combine well so the chicken is totally coated with the sauce.
- Transfer everything into a lightly greased casserole dish, spreading it out evenly.
- Bake in the preheated oven for about 20 minutes until it’s bubbly and the edges start to brown.
- Let it cool for a few minutes before serving and enjoy your low carb Alfredo chicken casserole hot!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 350g
- Total number of serves: 4
- Calories: 844kcal
- Fat: 57.5g
- Saturated Fat: 27g
- Trans Fat: 0g
- Polyunsaturated: 8g
- Monounsaturated: 30g
- Cholesterol: 240mg
- Sodium: 1000mg
- Potassium: 600mg
- Carbohydrates: 8g
- Fiber: 1g
- Sugar: 3g
- Protein: 64g
- Vitamin A: 3000IU
- Vitamin C: 15mg
- Calcium: 500mg
- Iron: 2.5mg
