Keto Chicken Alfredo Bake

6 servings


10 minutes

active time

30 minutes

total time


3 lb Chicken Breasts (3-4 large chicken breasts, patted dry, cut into bite-sized pieces)

1 ½ tbsp Italian Seasoning

3 tsp Garlic Powder

1/4 tsp Natural Ancient Sea Salt (or more to taste)

1/2 tsp Black Pepper

3 tbsp Olive Oil (coconut oil or avocado oil)

3 cup Keto Alfredo Sauce (click for recipe, I doubled my keto alfredo sauce recipe or use jarred sauce)

3 cup broccoli florets (fresh, steamed for 2 minutes in the microwave)

2 cup Mozzarella Cheese (shredded)


For the Chicken Breasts

Mix all of the spices (Italian seasoning, salt, pepper, and garlic powder) in a small bowl.

Add the chicken to a large bowl and pour on all of the spices. Toss the chicken to coat the pieces evenly.

Heat olive oil in a cast-iron skillet or frying pan to medium heat.

Cook the chicken breast pieces for 3-4 minutes per side, or until the chicken breasts reach 160 degrees (they'll continue to cook to 165 degrees as they rest).

Remove from the heat.

For the Chicken Alfredo Bake:

Add about ½ cup of alfredo sauce to the bottom of a large (9x13) baking dish. Spread it evenly.

Add half the chicken and the broccoli. Add 1 cup of alfredo sauce (distribute as evenly as possible) and add 1 cup of Mozzarella cheese to the top.

Repeat step 2 with the remaining sauce, chicken and cheese.

Preheat the broiler to low heat. Cook the chicken alfredo bake for 2-4 minutes to melt the cheese and brown some of it.

Optional: Top the dish with fresh parsley.


Serving Size



275 kcal

Total Fat

19 g

Saturated Fat

8 g

Unsaturated Fat

10 g

Trans Fat

1 g


92 mg


656 mg

Total Carbohydrate

5 g

Dietary Fiber

1 g

Total Sugars

2 g


19 g

6 servings


10 minutes

active time

30 minutes

total time
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