I can’t wait to share my Keto Chicken Alfredo Casserole with a clever spinach twist that keeps it low carb and perfect for busy weeknights.
I love a dish that feels indulgent without wrecking the carbs, and my Low Carb Alfredo Chicken Casserole does just that. It sneaks in rich cream cheese and bright fresh baby spinach with a silky Alfredo vibe that makes you want to dive in.
I kind of made this after a week of takeout failures and, honestly, it surprised me. If you like Keto Chicken Alfredo Casserole or are curating a Low Carb Chicken Casserole rotation, this one will be in heavy rotation.
There are twists you wont expect, little textures and hits of flavor that keep you guessing.
Ingredients
- Cooked chicken: big protein source, low carb, filling, keeps you full, not sweet.
- Cream cheese: makes sauce creamy and rich, high fat, low carbs, indulgent.
- Heavy cream: adds silky texture, lots of fat, calories, keeps sauce smooth.
- Parmesan cheese: salty, nutty, adds savory depth, calcium and protein, strong flavor.
- Mozzarella cheese: melty, mild, gives stretch and creaminess, adds protein and fat.
- Baby spinach: adds fiber, vitamins, color, balances richness, subtle earthy taste.
- Garlic: pungent aromatic, boosts flavor, may aid health, not sweet at all.
- Butter: enhances richness, helps cook garlic, adds saturated fat and flavor.
Ingredient Quantities
- 3 cups shredded cooked chicken (about 2 large boneless skinless chicken breasts)
- 8 oz cream cheese softened
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 2 cups fresh baby spinach, roughly chopped
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg (optional)
How to Make this
1. Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with a little butter or cooking spray.
2. If your chicken isn’t shredded yet, shred about 3 cups (2 large breasts) with two forks or pulse a few times in a mixer, set aside.
3. In a medium skillet melt 2 tablespoons unsalted butter over medium heat, add 2 minced garlic cloves and cook about 30 seconds until fragrant but not brown.
4. Lower heat and add 8 oz softened cream cheese and 1 cup heavy cream, whisk or stir until smooth and creamy, then stir in 1 cup freshly grated Parmesan, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon nutmeg if using.
5. Stir in 1 cup of the shredded mozzarella until melted and smooth; if sauce seems too thick add a splash more heavy cream, if too thin simmer a minute to thicken.
6. Fold the shredded chicken and 2 cups roughly chopped baby spinach into the sauce until the spinach wilts and everything is evenly coated.
7. Pour the mixture into your prepared baking dish, sprinkle the remaining 1/2 cup mozzarella on top and a little extra Parmesan if you want a cheesier crust.
8. Bake for 20 to 25 minutes until bubbly and the top is lightly golden; if you want a browner top, broil 1 to 2 minutes but watch it closely so it doesn’t burn.
9. Let the casserole rest 5 to 10 minutes to thicken up before serving so it holds together.
Equipment Needed
1. 9×13 inch baking dish, lightly greased
2. Medium skillet (for the sauce)
3. Mixing bowl (to combine chicken and sauce)
4. Whisk or wooden spoon (to smooth the cream cheese)
5. Measuring cups and spoons
6. Cheese grater (freshly grated Parmesan is best, its worth it)
7. Two forks or a hand/stand mixer to shred the chicken
8. Cutting board and chef knife (for spinach and garlic)
9. Silicone spatula or wooden spatula (to fold and scrape)
10. Oven mitts and a timer
FAQ
Low Carb Alfredo Chicken Casserole Recipe Substitutions and Variations
- Cream cheese: swap with mascarpone or full-fat ricotta for the same creamy texture. You can use strained full-fat Greek yogurt too, but it’ll be tangier and a bit looser, so squeeze out extra whey first.
- Heavy cream: mix 1 cup half-and-half with 2 tbsp melted butter to mimic heavy cream, or use 1 cup coconut cream for a dairy-free option (will add a slight coconut note).
- Parmesan: use Pecorino Romano or Grana Padano 1:1 for a similar salty, nutty flavor. For a non-dairy stand-in try nutritional yeast (about 2 tbsp for 1/4 cup cheese, adjust to taste).
- Fresh baby spinach: substitute chopped kale (remove thick stems) or 10–12 oz frozen chopped spinach, thawed and well squeezed — both hold up better when baked.
Pro Tips
1) Let the cream cheese get really soft before you mix it in. If its still cold youll get little lumps, so cube it and give it a quick 10 to 15 second zap or let it sit out until pliable — this saves a ton of whisking later.
2) Grate your own cheeses from blocks. Pre-shredded mozz and parm have anti clumping stuff in them and they dont melt as nice, so fresh grated = creamier texture and better crust.
3) Get the spinach as dry as you can. Squeeze it in a towel or give it a quick sauté to get rid of excess water, otherwise the casserole can turn out watery and runny when baked.
4) Make ahead and adjust bake time. You can assemble and chill up to 24 hours or freeze for longer, just let it come closer to room temp before baking so the middle heats evenly, and add a few extra minutes if it was cold or frozen.
5) Brighten and brown smartly. A tiny splash of lemon juice or a pinch of red pepper flakes cuts the richness so it doesnt feel too heavy, and if you want a golden top broil for just 1 to 2 minutes but watch it the whole time so it doesnt burn.
Low Carb Alfredo Chicken Casserole Recipe
I can’t wait to share my Keto Chicken Alfredo Casserole with a clever spinach twist that keeps it low carb and perfect for busy weeknights.
6
servings
569
kcal
Equipment: 1. 9×13 inch baking dish, lightly greased
2. Medium skillet (for the sauce)
3. Mixing bowl (to combine chicken and sauce)
4. Whisk or wooden spoon (to smooth the cream cheese)
5. Measuring cups and spoons
6. Cheese grater (freshly grated Parmesan is best, its worth it)
7. Two forks or a hand/stand mixer to shred the chicken
8. Cutting board and chef knife (for spinach and garlic)
9. Silicone spatula or wooden spatula (to fold and scrape)
10. Oven mitts and a timer
Ingredients
-
3 cups shredded cooked chicken (about 2 large boneless skinless chicken breasts)
-
8 oz cream cheese softened
-
1 cup heavy cream
-
1 cup freshly grated Parmesan cheese
-
1 1/2 cups shredded mozzarella cheese, divided
-
2 cups fresh baby spinach, roughly chopped
-
2 cloves garlic, minced
-
2 tablespoons unsalted butter
-
1 teaspoon Italian seasoning
-
1/2 teaspoon salt
-
1/4 teaspoon freshly ground black pepper
-
1/4 teaspoon ground nutmeg (optional)
Directions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with a little butter or cooking spray.
- If your chicken isn't shredded yet, shred about 3 cups (2 large breasts) with two forks or pulse a few times in a mixer, set aside.
- In a medium skillet melt 2 tablespoons unsalted butter over medium heat, add 2 minced garlic cloves and cook about 30 seconds until fragrant but not brown.
- Lower heat and add 8 oz softened cream cheese and 1 cup heavy cream, whisk or stir until smooth and creamy, then stir in 1 cup freshly grated Parmesan, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon nutmeg if using.
- Stir in 1 cup of the shredded mozzarella until melted and smooth; if sauce seems too thick add a splash more heavy cream, if too thin simmer a minute to thicken.
- Fold the shredded chicken and 2 cups roughly chopped baby spinach into the sauce until the spinach wilts and everything is evenly coated.
- Pour the mixture into your prepared baking dish, sprinkle the remaining 1/2 cup mozzarella on top and a little extra Parmesan if you want a cheesier crust.
- Bake for 20 to 25 minutes until bubbly and the top is lightly golden; if you want a browner top, broil 1 to 2 minutes but watch it closely so it doesn't burn.
- Let the casserole rest 5 to 10 minutes to thicken up before serving so it holds together.
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: 210g
- Total number of serves: 6
- Calories: 569kcal
- Fat: 42.8g
- Saturated Fat: 25.8g
- Trans Fat: 0.33g
- Polyunsaturated: 2g
- Monounsaturated: 6.7g
- Cholesterol: 186mg
- Sodium: 883mg
- Potassium: 380mg
- Carbohydrates: 4.35g
- Fiber: 0.27g
- Sugar: 1.7g
- Protein: 39.5g
- Vitamin A: 667IU
- Vitamin C: 3mg
- Calcium: 292mg
- Iron: 0.77mg