Keto Creamy Chicken & Spinach Alfredo Bake is a rich, high-protein dinner featuring tender chicken and fresh spinach in a velvety parmesan alfredo sauce. A perfect low-carb casserole designed for stable reheating and easy keto meal prep without flour or starches.

About This Recipe

Keto Creamy Chicken & Spinach Alfredo Bake focuses on recreating the classic Alfredo profile using fat-stable ingredients that align with a ketogenic lifestyle. Instead of a traditional roux made with flour, this recipe utilizes the emulsification of heavy cream, butter, and finely grated parmesan cheese. This creates a cohesive, rich sauce that clings to the proteins and vegetables without the need for grain-based thickeners.

The inclusion of fresh spinach provides a functional contrast to the richness of the Alfredo base. By layering the spinach with pre-cooked chicken, the greens wilt naturally during the bake, releasing minimal moisture into the sauce to maintain its thick consistency. Using bite-sized chicken pieces ensures an even distribution of heat, allowing the casserole to reach the necessary internal temperature while the cheese topping develops a golden, protective crust.

The combination of mozzarella and parmesan on top serves a dual purpose: the mozzarella provides the necessary melt and stretch, while the parmesan adds a sharp, savory finish through the Maillard reaction. Because the sauce is built on a foundation of high-quality fats and proteins, this bake maintains its texture during refrigeration and reheating. It is a reliable, straightforward option for those requiring a calorie-dense, low-carb meal that emphasizes ingredient stability and classic flavor profiles.

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Why You’ll Love This Recipe

• Creamy homemade Alfredo sauce
• Melty mozzarella topping
• Tender chicken + wilted spinach
• Keto, low-carb, gluten-free
• Perfect for meal prep
• Comfort food without carbs

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What You’ll Need for This Alfredo Bake

• 2 lbs cooked chicken breast, shredded or cubed
• 3 cups fresh spinach
• 2 cups shredded mozzarella
• 1 cup grated parmesan
• 1 cup heavy cream
• 4 tbsp butter
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp Italian seasoning (optional)

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Step-by-Step Preparation

1. Preheat oven to 375°F.
2. Melt butter in a skillet; sauté garlic until fragrant.
3. Add heavy cream, parmesan, salt, pepper, and Italian seasoning. Simmer until thickened.
4. Stir in spinach until wilted.
5. Add cooked chicken and coat in the sauce.
6. Transfer mixture to a casserole dish.
7. Top with shredded mozzarella.
8. Bake 20–25 minutes or until golden and bubbling.
9. Cool slightly before serving.

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FAQ

• Can I use rotisserie chicken?
  Yes, it works perfectly.
• Can I use frozen spinach?
  Yes, but thaw and squeeze out excess water first.
• Can I make it dairy-free?
  Not with Alfredo — this recipe relies on dairy.
• Will it freeze well?
  Yes, freeze before baking for best results.

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Variations & Substitutions

• Add mushrooms for more volume
• Swap spinach for kale
• Add bacon or pancetta for smokiness
• Use pepper jack for a spicy twist

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Serving Suggestions

• Serve with roasted broccoli, zucchini noodles, or a fresh green salad.

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Creamy Mushroom Chicken Skillet
• Chicken Alfredo Casserole

New keto recipes are added every week — check back often for more low-carb inspiration!