This vibrant dinner bake features succulent pieces of chicken breast smothered in a luxurious sauce of basil pesto and heavy cream. Topped with a blend of shredded mozzarella and nutty parmesan, the casserole bakes until the cheese forms a golden, bubbling crust over the herbaceous green sauce. It offers a high-protein, low-carb meal with a rich, velvety texture and the deep, aromatic flavors of fresh basil, garlic, and aged cheese.

About This Recipe

The preparation involves whisking together sugar-free basil pesto and heavy cream to create a thick, fat-stable emulsion that serves as the primary cooking liquid for the chicken. As the bite-sized pieces of poultry bake within this mixture, they absorb the concentrated oils and herbal notes of the pesto, ensuring the meat remains moist and flavorful throughout. The inclusion of garlic and onion powders sharpens the savory profile of the sauce, providing a robust foundation that replaces the need for starch-based thickeners.

The flavor is defined by the fragrant, earthy presence of basil and the sharp, salty finish of the parmesan cheese. High-fat dairy provides a dense, mouth-coating richness that balances the acidity of the pesto, resulting in a smooth and consistent sauce that clings to the protein. During the final stage of baking at high heat, the mozzarella melts into a stretchy, protective layer that browns naturally, adding a toasted element to the herbaceous dish.

Typically served hot in generous portions, this casserole is a functional choice for family dinners or as a reliable centerpiece for weekly meal planning. Its stable dairy-based sauce maintains its creamy consistency when reheated, making it an efficient option for those requiring a calorie-dense, low-carb meal. The combination of its straightforward assembly and its sophisticated, Mediterranean-inspired flavor makes it a refined choice for a satisfying keto dinner.

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Why You’ll Love This Recipe

• Creamy, cheesy, high-protein comfort food
• Minimal prep time
• Perfect for meal prep
• Big flavor without carbs

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What You’ll Need for This Keto Creamy Pesto Chicken Casserole

• 2 lbs chicken breast, cut into bite-sized pieces
• 1 cup sugar-free basil pesto
• 1 cup heavy cream
• 1 cup shredded mozzarella
• ½ cup grated parmesan
• 1 tsp garlic powder
• ½ tsp onion powder
• Salt & pepper, to taste
• Fresh basil for garnish

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Step-by-Step Preparation

1. Preheat oven to 400°F. Grease a medium baking dish.
2. Add the chicken pieces to the dish and season with garlic powder, onion powder, salt, and pepper.
3. In a bowl, mix pesto with heavy cream until smooth.
4. Pour the creamy pesto mixture over the chicken and toss to coat evenly.
5. Top with mozzarella and parmesan.
6. Bake 22–25 minutes or until the cheese is golden and the chicken is fully cooked.
7. Let rest 5 minutes, then garnish with fresh basil.

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FAQ

• Can I use chicken thighs?
  Yes, they stay even more tender.
• Can I use store-bought pesto?
  Yes—just pick a sugar-free version.
• Does it freeze well?
  It freezes perfectly for up to 2 months.

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Variations & Substitutions

• Add spinach for extra volume
• Use cheddar instead of mozzarella
• Swap pesto for a sugar-free red pesto

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Serving Suggestions

• Serve with cauliflower mash, roasted broccoli, zucchini noodles, or a simple green salad with olive oil.

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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 Garlic Butter Chicken with Zucchini Noodles
• Keto Chicken Alfredo Casserole

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