Keto Spinach Pesto Chicken Rice Casserole is a creamy low-carb chicken bake made with cauliflower rice, basil pesto, wilted spinach, and melty cheese. This easy keto casserole is perfect for meal prep, family dinners, and comforting low-carb meals with fresh herb flavor.

About This Recipe

Keto Spinach Pesto Chicken Rice Casserole (Cauliflower Rice) brings together fresh herb flavor and creamy comfort in a low-carb format that’s ideal for weeknights and meal prep. Traditional rice is replaced with cauliflower rice, which absorbs the pesto cream sauce beautifully while keeping the dish light and keto-friendly. The result is a casserole that feels rich and satisfying without being heavy or carb-dense.

The recipe starts by gently cooking cauliflower rice to remove excess moisture, ensuring the final bake stays creamy rather than watery. Chicken is seasoned and combined with a pesto-based cream sauce made from heavy cream, cream cheese, and basil pesto. Fresh spinach wilts into the mixture, adding color, nutrients, and a subtle earthiness that balances the richness of the sauce. Everything is then baked together and finished with a layer of melted mozzarella that creates a bubbly, golden top.

This casserole is particularly well-suited for meal prep. It slices cleanly, reheats evenly, and the flavors deepen after a day in the fridge. You can customize it easily by adding mushrooms, sun-dried tomatoes, or extra Parmesan for a sharper finish. Whether you’re expanding your Chicken Casserole board or planning a week of low-carb lunches, this spinach pesto chicken casserole delivers dependable flavor, texture, and simplicity.

Why You’ll Love This Recipe

Fresh basil pesto flavor
Creamy, comforting texture
Low-carb cauliflower rice base
Perfect for meal prep
Family-friendly
Easy to customize
Naturally keto
Great chicken casserole option

Ingredients

For the Casserole

1.5 lb chicken breast, cut into bite-size pieces
3 cups cauliflower rice
2 cups fresh spinach
1 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper

Pesto Cream Sauce

1 cup heavy cream
4 oz cream cheese
1/3 cup basil pesto
1/2 tsp garlic powder

For Topping

1 1/2 cups shredded mozzarella
1/4 cup grated Parmesan (optional)

Instructions

Preheat oven to 375°F.
Heat olive oil in a skillet over medium heat. Add cauliflower rice and cook 4–5 minutes to release moisture. Set aside.
Season chicken with salt and pepper. Lightly brown in the same skillet 3–4 minutes (not fully cooked).
In a saucepan, heat heavy cream and cream cheese until smooth.
Stir in pesto and garlic powder.
Combine cauliflower rice, chicken, spinach, and pesto cream sauce.
Transfer to a greased baking dish.
Top with mozzarella and optional Parmesan.
Bake 20–25 minutes until bubbly and chicken is cooked through.
Rest 5 minutes before serving.

Nutrition (per serving)

Calories: 435
Fat: 31g
Protein: 33g
Net Carbs: 4g

FAQ

Q: Can I use rotisserie chicken?
A: Yes — skip browning and reduce bake time slightly.
Q: Will frozen cauliflower rice work?
A: Yes — cook longer to remove moisture before baking.
Q: Can I add mushrooms?
A: Absolutely. Sauté first to remove moisture.
Q: Is store-bought pesto okay?
A: Yes — choose a low-carb, sugar-free option.
Q: Is this good for meal prep?
A: Excellent. It reheats well and keeps texture.

Variations & Substitutions

Add sun-dried tomatoes
Use chicken thighs for extra juiciness
Swap mozzarella for provolone
Add extra Parmesan for sharper flavor
Stir in roasted garlic
Add pine nuts for crunch (optional)

Serving Suggestions

Serve with a crisp green salad
Pair with roasted broccoli
Add a lemony side salad
Enjoy as a stand-alone meal

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