Keto Chicken Alfredo Bake

Keto Chicken Alfredo Bake
Enjoy comfort food at its best with this Chicken Alfredo Bake. It combines already baked rotisserie chicken with cavatappi pasta in a creamy alfredo sauce topped with melty Parmesan and mozzarella cheese.
Course: main meal pasta
Cuisine: Italian American
Prep Time: 15minutes 
Cook Time: 35minutes 
Servings: 6 servings
Calories: 957kcal
Author: Beth Pierce


    • 12 ounces cavatappi or penne pasta
    • 5 tablespoons butter
    • 3 garlic cloves minced
    • 1 teaspoon Italian seasoning
    • 2 cups heavy cream
    • ½ teaspoon salt
    • ½ teaspoon freshly ground black pepper
    • 2 cups grated parmesan
    • 4 ounces cream cheese cut into small cubes
    • 2 ½ cups diced cooked chicken breast or chicken thighs
    • 2 cups mozzarella cheese shredded
    • Chopped fresh parsley


  • Put a large pot of salted water on to boil.
  • Melt the butter in a large skillet over medium-low heat. Add the garlic and Italian seasoning, Cook for 1 minute while stirring continuously. Add the heavy whipping cream and simmer until slightly thickened. Do not boil.
  • While the whipping cream is reducing, cook the pasta al dente and drain well.
  • Once the whipping cream is reduced, whisk in the salt and freshly ground black pepper. Reduce the heat as low as it will go and whisk in 1 1/2 cups of Parmesan cheese a little bit at a time until smooth and creamy. Add the cream cheese and cook until it melts, stirring frequently.
  • In a greased 9×13 inch casserole dish, stir together the cooked cavatappi, alfredo sauce, and cooked chicken. Spread evenly in the dish and top with the mozzarella cheese and the remaining Parmesan cheese.
  • Bake at 350 degrees uncovered for 20-25 minutes or until the cheese has melted and the casserole is heated through. Sprinkle with chopped fresh parsley


  • You can use several different pasta shapes in this recipe, such as linguine, fettuccine, medium shells, penne, rigatoni, or ziti.  The cooking time might vary by a few minutes so check the packaging.
  • Simmer the cream. Do not boil it.
  • Any cooked chicken works for this recipe, including rotisserie chicken, poached chicken, roasted chicken, or even grilled chicken.
  • Use freshly grated Parmesan cheese and mozzarella cheese.
  • As with most homemade alfredo recipes, this dish is best enjoyed promptly. Alfredo sauce has a tendency to soak into pasta even if the pasta is cooked al dente.
  • Store leftovers in an airtight container in the fridge. For best results, reheat in the microwave at reduced power.
  • To freeze, first, cool completely, then cover with several layers of plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight and reheat in the microwave.



Calories: 957kcal | Carbohydrates: 51g | Protein: 42g | Fat: 65g | Saturated Fat: 39g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.4g | Cholesterol: 232mg | Sodium: 1243mg | Potassium: 563mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2278IU | Vitamin C: 2mg | Calcium: 581mg | Iron: 2mg


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