Low Carb Chicken Alfredo Bake

August 29, 2018Laura

I love casseroles! Especially ones topped with lots of melted cheese and bacon! Usually I’m not a fan of jarred Alfredo sauces, however, when I saw that Rao’s now makes Alfredo sauce, I knew I had to try it. It was just as tasty as their marinara sauces with pretty basic ingredients. If you prefer making your own homemade sauce, you can certainly do that as well. Since the Rao’s ingredients are pretty clean, I like using it for convenience.

If I’m not pressed for time, I will make my own chicken and shred it. I do use rotisserie chickens from time to time and they work just as well. As far as the cauliflower rice, I prefer the Green Giant brand located in the freezer section. I’ve updated the recipe to steam the cauliflower rice before adding it to the casserole. Personally, I have found that it cooks up perfectly fine from frozen though. It only takes a few minutes to throw this casserole together, then it bakes until it’s nice and bubbly. It’s great leftover the next day, too.Β  If you give this casserole a try, I hope you enjoy it as much as I do.

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Have you tried my Low Carb Mexican Casserole? It’s another delicious casserole that’s easy to throw together, full of flavor and is only 4.6 net carbs per serving!

Print Recipe

Low Carb Chicken Alfredo Bake

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Serves: 6
  • Calories 289.5


  • 2 cups shredded chicken
  • 1 15 oz jar alfredo sauce
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • Dash black pepper
  • 10 oz bag frozen cauliflower rice, steamed
  • 3 cups broccoli, chopped into florets
  • 1 cup shredded mozzarella cheese
  • 5 slices bacon, cooked & chopped
  • Italian seasoning, for garnish


  • 1)

    Cook and shred the chicken. I cook mine in the Instant Pot with chicken broth on manual/high pressure for 20 minutes. Manually release pressure and shred with two forks. You can also use a rotisserie chicken.

  • 2)

    Preheat oven to 350 degrees. Steam cauliflower rice in microwave per bag directions until water is absorbed.

  • 3)

    In a large bowl, mix together shredded chicken, Alfredo sauce, garlic powder, onion powder, black pepper and cauliflower rice. Stir in chopped broccoli.

  • 4)

    Pour mixture into baking dish (I use an 8×8 or 11×7) and top with shredded cheese, Italian seasoning and chopped bacon.

  • 5)
    Bake uncovered for 30 minutes. Broil for 2-3 minutes to brown cheese. Let set for 5 minutes before serving.

Nutrition (Per Serving)

Net Carbs5.6g
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