Creamy Low-Carb Chicken Alfredo Bake (No Pasta Required!) – Cozy, Comforting, and Easy

This Creamy Low-Carb Chicken Alfredo Bake has all the rich, cheesy comfort of classic Alfredo, but without the pasta. It’s hearty, family-friendly, and perfect for weeknights when you want something warm and satisfying. Tender chicken, flavorful sautéed veggies, and a silky cream sauce come together under a bubbly layer of melted cheese.

You won’t miss the noodles—promise. Serve it with a crisp green salad, and dinner is done.

What Makes This Special

This bake delivers everything you love about Alfredo—creamy sauce, savory garlic, and plenty of cheese—without the carb-heavy pasta. Instead, it uses low-carb vegetables to carry the sauce and add texture.

It’s easy to customize, reheats well, and feels like comfort food while still fitting a low-carb lifestyle.

• No pasta required: Zucchini and cauliflower stand in for noodles, keeping it light but satisfying.
• Weeknight-friendly: Uses cooked chicken and simple steps for quick prep.
• Rich, creamy sauce: Real cream, butter, and Parmesan—no thickeners needed.
• Great for meal prep: Holds up in the fridge and freezer without getting watery when you follow the tips below.

What You’ll Need

• 2 to 2.5 cups cooked chicken (shredded or diced; rotisserie works great)
• 2 medium zucchini, halved lengthwise and sliced into half-moons
• 2 cups small cauliflower florets (fresh or thawed from frozen, well-drained)
• 1 small onion, finely chopped
• 3–4 garlic cloves, minced
• 3 tablespoons butter
• 1 cup heavy cream
• 3 ounces cream cheese, softened
• 1 cup freshly grated Parmesan cheese, divided
• 1 cup shredded mozzarella
• 1/2 teaspoon dried Italian seasoning
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper, to taste
• Olive oil, for sautéing
• Fresh parsley, chopped (for garnish)

How to Make It

1. Prep the oven and dish: Heat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with a little olive oil or butter.
2. Sweat the zucchini: Slice the zucchini and spread it on a tray. Sprinkle with a little salt and let it sit for 10 minutes to draw out moisture.

   Pat dry with paper towels.

3. Par-cook the cauliflower: Steam or microwave the florets until just tender, about 3–4 minutes. Drain well and pat dry so the bake doesn’t get watery.
4. Sauté the aromatics: In a large skillet, heat a drizzle of olive oil over medium heat. Add the onion and cook until soft, 3–4 minutes.

   Stir in the garlic and cook 30 seconds until fragrant.

5. Cook the zucchini: Add the zucchini to the skillet and sauté 3–4 minutes until it just softens. Season with a pinch of salt and pepper. Transfer the veggies to a large bowl.
6. Make the Alfredo sauce: In the same skillet, melt the butter over medium-low heat.

   Add the cream and cream cheese. Whisk until the cream cheese melts and the mixture is smooth. Stir in 3/4 cup Parmesan, Italian seasoning, red pepper flakes (if using), and a generous pinch of black pepper.

   Simmer 2–3 minutes, stirring, until slightly thickened. Taste and adjust salt.

7. Combine: Add the cooked chicken, cauliflower, and zucchini mixture back to the skillet (or into a big bowl) and toss with the Alfredo sauce until everything is well coated.
8. Assemble: Spread the mixture into the prepared baking dish. Top with mozzarella and the remaining 1/4 cup Parmesan.
9. Bake: Bake for 18–22 minutes, until the cheese is melted and bubbly around the edges.

   For a golden top, broil for 1–2 minutes at the end, watching closely.

10. Finish and serve: Let it rest 5–10 minutes to set. Sprinkle with chopped parsley and black pepper. Serve with a side salad or roasted greens.

Storage Instructions

• Refrigerate: Cool completely, then cover and refrigerate for up to 4 days.
• Freeze: Portion into airtight containers and freeze for up to 2 months.

  For best texture, freeze before baking. Thaw overnight in the fridge.

• Reheat: Oven at 325°F (165°C) for 15–20 minutes, covered, until hot. For single servings, microwave in 45-second bursts, stirring between intervals.
• Keep it creamy: If the sauce tightens up after chilling, stir in a splash of cream or almond milk before reheating.

Why This is Good for You

• Lower in carbs: Skips pasta and relies on non-starchy vegetables, making it a solid option for low-carb or keto-style eating.
• Protein-rich: Chicken provides steady, filling protein to keep you satisfied.
• Nutrient-dense veggies: Cauliflower and zucchini add fiber, vitamin C, and potassium with minimal carbs.
• Healthy fats: Butter, cream, and cheese contribute fat that helps with satiety and flavor, so a smaller portion goes a long way.

Common Mistakes to Avoid

• Not draining veggies: Zucchini and cauliflower hold water.

  Salting, pre-cooking, and patting dry prevent a watery bake.

• Using pre-shredded cheese only: Packaged shreds often contain starches that can make the sauce grainy. Grate at least the Parmesan fresh for the smoothest result.
• Boiling the cream too hard: Gentle heat is key. A rapid boil can cause the sauce to split.
• Skipping the rest time: Letting the bake sit for a few minutes helps the sauce thicken and set, so it serves cleanly.
• Overcooking the zucchini: Keep it slightly firm before baking so it doesn’t turn mushy in the oven.

Recipe Variations

• Broccoli Alfredo Bake: Swap cauliflower for broccoli florets.

  Blanch briefly, then dry well.

• Spinach and Mushroom: Sauté sliced mushrooms until they release moisture and brown. Stir in a few handfuls of fresh spinach until wilted.
• Bacon or Pancetta: Cook until crisp and fold into the mixture for a smoky twist.
• Chicken and Pesto: Whisk 2 tablespoons of basil pesto into the Alfredo sauce for herby depth.
• Dairy-light option: Replace half the cream with unsweetened almond milk and add 1/4 teaspoon xanthan gum to keep the sauce thick. Use sparingly—xanthan goes a long way.
• Spicy Alfredo: Add extra red pepper flakes or a pinch of cayenne for heat.
• Cheese swap: Try asiago or Romano for a sharper bite, or add dollops of ricotta for extra creaminess.

FAQ

Can I use raw chicken instead of cooked?

Yes.

Dice raw chicken, season with salt and pepper, and sauté in olive oil until just cooked through before starting the sauce. Remove it from the pan, then proceed with the recipe. This adds a few extra minutes but gives great flavor.

Will frozen vegetables work?

They can, as long as you thaw and drain them very well.

Squeeze out excess water with paper towels before adding to keep the sauce thick and creamy.

How can I make this egg-free and gluten-free?

This recipe is naturally egg-free and gluten-free as written. Just confirm your cheese and seasonings don’t contain additives with gluten.

What can I substitute for heavy cream?

Use half-and-half with 2 ounces extra cream cheese for body, or a mix of unsweetened almond milk and a small pinch of xanthan gum. The flavor is richest with heavy cream, but these swaps still work.

How do I prevent a greasy or separated sauce?

Keep the heat moderate, whisk steadily, and add the cheese off the heat or on low.

Don’t boil the sauce hard. If it separates slightly, whisk in a tablespoon of hot water or cream to bring it back.

Can I assemble this ahead of time?

Yes. Assemble up to 24 hours in advance, cover, and refrigerate.

Bake straight from the fridge, adding 5–10 extra minutes. If it looks dry, cover with foil for the first 10 minutes.

What should I serve with it?

A simple salad with lemon vinaigrette, roasted asparagus or green beans, or garlicky sautéed kale pairs well and keeps the meal low-carb.

Final Thoughts

This Creamy Low-Carb Chicken Alfredo Bake brings classic comfort to the table without the pasta. It’s rich, simple to make, and easy to adapt with what you have.

With a few moisture-control tricks and quality cheese, you’ll get a thick, velvety sauce every time. Keep this one in your weeknight rotation—you’ll be glad you did.