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Keto Chicken Buffalo Alfredo Bake - Creamy, Spicy, and Low-Carb Comfort

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked chicken, shredded or chopped (rotisserie works great)
  • 1 large head cauliflower, cut into small florets (about 5–6 cups)
  • 1 cup buffalo hot sauce (like Frank’s RedHot)
  • 4 tablespoons unsalted butter
  • 1 cup heavy cream
  • 4 ounces cream cheese, softened and cubed
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella, divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (optional, for depth)
  • Salt and black pepper, to taste
  • 2 tablespoons chopped fresh parsley or chives, for garnish
  • Blue cheese crumbles, optional garnish
  • Cooking spray or a little butter for greasing the dish

Method
 

  1. Prep the oven and dish: Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Par-cook the cauliflower: Steam or microwave the florets until just fork-tender, about 4–6 minutes. Drain well and pat dry with paper towels. Removing excess moisture helps prevent a watery bake.
  3. Warm the buffalo chicken: In a large bowl, toss the shredded chicken with half the buffalo sauce (1/2 cup). Set aside.
  4. Make the Alfredo base: In a medium saucepan over medium heat, melt the butter. Stir in the heavy cream and bring to a gentle simmer.
  5. Whisk in cheeses: Add the cream cheese and whisk until smooth. Stir in Parmesan until melted and the sauce is velvety.
  6. Season the sauce: Add garlic powder, onion powder, smoked paprika (if using), and a pinch of salt and pepper. Taste and adjust. You want it slightly salty to balance the cauliflower.
  7. Buffalo meets Alfredo: Stir the remaining 1/2 cup buffalo sauce into the Alfredo. The sauce should be creamy-orange and pourable. If it’s too thick, splash in a tablespoon or two of cream.
  8. Combine the bake: In a large mixing bowl, combine the cauliflower, buffalo chicken, and half of the mozzarella. Pour the buffalo Alfredo sauce over the top and fold gently to coat everything.
  9. Spread and top: Transfer the mixture to the prepared baking dish. Sprinkle the remaining mozzarella evenly over the surface.
  10. Bake: Bake for 18–22 minutes until bubbling at the edges and the cheese is melted.
  11. Broil for color (optional): Broil 1–2 minutes to brown the top slightly. Watch closely.
  12. Rest and garnish: Let the casserole rest 5–10 minutes to set. Garnish with parsley or chives and a few blue cheese crumbles, if you like.
  13. Serve: Scoop into bowls and enjoy as is, or with a crisp side salad.