Description
Creamy, cheesy, and bursting with fresh basil flavor — this keto chicken pesto casserole is a comforting baked dish that’s low-carb, high-protein, and perfect for meal prep or family dinners!
Ingredients
2 cups shredded cooked chicken (rotisserie or grilled)
½ cup sugar-free basil pesto (store-bought or homemade)
4 oz cream cheese, softened
¼ cup heavy cream or full-fat coconut cream
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 tbsp olive oil or avocado oil (for sautéing)
1 clove garlic, minced (optional)
Salt and pepper to taste
Optional: steamed zucchini noodles, spinach, or roasted broccoli for layering
FOR KETO VERSION:
Use full-fat dairy and ensure your pesto is made with olive oil and no added sugars. For a dairy-free version, use vegan cream cheese and nutritional yeast.
Instructions
Preheat oven to 375°F (190°C) .
In a skillet over medium heat, sauté chicken in olive oil with garlic until fragrant (~2–3 mins). Set aside.
In a bowl, mix cream cheese , heavy cream , and pesto until smooth and creamy.
In a separate bowl, combine shredded chicken with pesto mixture until evenly coated.
Spread chicken mixture into an 8×8-inch baking dish or cast iron skillet.
Top generously with mozzarella and Parmesan cheese .
Bake for 15–18 minutes until bubbly and golden around the edges.
Let cool slightly before serving warm with a sprinkle of extra Parmesan or fresh basil if desired.
SERVING SUGGESTIONS:
Serve over zucchini noodles or cauliflower rice
With a side of keto garlic bread or salad
Drizzle with olive oil or balsamic glaze for extra flair
Notes
Make ahead and refrigerate — this casserole reheats beautifully! Double the batch for easy lunches or dinner leftovers. Perfect for keto potlucks or weeknight comfort.
- Prep Time: 10 mins
- Cook Time: 18 mins
Nutrition
- Serving Size: 4
- Calories: 300
- Fat: 18g
- Carbohydrates: 4g
- Protein: 24g