I am always looking for recipe inspiration everywhere.

Some of my favourite places for recipe inspiration:

Pinterest (most popular)
Farmer’s Market
Grocery Stores

The other day I was flipping through a cookbook I grabbed at Costco a while ago, and there was a recipe for mushroom and broccoli Alfredo. I thought it was an interesting idea, and decided to see what I could do to make my own version.

This dish started out as a complete experiment, but turned out so amazing and SO delicious. I took the basic flavours from the original recipe (garlic, Italian herbs) and completely transformed it into a filling, healthy dinner.

What do I love most about this casserole, aside from the flavours? It’s perfect for a busy weeknight. During the week, our schedules get a little crazy, and I love having a collection of dinners that I know will be ready quickly and easily. Especially when hunger strikes!

Chicken and Broccoli Alfredo Casserole

Main Ingredients:
1- Broccoli
2- Chicken
3- Parmesan Cheese
4- Milk/Cream
5- Garlic
6- Italian Seasoning
7- Cauliflower Rice

The garlic and Italian seasoning is the key to amazing flavour in this dish. Instead of adding pasta to this dish, I thought I’d make it healthier and more nutritious with cauliflower rice. And it actually works perfectly with all the other flavours. The cauliflower rice bakes right into the sauce, and soaks up all the creamy garlic flavour.

This sauce is naturally thickened by the parmesan cheese, so no need for any flour or starches in the sauce. It’s naturally gluten-free, and I’ve given you a low-carb option if you’d prefer just to use heavy cream vs. milk/light cream.

Chicken and Broccoli Alfredo Casserole

I hope you enjoy this dish as much as we do, feel free to leave a comment if you try it! I’d love to know what you think.

As always,
Happy Eating!

Chicken and Broccoli Alfredo Casserole

Chicken and Broccoli Alfredo Casserole

Perfect for a quick and easy weeknight dinner. This dish rich, cheesy and a health(ier) version of chicken alfredo. Easy to make, gluten-free, with a low carb option. Perfect for busy weeknights!

Prep Time 12 minutes
Cook Time 35 minutes
Total Time 47 minutes
Servings 2 people
Author Ashley


  • 2 cups broccoli florets
  • 2 boneless/skinless chicken breasts cubed
  • salt and pepper
  • 1 tbsp avocado oil or any mild oil
  • 2 cups cauliflower rice
  • 1 tbsp butter/ghee
  • 2 cloves garlic minced
  • 1 cup 2% milk
  • 1/2 cup 10% cream
  • 1 tsp Italian seasoning
  • 1 1/2 cups parmesan cheese grated


  1. You’ll need to slightly pre-cook the broccoli. I prefer to steam mine, but you can also boil it in a pot with water. Cook the broccoli for 3-4 minutes until it’s just starting to soften.

  2. Preheat oven to 350 degrees.

  3. Place a large oven-safe skillet on medium heat, and add the avocado oil. Toss the chicken cubes in salt and pepper. Once the skillet is hot, add the chicken cubes and cook for about 5-7 minutes. (They don’t have to be fully cooked, as they’ll finish cooking in the oven).

  4. Remove the chicken cubes from the pan and set aside. Turn the burner down to low** (this is important for the next step).

  5. Add the butter to the pan, and the minced garlic. Cook for 30 seconds, (careful not to brown) and then add the milk, cream and Italian seasoning. Whisk together. Once the milk is starting to lightly bubble (about 2-3 minutes), add 1 cup of the parmesan cheese. Whisk for 2-3 minutes until the sauce starts to thicken up. 

  6. Add the cauliflower rice evenly across the pan, then the broccoli and chicken. Sprinkle the rest of the parmesan cheese over the top, and bake for 25-30 minutes.

Recipe Notes

For a low carb option, substitute the milk and 10% cream for 1 cup of heavy cream.