Keto Chicken Parmesan Casserole – Comfort Food With Low-Carb Smarts

This casserole brings all the cozy flavors of classic chicken Parm without the carb-heavy breadcrumbs or spaghetti. It’s creamy, cheesy, and satisfying, with a bubbly top that’s hard to resist. If you’re short on time, you can use rotisserie chicken and a good low-carb marinara.

The whole dish comes together fast and tastes even better the next day. Whether you’re feeding a family or meal prepping for the week, this one earns a spot in your regular rotation.

Keto Chicken Parmesan Casserole – Comfort Food With Low-Carb Smarts

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• Cooked chicken: 4 cups, shredded or chopped (rotisserie works great)
• Low-carb marinara sauce: 2 cups (look for no added sugar; 4–6g net carbs per serving or less)
• Cream cheese: 4 oz, softened
• Heavy cream: 1/2 cup
• Mozzarella cheese: 2 cups, shredded
• Parmesan cheese: 1 cup, finely grated, divided
• Almond flour: 1/2 cup (for crunchy topping)
• Olive oil or melted butter: 2 tbsp
• Garlic: 2 cloves, minced (or 1 tsp garlic powder)
• Italian seasoning: 2 tsp
• Red pepper flakes: 1/4 tsp (optional)
• Fresh basil or parsley: A handful, chopped
• Salt and black pepper: To taste
• Optional add-ins: Sliced olives, sautéed mushrooms, spinach

Method

 

1. Heat the oven: Preheat to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
2. Prep the chicken: Shred or chop your cooked chicken into bite-size pieces. Pat dry with paper towels if it’s very moist to avoid a watery casserole.
3. Mix the creamy base: In a bowl, whisk the cream cheese until smooth. Add the heavy cream, half of the Parmesan, half of the mozzarella, garlic, Italian seasoning, red pepper flakes (if using), and a pinch of salt and pepper. Stir until well combined.
4. Combine with marinara: Stir the marinara into the creamy mixture. Taste and adjust salt and pepper. You want a balanced, savory sauce.
5. Assemble the casserole: Add the chicken to the baking dish. Pour the sauce over the top and gently toss to coat, spreading everything in an even layer.
6. Add the cheesy top: Sprinkle the remaining mozzarella over the casserole.
7. Make the crunchy topping: In a small bowl, mix almond flour, the remaining Parmesan, and olive oil or melted butter. Season with a pinch of salt and pepper. Scatter this mixture evenly over the cheese.
8. Bake: Place on the center rack and bake for 20–25 minutes, until bubbly around the edges and the top is golden.
9. Broil for color (optional): Broil for 1–2 minutes to deepen the color. Watch closely so it doesn’t burn.
10. Rest and garnish: Let the casserole rest for 5–10 minutes so it sets. Sprinkle with chopped basil or parsley before serving.

What Makes This Special

This recipe keeps the spirit of chicken Parmesan—savory tomato sauce, melty cheese, and tender chicken—but trims the carbs significantly. Instead of breading, you’ll get texture and richness from a blend of cheeses and a quick almond-parmesan topping.

It bakes in one dish, so cleanup is easy. You can prep it ahead, bake it when you need it, and serve it with a simple salad or roasted veggies. It’s comfort food that still fits your goals.

Shopping List

• Cooked chicken: 4 cups, shredded or chopped (rotisserie works great)
• Low-carb marinara sauce: 2 cups (look for no added sugar; 4–6g net carbs per serving or less)
• Cream cheese: 4 oz, softened
• Heavy cream: 1/2 cup
• Mozzarella cheese: 2 cups, shredded
• Parmesan cheese: 1 cup, finely grated, divided
• Almond flour: 1/2 cup (for crunchy topping)
• Olive oil or melted butter: 2 tbsp
• Garlic: 2 cloves, minced (or 1 tsp garlic powder)
• Italian seasoning: 2 tsp
• Red pepper flakes: 1/4 tsp (optional)
• Fresh basil or parsley: A handful, chopped
• Salt and black pepper: To taste
• Optional add-ins: Sliced olives, sautéed mushrooms, spinach

Step-by-Step Instructions

1. Heat the oven: Preheat to 375°F (190°C).
   

   Lightly grease a 9×13-inch baking dish.

2. Prep the chicken: Shred or chop your cooked chicken into bite-size pieces. Pat dry with paper towels if it’s very moist to avoid a watery casserole.
3. Mix the creamy base: In a bowl, whisk the cream cheese until smooth. Add the heavy cream, half of the Parmesan, half of the mozzarella, garlic, Italian seasoning, red pepper flakes (if using), and a pinch of salt and pepper.
   

   Stir until well combined.

4. Combine with marinara: Stir the marinara into the creamy mixture. Taste and adjust salt and pepper. You want a balanced, savory sauce.
5. Assemble the casserole: Add the chicken to the baking dish.
   

   Pour the sauce over the top and gently toss to coat, spreading everything in an even layer.

6. Add the cheesy top: Sprinkle the remaining mozzarella over the casserole.
7. Make the crunchy topping: In a small bowl, mix almond flour, the remaining Parmesan, and olive oil or melted butter. Season with a pinch of salt and pepper. Scatter this mixture evenly over the cheese.
8. Bake: Place on the center rack and bake for 20–25 minutes, until bubbly around the edges and the top is golden.
9. Broil for color (optional): Broil for 1–2 minutes to deepen the color.
   

   Watch closely so it doesn’t burn.

10. Rest and garnish: Let the casserole rest for 5–10 minutes so it sets. Sprinkle with chopped basil or parsley before serving.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually improve overnight.

Reheat in the oven at 325°F (165°C) for 12–15 minutes or microwave individual portions in 45-second bursts until hot. For freezing, cool completely, wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight, then reheat covered in the oven.

Health Benefits

• Low in carbs: By skipping the breadcrumb coating and pasta, you cut down on carbs while keeping the satisfying parts—protein and cheese.
• High in protein: Chicken provides steady energy and helps with fullness, making it easier to stick to your plan.
• Quality fats: Olive oil, cream cheese, and cheese deliver fats that help with satiety on a keto lifestyle.
• Tomato goodness: A good marinara contributes lycopene and antioxidants.
  

  Choose one with no added sugar to stay on track.

What Not to Do

• Don’t use sugary sauce: Many jarred sauces hide added sugar. Always read the label and pick a low-carb option.
• Don’t skip seasoning: Keto recipes rely on good seasoning since there are fewer sweet elements. Salt, pepper, and Italian herbs matter.
• Don’t overbake: Overcooking dries out the chicken and makes the topping too hard.
  

  Pull it when it’s bubbly and light golden.

• Don’t flood it with watery veggies: If adding spinach or mushrooms, sauté and drain them first so you don’t thin the sauce.

Variations You Can Try

• Buffalo Parm Twist: Stir 2–3 tablespoons of buffalo sauce into the cream mixture, then finish with blue cheese crumbles and celery leaves on top.
• Pesto Parm: Replace 1/2 cup of marinara with basil pesto for a fragrant, herby flavor. Add cherry tomatoes (halved and de-seeded) for color.
• Veggie Boost: Fold in sautéed spinach, roasted zucchini, or mushrooms. Keep portions moderate and well-drained for keto macros.
• Different protein: Swap chicken for turkey or use Italian sausage (cooked and crumbled) for a heartier, bolder dish.
• Spice lovers: Add extra red pepper flakes or a pinch of cayenne, and finish with a drizzle of chili oil before serving.

FAQ

How many carbs are in a serving?

It varies based on your marinara and exact ingredients, but a typical serving lands around 5–7g net carbs.

Check your sauce label and measure portions to be sure.

Can I make this ahead of time?

Yes. Assemble it up to 24 hours in advance, cover, and refrigerate. Add 5–10 extra minutes to the bake time if it goes into the oven cold.

Can I use raw chicken?

You can, but it’s easier and faster with cooked chicken.

If using raw, cut into small pieces, season, and pan-sear until just cooked through before assembling.

Is almond flour required?

No. For a nut-free option, use crushed pork rinds or a blend of grated Parmesan and shredded mozzarella to create a browned, chewy top.

What should I serve it with?

A crisp green salad with a tangy vinaigrette is perfect. Roasted broccoli, zucchini ribbons, or sautéed green beans also pair well.

Can I make it dairy-free?

It’s tricky with a Parmesan-focused dish, but you can try dairy-free cream cheese, coconut cream, and a dairy-free mozzarella alternative.

Flavor will differ, but the method stays similar.

How do I keep the sauce from getting watery?

Pat the chicken dry, choose a thick marinara, and pre-cook any added veggies to release moisture. Let the casserole rest after baking so it sets.

What cheese melts best here?

Mozzarella is classic for melt and stretch. Parmesan adds salty depth.

For extra richness, blend in a little provolone or fontina.

Can I cook it in a skillet?

Yes. Use an oven-safe skillet to mix, layer, and bake. The edges get extra caramelized, which many people love.

How do I scale the recipe?

Halve everything for an 8×8-inch dish or double for a crowd.

Keep the same oven temperature and bake until bubbly and golden.

Wrapping Up

This Keto Chicken Parmesan Casserole delivers the flavors you crave with a smart, low-carb twist. It’s easy to prepare, friendly to leftovers, and flexible enough for weeknights or company. Keep a jar of good marinara and some shredded chicken on hand, and you can have dinner on the table with very little effort. Make it once and it’ll likely become a staple in your rotation.