This Chicken Alfredo Cabbage Bake is a creamy, cheesy, low-carb dinner made with tender chicken, cabbage, garlic, Parmesan, heavy cream, and melty mozzarella. It has all the cozy garlic Parmesan flavor of Chicken Alfredo, but instead of pasta, the cabbage bakes right into the sauce until soft and flavorful.
I’ve been having so much fun finding new ways to cook cabbage lately. Recipes like my Fried Cabbage, Cabbage Mac and Cheese, Creamy Garlic Butter Cabbage Wedges, and Cabbage Lasagna completely changed the way I look at this simple vegetable. Cabbage is one of those ingredients that absorbs flavor so well, especially when it’s baked with butter, garlic, cheese, and cream.
This recipe came from one of those nights when I wanted something creamy and comforting, but I didn’t want to boil pasta or make Alfredo sauce separately. Everything goes into one baking dish, the oven does most of the work, and the result is rich, cheesy, and so satisfying.
It’s also a great weeknight dinner because the chicken cooks right with the cabbage. Once everything is tender, you add mozzarella, Parmesan, and a little bacon on top, then bake until bubbly and golden.
Why You’ll Love This Chicken Alfredo Cabbage Bake
- Low-carb comfort food – It tastes like a cozy Chicken Alfredo casserole, but the cabbage replaces the pasta and soaks up the creamy garlic Parmesan sauce.
- Quick to prep – Everything goes straight into one baking dish, so there’s no need to boil pasta or make a separate sauce on the stovetop.
- Family-friendly – It’s creamy, cheesy, cozy, and satisfying, which makes it a great dinner even for people who don’t usually get excited about cabbage.
- One-pan dinner – The chicken cooks right in the baking dish with the cabbage, so cleanup is much easier.
- Cheesy and comforting – The mozzarella and Parmesan topping melts beautifully and gets bubbly, golden, and lightly crisp around the edges.
- Great for leftovers – This casserole reheats well, and the flavors are even better the next day, making it perfect for lunch or meal prep.
Ingredients You’ll Need
Cabbage – Green cabbage works best here because it softens beautifully in the oven while still keeping a little texture. I like slicing it fairly thin, but not paper-thin. If the cabbage is too thick, it takes longer to cook. If it’s too thin, it can almost disappear into the sauce.
Chicken Breast – I use boneless, skinless chicken breasts cut into small bite-sized pieces so they cook evenly with the cabbage. Try to keep the pieces about the same size so some don’t overcook while others are still underdone. Boneless chicken thighs also work if you prefer juicier meat.
Heavy Cream – This creates the Alfredo-style sauce right in the baking dish, so there’s no need to make a separate sauce on the stovetop. As it bakes with the Parmesan, butter, garlic, and chicken juices, it turns creamy and rich.
Butter – Butter adds that classic Alfredo flavor and helps make the cabbage taste rich instead of plain. I like cutting it into small pieces or melting it slightly so it mixes more evenly through the casserole.
Parmesan Cheese – Freshly grated Parmesan is definitely worth using here. It melts into the cream better and gives the sauce a richer, smoother flavor. The shelf-stable grated kind can work in a pinch, but it won’t melt quite as nicely.
Garlic – Fresh garlic gives the casserole that cozy garlic Parmesan flavor and makes the whole kitchen smell amazing while it bakes. If you love extra garlic, you can add a little garlic powder too.
Italian Seasoning – Adds a little herb flavor without overpowering the creamy sauce. It keeps the casserole from tasting too heavy.
Mozzarella – This is what gives you that melty, golden topping. I like shredding it myself when I have time because it melts smoother than pre-shredded cheese, but either one works.
Bacon – Bacon is optional, but I love the smoky, salty flavor it adds on top. It makes the casserole feel even more comforting and works so well with the creamy Alfredo-style sauce.
How To Make Chicken Alfredo Cabbage Bake
Add Everything to the Baking Dish
Add the sliced cabbage, diced chicken, heavy cream, butter, Parmesan, garlic, Italian seasoning, salt, and pepper to a greased baking dish.
Mix everything really well so the cabbage and chicken are evenly coated in the creamy garlic Parmesan mixture. It may look like a lot of cabbage at first, but it will soften and shrink as it bakes.
Bake Until the Chicken Is Cooked
Cover the dish tightly with foil and bake until the cabbage is tender and the chicken is cooked through.
The foil helps trap steam, which softens the cabbage and keeps the chicken juicy. The chicken should reach 165°F / 74°Cin the center before adding the cheese topping.
Stir and Add the Cheese Topping
Remove the foil and give everything a good stir. This helps coat the cabbage in the creamy sauce and makes sure the chicken is evenly distributed.
Sprinkle the mozzarella, extra Parmesan, and cooked bacon over the top.
Bake Until Golden and Bubbly
Return the casserole to the oven uncovered and bake until the cheese is melted, bubbly, and lightly golden around the edges.
If you like a more golden cheese topping, broil it for the last 1 to 2 minutes, but watch closely so it doesn’t burn.
Let It Rest Before Serving
Let the casserole rest for about 5 minutes before serving. The sauce will thicken slightly as it sits, and the casserole will be much easier to scoop.
I like adding a little extra Parmesan or fresh parsley on top before serving.
My Best Tips
Use a 9×9-inch baking dish. This keeps the cabbage, chicken, and sauce close together so everything bakes evenly and stays creamy. If the dish is too large, the sauce can spread out too much and dry out.
Cut the chicken into small bite-sized pieces. This helps it cook at the same time as the cabbage. Larger pieces may need longer, and the cabbage can get too soft by then.
Cover the dish tightly for the first bake. The steam helps soften the cabbage and keeps the chicken juicy. If the foil is loose, the cabbage may stay too firm.
Stir before adding the cheese topping. After the first bake, the cream, Parmesan, butter, and chicken juices need a good stir to turn into a creamy Alfredo-style sauce.
Check that the chicken is cooked through. The chicken should reach 165°F / 74°C before serving. If needed, bake it a few more minutes before adding the final cheese topping.
Let it rest for 5 minutes. The sauce will thicken slightly as it sits, so the casserole will be creamier and easier to scoop.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven until warmed through. The flavors continue to develop overnight, so don’t be surprised if you enjoy it even more the next day.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes. Use about 2 1/2 to 3 cups cooked shredded or diced chicken. Since the chicken is already cooked, bake the cabbage with the cream, butter, garlic, Parmesan, and seasonings first, then stir in the chicken before adding the cheese topping. This keeps the chicken from drying out.
Can I use chicken thighs instead of chicken breast?
Yes. Boneless, skinless chicken thighs work really well here and stay extra juicy. Cut them into small bite-sized pieces so they cook evenly with the cabbage.
Do I need to cook the cabbage first?
No, the cabbage cooks right in the baking dish. Covering the casserole with foil helps trap steam, so the cabbage softens while it bakes in the creamy garlic Parmesan sauce.
Why is my casserole watery?
Cabbage releases moisture as it bakes, so a little liquid is normal. If you want a thicker, creamier sauce, whisk 2 to 3 teaspoons of cornstarch into the heavy cream before adding it to the baking dish. This helps the sauce thicken while the casserole bakes.
Also, let the casserole rest for about 5 minutes before serving. The sauce will thicken a little more as it sits.
Can I make this ahead of time?
Yes. You can assemble the casserole up to 24 hours ahead, cover it, and keep it in the refrigerator. If baking straight from the fridge, add a few extra minutes to the covered baking time.
Can I freeze Chicken Alfredo Cabbage Bake?
I don’t usually recommend freezing it because cabbage can become softer, and the creamy sauce may separate after thawing. If you still want to freeze it, let it cool completely, freeze for up to 2 months, then thaw overnight in the refrigerator and reheat gently.
Chicken Alfredo Cabbage Bake
Description
Ingredients
For the Casserole
- 4 cups green cabbage thinly sliced
- 1 lb chicken breasts, boneless, skinless diced into small bite-sized pieces
- 1/2 cup heavy cream
- 3 tablespoons butter melted or cut into small pieces
- 1/2 cup Parmesan cheese freshly grated
- 2 teaspoons garlic minced
- 2 to 3 teaspoons cornstarch optional, for a thicker sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder optional
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
For the Topping
- 1 cup mozzarella cheese shredded
- 1/4 cup Parmesan cheese extra grated
- 1/4 cup cooked bacon chopped, optional
- Fresh parsley optional, for serving
Instructions
- Preheat the oven to 375°F / 190°C. Lightly grease a 9×9-inch or similar baking dish.
- Add the sliced cabbage and diced chicken to the baking dish.
- If using cornstarch, whisk it into the heavy cream until smooth, then pour the cream over the cabbage and chicken. If not using cornstarch, simply pour the heavy cream over the cabbage and chicken.
- Add the butter, Parmesan, minced garlic, Italian seasoning, garlic powder if using, salt, and black pepper.
- Mix everything well until the cabbage and chicken are evenly coated.
- Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
- Remove the foil and stir everything well. Check that the chicken is cooked through and reaches 165°F / 74°C. If needed, cover again and bake for another 5 to 10 minutes.
- Sprinkle the mozzarella cheese, extra Parmesan, and cooked bacon evenly over the top.
- Return the dish to the oven, uncovered, and bake for 10 to 15 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Broil for 1 to 2 minutes if you want a more golden cheese topping, watching closely.
- Let the casserole rest for 5 minutes before serving. Sprinkle with fresh parsley if desired.
Notes
- For a thicker, creamier sauce, whisk 2 to 3 teaspoons of cornstarch into the heavy cream before adding it to the baking dish. This helps the sauce thicken as the casserole bakes.
- Cabbage releases moisture while baking, so a little liquid in the dish is normal. Let the casserole rest for 5 minutes before serving so the sauce can thicken slightly.
- If using cooked rotisserie chicken, bake the cabbage with the cream, butter, garlic, Parmesan, and seasonings first. Then stir in the cooked chicken before adding the mozzarella topping so the chicken doesn’t dry out.
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
