Chicken Alfredo Cabbage Bake
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.
Servings: 4 servings
Calories: 523kcal
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 9x9-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
Serving: 1serving | Calories: 523kcal | Carbohydrates: 8g | Protein: 41g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 171mg | Sodium: 1106mg | Potassium: 662mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1150IU | Vitamin C: 28mg | Calcium: 432mg | Iron: 1mg | Net Carbs: 6g