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Chicken Alfredo Cabbage Bake Recipe

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4 from 8 reviews

This Chicken Alfredo Cabbage Bake is a creamy, cheesy casserole combining tender chicken, green cabbage, and a rich Alfredo sauce made with heavy cream, butter, and Parmesan cheese. It’s baked to perfection with a golden mozzarella and Parmesan topping, offering a comforting low-carb alternative for a hearty family meal.

Ingredients

Main Ingredients

  • 4 cups green cabbage, thinly sliced
  • 1 lb chicken breasts, boneless and 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
  • 1 cup mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese, extra grated
  • 1/4 cup cooked turkey bacon, chopped (optional)

Garnish

  • Fresh parsley (optional, for serving)

Instructions

  1. Preheat and prepare dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×9-inch or similarly sized baking dish to prevent sticking.
  2. Add cabbage and chicken: Place the thinly sliced cabbage and diced chicken breasts into the prepared baking dish, evenly distributing them.
  3. Prepare Alfredo sauce: If using cornstarch for a thicker sauce, whisk it into the heavy cream until smooth. Pour this mixture or plain heavy cream over the cabbage and chicken in the dish.
  4. Add seasonings and cheese: Add melted butter, freshly grated Parmesan cheese, minced garlic, Italian seasoning, optional garlic powder, salt, and black pepper.
  5. Mix coating: Stir everything thoroughly to ensure the cabbage and chicken are well coated with the cream sauce and seasonings.
  6. Bake covered: Cover the baking dish tightly with aluminum foil and bake for 30 minutes to meld flavors and begin cooking the chicken and cabbage.
  7. Check and continue baking: Remove the foil, stir the contents well, and verify that the chicken is cooked through (internal temperature should reach 165°F / 74°C). If undercooked, cover again and bake for an additional 5 to 10 minutes.
  8. Add cheese and bacon topping: Evenly sprinkle shredded mozzarella cheese, extra grated Parmesan, and optional cooked turkey bacon over the top of the casserole.
  9. Bake uncovered: Return the dish to the oven uncovered and bake for 10 to 15 minutes, until the cheese melts, becomes bubbly, and achieves a light golden color.
  10. Broil for finish: For a more golden and slightly crisp cheese crust, broil the casserole for 1 to 2 minutes, watching closely to avoid burning.
  11. Rest and garnish: Let the casserole rest for 5 minutes after baking to set. Optionally, sprinkle fresh parsley for a pop of color and added freshness before serving.

Notes

  • Using cornstarch in the heavy cream helps thicken the sauce; omit it if you prefer a looser texture.
  • Turkey bacon is optional; you can substitute with regular bacon or omit for a vegetarian-friendly version if chicken is replaced.
  • Ensure the chicken reaches an internal temperature of 165°F (74°C) to be safely cooked.
  • To speed up preparation, pre-cook the chicken lightly before assembling if desired, though raw chicken will cook well in the baking time given.
  • This dish is naturally low carb and keto-friendly because of the cabbage base replacing traditional pasta.

Find it online: https://lauracooks.com/chicken-alfredo-cabbage-bake-recipe/