If you’re on a keto or gluten-free diet, finding recipes that are both delicious and satisfying can be a challenge. This Spicy Pesto Chicken Alfredo Bake combines rich flavors with a touch of spice, making it the perfect comforting dish without the carbs or gluten.
Ready in under an hour, it’s an ideal dinner for two.
Ingredients:
- 1 3/4 cups cooked chicken, diced or shredded
- 1 cup Carbone Classic Alfredo Pasta Sauce
- 2 tablespoon pesto
- Pinch of salt
- Pinch of pepper
- 1 jalapeño, deseeded and finely chopped
- 1/2 cup onion, diced
- 1/2 bell pepper, diced
- 3/4 cup cauliflower rice
- 1/4 to 1/2 cup mozzarella cheese, thick shredded
Instructions:
Preheat Oven: Set your oven to 375°F (190°C).
Sauté Veggies: In a medium skillet, lightly sauté the onion, bell pepper, and jalapeño over medium heat until softened.
Prepare the Sauce: Add the Carbone Classic Alfredo Sauce, pesto, salt, pepper, and a splash of milk (1-2 tablespoons) to the skillet with the sautéed veggies. Stir well to combine.
Add Chicken: Mix in the cooked chicken, ensuring it’s evenly coated with the sauce.
Assemble the Bake: Pour the chicken and sauce mixture into a small casserole dish. Spread the cauliflower rice evenly over the top.
Bake: Place the casserole dish in the preheated oven and bake for 15 minutes.
Top with Cheese: After 15 minutes, remove the dish from the oven and sprinkle the shredded mozzarella cheese on top. Return to the oven and bake until the cheese is bubbly and golden brown, about 10-15 minutes.
Serve: Let the dish cool slightly before serving. Enjoy this keto and gluten-free spicy pesto chicken Alfredo bake for a comforting, guilt-free meal.
Tips:
- For extra spice, leave the seeds in the jalapeño or add a pinch of red pepper flakes.
- You can substitute the mozzarella with your favorite cheese blend for a different flavor profile.
This dish is perfect for those following a keto or gluten-free lifestyle, offering bold flavors and a satisfying, low-carb meal that doesn’t compromise on taste.
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