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This Keto Spinach Artichoke Chicken Casserole is a delicious, low-carb dinner recipe that is sure to become a family favorite! Made with juicy chicken, tender spinach, flavorful artichoke hearts, and a creamy cheese sauce, this casserole is a healthy twist on the classic spinach and artichoke dip. Plus, it's easy to make and perfect for meal prep. If you're looking for a comforting and satisfying keto casserole recipe, give this one a try!
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If you're looking for a flavorful, filling, and low carb meal that is easy to make, you're in the right place! This keto spinach artichoke chicken casserole is creamy, cheesy, and packed with delicious flavors. With cooked chicken and low carb pasta, this casserole is perfect for meal prep or serving as a delicious dinner that night, and it can easily be reheated for a quick and easy meal throughout the week. Plus, you can always grab a rotisserie chicken at the store to make it even easier.
The star of this dish is my spinach artichoke dip. I love how it turns simple ingredients like shredded chicken and pasta into a flavor-packed meal. The combination of spinach, artichokes, and cheese is just unbeatable. And the fact that it's keto-friendly and low carb makes it even better.
To make this casserole, simply cook some low carb pasta (I use Brami pasta in this recipe but my other favorite is Fiber Gourmet), shred some cooked chicken (leftovers or rotisserie work great), mix up the spinach artichoke dip with some heavy cream, and toss it all together. Top with shredded cheese and bake until it's hot and bubbly. To finish it off, sprinkle some fresh chopped flat-leaf parsley as a garnish.
Not only is this casserole delicious, but it's also a great way to sneak in some veggies without feeling like you're missing out on all the cheesy goodness. And with just a few simple ingredients, it's easy to put together on a busy weeknight.
Give it a try and let me know what you think!
🥘Keto Spinach Artichoke Chicken Casserole Ingredients
These are the ingredients necessary to make Keto Spinach Artichoke Chicken Casserole.
- Pasta - I used Brami Pasta in this recipe, it is my favorite low-carb pasta for texture. However, some people might find the bitter smell of the lupini beans as it cooks off-putting. Also, it is much higher in carbs than many others. For carb count, my favorite low-carb pasta is Fiber Gourmet Pasta.
- Spinach Artichoke Dip - This recipe is specifically designed around my Spinach Artichoke Dip, so I highly recommend using that for the best results. I cannot guarantee the outcome of the dish if a store-bought dip is used instead.
- Chicken - There are several options for cooking the chicken, such as searing, grilling, poaching, or using an Instant Pot. To save time, I usually keep cooked shredded chicken in my freezer, which can be prepared in an Instant Pot or slow cooker for meal prep. Alternatively, you can use leftovers or grab a rotisserie chicken for even more convenience.
- Mozzarella Cheese - For best results, I suggest cheese that is grated or shredded from a block to avoid hidden carbs and to ensure it melts smoothly. Use full-fat when available.
A detailed list with measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪Keto Spinach Artichoke Chicken Casserole Instructions
This is a basic breakdown of the steps involved in making Keto Spinach Artichoke Chicken Casserole. You will find the full directions in the recipe card at the bottom of the post.
Fill a large pot with salt water and bring it to a boil. Cook the low-carb pasta per package instructions.
Meanwhile in a nonstick skillet over medium heat, warm the spinach artichoke dip up until it begins to melt, about 3 or 4 minutes. Pour in the heavy cream and whisk until it is completely combined.
Remove the sauce from the heat and add the cooked pasta and chicken. Transfer the mixture to a 9x13 baking dish.
Bake for 20 minutes then remove from oven and top with the mozzarella cheese and place under the broiler so the cheese gets bubbly, about 5 minutes.
Hint: always watch carefully when the casserole is under the broiler as it can burn quickly!
- Pasta - you can use any low-carb short-cut pasta but I suggest the Brami or Fiber Gourmet.
- Chicken - swap out the chicken for cooked and crumbled sausage or ground beef. You could also try using cooked shrimp instead of chicken for a seafood twist.
- Cheese - you can use a different type of cheese or a combination of cheeses. For example, you could try using pepper jack cheese or a blend of cheddar and Parmesan.
- Spicy - saute chopped jalapeno before adding the spinach artichoke dip, or add chopped pickled jalapenos, or crushed red pepper flakes.
- Bacon - cook some bacon until crispy and chop it into small pieces. Sprinkle the bacon on top of the casserole before baking.
- Veggie Supreme - try adding some sautéed mushrooms, roasted red peppers, or diced zucchini to the casserole before baking.
- Vegetarian - omit the chicken and use vegetable broth instead of chicken broth. Add some extra veggies like kale or broccoli for added texture and nutrition.
This is the equipment you will need to make Keto Spinach Artichoke Chicken Casserole:
You will need a large pot to boil the pasta, a large skillet to make the sauce, measuring cups and spoons, a silicone or wooden spoon, a large mixing bowl, and a 9x13 baking dish.
Leftovers of the Keto Spinach Artichoke Chicken Casserole can be stored in an airtight container in the refrigerator for up to 4 days.
This Keto Spinach Artichoke Chicken Casserole can be frozen for up to 3 months.
When you make this casserole make a double batch of the Spinach Artichoke Dip and freeze it in portions for future use in this casserole or other recipes. This will save time and make meal prep easier in the future.
FAQ about Keto Spinach Artichoke Chicken Casserole
Yes, you can assemble the casserole ahead of time and store it in the fridge or freezer before baking it. If storing in the fridge, cover the dish tightly with plastic wrap or aluminum foil and it should be good for up to 3-4 days. If storing in the freezer, cover tightly with plastic wrap and then aluminum foil and it can be stored for up to 3 months. When you are ready to bake it, simply thaw it in the fridge (if frozen) and bake it as directed in the recipe. Keep in mind that you may need to adjust the baking time slightly if the casserole is cold from the fridge or frozen from the freezer.
I have not made this recipe with store-bought dip so I cannot guarantee how it will turn out.
To store leftovers in the fridge: Let the casserole cool to room temperature. Cover the baking dish tightly with plastic wrap or aluminum foil, or store in an airtight container. Place in the fridge and store for up to 3-4 days.
To store leftovers in the freezer: Let the casserole cool to room temperature.
Cover the baking dish tightly with plastic wrap or aluminum foil, or store in an airtight freezer-safe container. Place in the freezer and store for up to 2-3 months.
To reheat leftovers from the fridge: Preheat your oven to 350°F. Remove the plastic wrap or aluminum foil from the baking dish. Cover the baking dish with aluminum foil. Place the baking dish in the oven and bake for 20-25 minutes or until heated through.
To reheat leftovers from the freezer: Preheat your oven to 350°F. Remove the plastic wrap or aluminum foil from the baking dish. Cover the baking dish with aluminum foil.
Place the baking dish in the oven and bake for 45-60 minutes or until heated through.
Note: You can also reheat individual portions of the casserole in the microwave. Simply place a serving in a microwave-safe dish, cover it with a damp paper towel, and microwave for 1-2 minutes or until heated through.
More Keto & Low Carb Casserole Recipes
Looking for other recipes like this? Try these: Keto Chicken and Biscuits Casserole, Low Carb Eggs Benedict Casserole, Loaded Cauliflower Casserole, Keto Taco Casserole, Mushroom Casserole, and this Keto Tuna Casserole.
Keto Spinach Artichoke Chicken Casserole
- 1 1/2 lbs chicken cooked and chopped or shredded
- 1 1/2 cups Spinach artichoke dip
- 1 1/2 cups heavy cream
- 4 ounces (1 cup) mozzarella cheese shredded
- 8 ounces low carb pasta
- Fresh Italian parsley chopped for garnish
- Preheat oven to 350 degrees F.
- Fill a large pot with salt water and bring it to a boil. Cook the low carb pasta per package instructions. Drain pasta and set aside.
- Meanwhile in a nonstick skillet over medium heat, warm the spinach artichoke dip up until it begins to melt, about 3 or 4 minutes.
- Pour in the heavy cream and whisk until it is completely combined.
- Remove the sauce from the heat and add the cooked pasta and chicken. Stir until combined.
- Transfer the mixture to a 9x13 baking dish and bake for 20 minutes.
- Remove from oven. Top with the mozzarella cheese and place under the broiler so the cheese gets bubbly, about 5 minutes. *See Notes
- Top with the chopped parsley.
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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The pasta you recommended is not very low carb at all. I wish it was. The rest of the recipe looks and sounds good.
As I stated in the ingredient section, I used Brami Pasta in this recipe, it is my favorite low-carb pasta for texture. However, some people might find the bitter smell of the lupini beans as it cooks off-putting. Also, it is much higher in carbs than many others. For carb count, my favorite low-carb pasta is Fiber Gourmet Pasta. You are always welcome to subsitute whatever ingredients meet your dietary needs as there is a broad range of keto and low-carb diet requirements out there.
Your suggested pasta is not exactly low carb. I hope it is. The remaining components of the recipe also seem promising.
I explained the choice of this pasta brand in the post, as well as suggested a different brand if you would like to lower the carb count. Low carb can be everything from 20 net cars per day to 150 so I encourage people to subsitiute ingredients if needed to meet their dietary needs. I hope you give this recipe a try with a pasta that has a carb count that will meet yours.