Description
A comforting High Protein Alfredo Bake featuring creamy flavors, chicken, broccoli, and high-protein pasta, perfect for family dinners or gatherings.
Ingredients
Scale
- 8 oz high protein pasta (such as chickpea or lentil pasta)
- 1 lb chicken breast (cut into bite-sized pieces)
- 2 cups broccoli florets (fresh or thawed if frozen)
- 1 cup cottage cheese
- 1/2 cup plain Greek yogurt
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic (minced)
- 1 tbsp olive oil
- 1/2 cup chicken broth
- 1/2 cup milk (any kind)
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup mozzarella cheese (shredded)
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×9 inch baking dish.
- Cook the high protein pasta according to the package instructions, undercooking it by 1-2 minutes, then drain and set aside.
- In a large skillet, heat olive oil over medium heat and cook the chicken until it’s no longer pink, about 5-7 minutes.
- Add in the broccoli and cook for another 3-4 minutes until softened.
- In a blender, mix the cottage cheese, Greek yogurt, Parmesan cheese, minced garlic, chicken broth, milk, Italian seasoning, salt, and black pepper until smooth.
- Pour the creamy sauce over the chicken and broccoli mixture, then gently mix in the cooked pasta.
- Transfer everything to the prepared baking dish and top with shredded mozzarella cheese.
- Bake for 20-25 minutes until the edges are bubbling and cheese is golden.
- Let cool for about 5 minutes before serving.
Notes
For a creamier texture, substitute milk for heavy cream. Adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 85mg