High Protein Alfredo Bake Recipe
This High Protein Alfredo Bake is a delicious and nutritious meal that combines protein-rich chickpea or lentil pasta with tender chicken breast, fresh broccoli, and a creamy, cheesy Alfredo sauce made from cottage cheese, Greek yogurt, and Parmesan. Baked to bubbly perfection and topped with melted mozzarella, this dish offers a wholesome twist on classic Alfredo pasta that’s perfect for a comforting dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Pasta
- 8 oz high protein pasta such as chickpea or lentil pasta
Protein and Vegetables
- 1 lb chicken breast cut into bite-sized pieces
- 2 cups broccoli florets fresh, or thawed if frozen
Sauce
- 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
Topping
- 1 cup mozzarella cheese shredded
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish to prevent sticking during baking.
- Cook Pasta: Bring a large pot of water to a boil and cook the high protein pasta for 1-2 minutes less than the package instructions recommend—usually 6-8 minutes for chickpea pasta. Drain the pasta well and set aside.
- Cook Chicken and Broccoli: Heat olive oil in a large 12-inch skillet over medium heat. Add the bite-sized chicken pieces and cook for 5-7 minutes until they’re no longer pink inside and have reached an internal temperature of 165°F. Add the broccoli florets and cook for an additional 3-4 minutes until they become slightly tender but still crisp.
- Make Alfredo Sauce: In a blender, combine cottage cheese, Greek yogurt, grated Parmesan, minced garlic, chicken broth, milk, Italian seasoning, salt, and black pepper. Blend on high for 45-60 seconds until the sauce is completely smooth, scraping down the sides as needed to ensure even blending.
- Combine Ingredients: Pour the Alfredo sauce over the cooked chicken and broccoli in the skillet. Add the cooked pasta and stir well to combine all the ingredients evenly.
- Assemble and Bake: Transfer the mixture into the greased baking dish and spread it out evenly. Sprinkle the shredded mozzarella cheese on top in a uniform layer. Bake uncovered for 20-25 minutes until the edges are bubbly and the cheese on top is melted with golden brown spots.
- Cool and Serve: Remove the dish from the oven and let it cool for 5 minutes before serving to allow the bake to set slightly for optimal texture.
Notes
- Use high protein pasta like chickpea or lentil pasta to increase the protein content and add fiber.
- Fresh or frozen broccoli can be used; if frozen, thaw before cooking.
- Feel free to substitute milk with any plant-based milk if a dairy-free option is desired, though it will alter taste slightly.
- This dish can be made ahead and refrigerated; bake as directed when ready to serve.
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days and reheated in the oven.
Keywords: high protein pasta bake, chicken Alfredo bake, healthy Alfredo pasta, high protein dinner, broccoli pasta bake
Find it online: https://amayaharis.com/high-protein-alfredo-bake-recipe/
