Introduction

This High Protein Alfredo Bake is a creamy, satisfying dish packed with over 30 grams of protein per serving. It combines tender chicken, nutritious broccoli, and high protein pasta, all coated in a silky cottage cheese and Greek yogurt alfredo sauce. Perfect for a wholesome weeknight dinner that feels indulgent yet nourishing.

A white oval baking dish filled with a creamy pasta bake showing three main layers: the bottom layer of cooked spiral pasta in light yellow, the middle layer of bright green broccoli florets mixed evenly, and the top layer of melted white cheese with slightly browned spots, all mixed with chunks of light brown cooked chicken. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (full-fat preferred)
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 tbsp olive oil
1/2 cup chicken broth (low-sodium preferred)
1/2 cup milk (any kind, 2% recommended)
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
1 cup shredded mozzarella cheese (low-moisture preferred)

Instructions

Step 1: Preheat your oven to 375°F and grease a 9×9 inch baking dish with cooking spray or butter. Cook the pasta for 1-2 minutes less than package directions (usually 6-8 minutes for chickpea pasta). Drain thoroughly and set aside.
Step 2: Heat olive oil in a large 12-inch skillet over medium heat until shimmering. Add the chicken pieces in a single layer and cook for 5-7 minutes, stirring occasionally, until no longer pink inside and lightly golden outside. Add the broccoli florets and cook for 3-4 minutes until bright green and slightly tender but still crisp.
Step 3: While the chicken cooks, combine cottage cheese, Greek yogurt, Parmesan, minced garlic, chicken broth, milk, Italian seasoning, salt, and pepper in a blender. Blend on high for 45-60 seconds until completely smooth, stopping once to scrape down the sides if needed.
Step 4: Pour the blended sauce over the chicken and broccoli in the skillet. Add the cooked pasta and stir gently until everything is evenly coated, creating a creamy but not soupy mixture.
Step 5: Transfer the mixture to the prepared baking dish and spread evenly. Top with shredded mozzarella cheese in a uniform layer. Bake for 20-25 minutes until bubbly around the edges and golden on top.
Step 6: Let the casserole rest for 5 minutes before serving to allow it to set and hold together well.

Tips & Variations

Substitute chicken with turkey or add vegetables like mushrooms or spinach for extra nutrition and flavor.
Use a high-quality grated Parmesan and low-moisture mozzarella to avoid watery texture.
Assemble the casserole up to 24 hours ahead, cover tightly, and refrigerate unbaked. Add 5-10 minutes to the baking time when ready to cook.
For extra protein, stir a scoop of unflavored protein powder into the sauce before blending.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 2-3 minutes, stirring halfway, or bake covered with foil at 350°F for 15-20 minutes. Adding a splash of milk before reheating helps restore creaminess. You can freeze portions for up to 2 months—thaw overnight in the fridge before reheating.

How to Serve

The image shows a white oval ceramic dish filled with a baked casserole that has three main visible layers. The bottom layer is a bed of cooked spiral pasta, light yellow in color. On top of the pasta, there are bright green broccoli florets evenly spread, mixed with chunks of light beige cooked chicken pieces. The top layer is melted white cheese, slightly browned in spots, giving a creamy and gooey texture that covers the pasta, broccoli, and chicken. The dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pasta instead of high protein pasta?

Yes, you can use regular pasta if preferred, but the protein content will be lower. Chickpea or lentil pasta adds extra protein and fiber, enhancing the nutritional value of the dish.

What if I don’t have a blender?

If you don’t have a blender, whisk the sauce ingredients vigorously until smooth and creamy. Small lumps of cottage cheese might remain, but the bake will still be delicious.