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High Protein Alfredo Bake Recipe

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★★★★★

4.9 from 118 reviews

A creamy, delicious high protein alfredo bake featuring chickpea pasta, tender chicken breast, broccoli, and a rich cottage cheese and Greek yogurt-based sauce. This recipe combines high protein ingredients with traditional Italian flavors, baked to golden perfection with melted mozzarella topping, perfect for a nutritious and satisfying dinner.

Ingredients

Scale

Main Ingredients

  • 8 oz high protein pasta (such as chickpea or lentil pasta, e.g., Banza chickpea pasta)
  • 1 lb chicken breast, cut into bite-sized pieces
  • 2 cups broccoli florets (fresh or thawed if frozen)
  • 1 cup cottage cheese (Good Culture 4% for creaminess)
  • 1/2 cup plain Greek yogurt (full-fat preferred)
  • 1/2 cup grated Parmesan cheese (freshly grated)
  • 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)

Instructions

  1. Preheat and Prepare Pasta: Preheat your oven to 375°F (190°C) and grease a 9×9 inch baking dish with cooking spray or butter. Cook the high protein pasta according to package directions minus 1-2 minutes (typically 6-8 minutes). Drain thoroughly and set aside to avoid overcooking during baking.
  2. Cook Chicken and Broccoli: Heat olive oil in a large 12-inch skillet over medium heat until shimmering. Add chicken pieces in a single layer and cook for 5-7 minutes, stirring occasionally, until chicken is no longer pink inside, reaches an internal temperature of 165°F, and is lightly golden. Add broccoli florets and cook for an additional 3-4 minutes until bright green and slightly tender but crisp.
  3. Blend Alfredo Sauce: While the chicken cooks, combine cottage cheese, Greek yogurt, Parmesan cheese, minced garlic, chicken broth, milk, Italian seasoning, salt, and black pepper in a blender. Blend on high for 45-60 seconds until completely smooth and creamy, scraping down the sides as needed to remove any cottage cheese lumps. This ensures the sauce has a perfect creamy texture.
  4. Combine Ingredients: Pour the blended sauce over the cooked chicken and broccoli in the skillet. Add the drained pasta and gently stir until all components are evenly coated in the sauce, producing a creamy but not soupy mixture.
  5. Assemble and Bake: Transfer the entire mixture to the prepared baking dish and spread it out evenly. Top with an even layer of shredded mozzarella cheese. Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly around the edges and the cheese is melted with golden spots on top.
  6. Rest and Serve: Remove the bake from the oven and let it rest for 5 minutes before serving. This resting period allows the casserole to set, ensuring portions hold together nicely and are not runny.

Notes

  • You can substitute chicken with turkey or add vegetables like spinach or mushrooms to vary the recipe.
  • For extra protein, consider adding a scoop of unflavored protein powder into the sauce blend.
  • Make-ahead tip: Assemble up to 24 hours in advance, cover, and refrigerate unbaked. Add an extra 5-10 minutes to the baking time when ready to cook.
  • Leftovers store well in an airtight container refrigerated for up to 4 days, or freeze portions for up to 2 months.
  • Reheat leftovers by microwaving for 2-3 minutes (stirring halfway) or reheating covered with foil in a 350°F oven for 15-20 minutes. Adding a splash of milk before reheating helps restore creaminess if dry.

Keywords: high protein alfredo bake, chickpea pasta casserole, healthy alfredo recipe, chicken broccoli casserole, protein-packed dinner, creamy alfredo bake, cottage cheese alfredo

Find it online: https://cookwithlea.com/high-protein-alfredo-bake-recipe/