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A delicious plate of High Protein Alfredo Bake

High Protein Alfredo Bake

A healthy and hearty Alfredo bake featuring high-protein pasta, tender chicken, and fresh broccoli, all coated in a creamy, smooth sauce made with cottage cheese and Greek yogurt, then baked to perfection with a mozzarella topping.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 1 serving
Course: Dinner, Main Dish
Cuisine: Italian-American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz high protein pasta such as chickpea or lentil pasta, cooked al dente
  • 1 lb chicken breast cut into bite-sized pieces for even cooking
  • 2 cups broccoli florets fresh, or thawed if frozen for best texture
  • 1 cup cottage cheese use full-fat for a richer, creamier sauce
  • 0.5 cup plain Greek yogurt adds tang and creaminess to the sauce
  • 0.5 cup grated Parmesan cheese freshly grated will melt and combine better
  • 2 cloves garlic minced, for aromatic flavor
  • 1 tbsp olive oil for sautéing the chicken and vegetables
  • 0.5 cup chicken broth adds depth to the sauce, use low-sodium if preferred
  • 0.5 cup milk any kind works, whole milk for creamier results
  • 1 tsp Italian seasoning a classic blend for savory dishes, enhances flavor
  • 0.5 tsp salt adjust to your taste preference
  • 0.25 tsp black pepper freshly ground for best flavor
  • 1 cup mozzarella cheese shredded, for topping and a golden crust

Equipment

  • 9x9 inch baking dish
  • Large 12-inch Skillet
  • Blender

Method
 

  1. Preheat oven to 375°F (190°C) and grease a 9x9 inch baking dish. Cook pasta 1-2 minutes less than package directions (usually 6-8 minutes for chickpea pasta). Drain and set aside.
  2. In a large 12-inch skillet, heat olive oil over medium heat. Add chicken pieces and cook until no longer pink in the center and internal temperature reaches 165°F, about 5-7 minutes. Add broccoli and cook for another 3-4 minutes until slightly tender.
  3. In a blender, combine cottage cheese, Greek yogurt, Parmesan cheese, garlic, chicken broth, milk, Italian seasoning, salt, and pepper. Blend on high for 45-60 seconds until completely smooth, stopping to scrape down sides if needed.
  4. Pour the sauce over the chicken and broccoli mixture. Add the cooked pasta and stir to combine evenly.
  5. Transfer the mixture to the prepared baking dish and top with shredded mozzarella cheese in an even layer.
  6. Bake for 20-25 minutes, until bubbly around the edges and the cheese is melted with golden spots on top.
  7. Let cool for 5 minutes before serving.

Notes

Feel free to add other vegetables like spinach or bell peppers for more color and nutrients. This dish reheats well for meal prep, making it a great option for busy weeknights.