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–+ servings
High Protein Alfredo Bake

Creamy High Protein Alfredo Bake: Comfort Food Reimagined

This High Protein Alfredo Bake is a comforting and nutritious dish, delivering 32g of protein per serving.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces High Protein Pasta Use chickpea or lentil pasta for an extra protein boost.
For the Protein
  • 1 pound Chicken Breast Cut into bite-sized pieces; turkey can be used as a substitute.
For the Vegetables
  • 2 cups Broccoli Florets Fresh is best; thawed frozen broccoli works as a quick alternative.
For the Sauce
  • 1 cup Cottage Cheese Essential for a creamy texture; no substitutions recommended.
  • 1 cup Plain Greek Yogurt Adds creaminess and protein; can swap for any non-fat yogurt.
  • 1/2 cup Grated Parmesan Cheese Deepens flavor while enhancing creaminess in the sauce.
  • 2 cloves Garlic (minced) Fresh garlic lends aromatic flavor for an irresistible taste.
  • 1 cup Chicken Broth Provides savory depth; low-sodium option is a great choice.
  • 1/2 cup Milk Balances the sauce's consistency; any type, including plant-based, will work.
  • 1 teaspoon Italian Seasoning Use a homemade blend for the best flavor profile.
  • to taste Salt and Black Pepper Season to your preference for the perfect taste.
For the Topping
  • 1 cup Shredded Mozzarella Cheese Offers that gooey, melty finish; substitute with dairy-free cheese if desired.

Equipment

  • Baking Dish
  • large pot
  • large skillet
  • blender

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x9 inch baking dish.
  2. In a large pot, bring salted water to a boil and add your high protein pasta. Cook for 6-8 minutes until al dente, then drain.
  3. Heat a tablespoon of olive oil in a large skillet over medium heat. Add bite-sized chicken pieces and cook for 5-7 minutes, then stir in broccoli and sauté for 3-4 minutes more.
  4. In a blender, combine cottage cheese, Greek yogurt, Parmesan, minced garlic, chicken broth, milk, Italian seasoning, and salt and pepper. Blend until smooth.
  5. Pour the blended sauce over the chicken and broccoli mixture, then stir in cooked pasta until evenly coated.
  6. Transfer the mixture into the prepared baking dish and top with shredded mozzarella cheese.
  7. Place the baking dish in the oven and bake for 20-25 minutes until cheese is bubbly and golden brown.
  8. Let the dish rest for 5 minutes before serving to meld flavors and make serving easier.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 32gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 6gSugar: 4gVitamin A: 500IUVitamin C: 50mgCalcium: 400mgIron: 3mg

Notes

For an extra protein kick, consider mixing an unflavored protein powder into the sauce. Load with more vegetables like spinach or mushrooms for added nutrition.

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