When the winter chill sets in, nothing beats a soul-warming casserole. You want something cozy and creamy, but you also want to feel good. This high protein alfredo bake delivers exactly what your family needs tonight.
It feels like a decadent treat, but it is actually a nutritional powerhouse. It is perfect for those busy nights when you need a win. Let’s get this bubbling dish on your table in under an hour.
Why You’ll Love This Recipe
This recipe is a total game-changer for busy weeknight dinners. Most alfredo sauces are heavy and leave you feeling sluggish. This version uses a clever blend of cottage cheese and Greek yogurt.
It creates a velvety, protein-rich sauce that kids absolutely adore. You get all the comfort without the extra heavy cream. It is a budget-friendly meal that uses simple pantry staples.
Simple Cooking Steps
Making this dish is incredibly easy and doable for any home cook. You do not need fancy chef skills to master this sauce. The blender does all the heavy lifting for you.
Just boil your pasta and blend your creamy ingredients together. Even if you are a beginner, you can cook with confidence. Everything comes together in one dish for minimal cleanup later.
Ingredients You’ll Need
These fresh ingredients create a balanced and satisfying meal for everyone.
- 16 oz high-protein penne pasta
- 1 lb cooked chicken breast, cubed
- 2 cups low-fat cottage cheese
- 1/2 cup plain non-fat Greek yogurt
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp sea salt
- 1/2 tsp cracked black pepper
- 1 cup shredded low-moisture mozzarella cheese
- 1/2 cup low-sodium chicken broth
Step-by-Step Directions
- Preheat the oven to 375°F (190°C) and lightly coat a 9×13 inch baking dish with non-stick spray.
- Cook the high-protein pasta in a large pot of boiling salted water for approximately 2 minutes less than the package instructions to achieve a firm al dente texture.
- In a high-speed blender, combine the cottage cheese, Greek yogurt, Parmesan cheese, minced garlic, oregano, salt, and pepper. Blend until the mixture is completely smooth and creamy.
- Drain the pasta and return it to the pot. Add the cubed chicken, the blended sauce, and the chicken broth.
- Stir the ingredients over low heat for 1-2 minutes until the sauce is evenly distributed and the mixture is well-incorporated.
- Transfer the pasta mixture into the prepared baking dish, spreading it into an even layer.
- Top the casserole with the shredded mozzarella cheese.
- Bake for 25 to 30 minutes, or until the sauce is bubbling and the cheese topping is golden brown.
- Remove from the oven and allow the dish to rest for 5 minutes to set the sauce before portioning.
Best Ways to Enjoy It
Serve this golden and bubbly bake right out of the oven. It looks beautiful in the center of your table. Pair it with a fresh green salad to balance the richness.
Steamed broccoli or roasted asparagus also make perfect side dishes. For a cozy night in, light a candle and enjoy. This meal is truly satisfying and keeps you full for hours.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. It stays fresh and delicious for up to four days. This is a fantastic meal prep option for your weekly lunches.
To reheat, simply microwave for a minute or two. You can also use the oven at 350°F. Add a splash of broth if the sauce needs extra creaminess. It tastes just as good the next day.
Tips for Best Results
- Don’t skip the blender as it makes the cottage cheese smooth.
- Under有意cook the pasta slightly so it doesn’t get mushy.
- Use rotisserie chicken to save valuable prep time.
- Make the sauce ahead of time for even faster assembly.
- Garnish with fresh parsley for a bright pop of color.
- Ensure your mozzarella is low-moisture for the best melt.
- Let the dish rest so the sauce thickens up perfectly.
Ways to Switch It Up
- Add fresh baby spinach for a nutritious veggie boost.
- Swap chicken for cooked shrimp for a seafood twist.
- Use gluten-free pasta to meet your dietary needs.
- Stir in red pepper flakes for a hint of heat.
Quick Answers
Does the sauce taste like cottage cheese?
Not at all! Once blended, it becomes a smooth and savory alfredo sauce. The Parmesan cheese provides the dominant, delicious flavor you love.
Can I freeze this pasta bake?
Yes, you can freeze it before or after baking. Just wrap it tightly to prevent freezer burn. Thaw it in the fridge overnight before reheating.
I hope this cozy meal brings a little extra warmth to your kitchen this week. It is proof that healthy eating can be incredibly delicious and simple.
— Katie Wood
Ingredients
- 16 oz high -protein penne pasta
- 1 lb cooked chicken breast, cubed
- 2 cups low -fat cottage cheese
- 1/2 cup plain non-fat Greek yogurt
- 1 cup grated Parmesan cheese
- 2 cloves garlic , minced
- 1 tsp dried oregano
- 1/2 tsp sea salt
- 1/2 tsp cracked black pepper
- 1 cup shredded low-moisture mozzarella cheese
- 1/2 cup low -sodium chicken broth
Instructions
- Preheat the oven to 375°F (190°C) and lightly coat a 9x13 inch baking dish with non-stick spray.
- Cook the high-protein pasta in a large pot of boiling salted water for approximately 2 minutes less than the package instructions to achieve a firm al dente texture.
- In a high-speed blender, combine the cottage cheese, Greek yogurt, Parmesan cheese, minced garlic, oregano, salt, and pepper. Blend until the mixture is completely smooth and creamy.
- Drain the pasta and return it to the pot. Add the cubed chicken, the blended sauce, and the chicken broth.
- Stir the ingredients over low heat for 1-2 minutes until the sauce is evenly distributed and the mixture is well-incorporated.
- Transfer the pasta mixture into the prepared baking dish, spreading it into an even layer.
- Top the casserole with the shredded mozzarella cheese.
- Bake for 25 to 30 minutes, or until the sauce is bubbling and the cheese topping is golden brown.
- Remove from the oven and allow the dish to rest for 5 minutes to set the sauce before portioning.
