It is 6pm on a crisp fall evening. You are tired after a long day. Your family is hungry for something cozy. This High Protein Chicken Alfredo Bake is the perfect solution. It delivers all the creamy comfort you crave. Best of all, it is ready in just 40 minutes.
I love making this during the back-to-school season. It feels like a warm hug in a bowl. This recipe is simple and very beginner-friendly. You do not need fancy skills to master this. It is a fresh and healthy take on a classic. Your kitchen will smell amazing while it bakes.
Why You’ll Love This Recipe
This dish is a total winner for busy families. It swaps heavy cream for creamy Greek yogurt. You get a rich sauce without the heaviness. It is a fantastic way to enjoy a healthy reset. The high protein content keeps everyone feeling full. No one will guess it is actually good for them.
It is also incredibly budget-friendly for large groups. You can use pantry staples you already have. This bake is perfect for your Sunday meal prep routine. It stays delicious even after reheating for lunch. You will love how simple the cleanup is. It is truly a stress-free meal for any night.
Simple Cooking Method
Making this meal is very straightforward and fast. You simply whisk the sauce in one bowl. Then you toss everything together and bake. It is a one-dish wonder that saves time. Even if you are a beginner, you can do this. There are no complicated techniques involved at all. You will feel like a pro in the kitchen.
Ingredients You’ll Need
These ingredients are mostly simple pantry staples. They create a tender and fresh flavor profile. Using seasonal spinach adds a lovely pop of color.
- 16 oz High protein penne or lentil pasta
- 2 lbs Boneless skinless chicken breast, cooked and diced
- 2 cups Non-fat Greek yogurt
- 1/2 cup Low-sodium chicken broth
- 1/2 cup Grated Parmesan cheese
- 1 tbsp Garlic, minced
- 1 tsp Onion powder
- 1/2 tsp Black pepper
- 1/4 tsp Salt
- 2 cups Fresh spinach, chopped
- 1 cup Low-fat mozzarella cheese, shredded
Step-by-Step Directions
- Preheat oven to 375 degrees Fahrenheit.
- Boil high protein pasta in salted water for 2 minutes less than package directions until al dente.
- In a large mixing bowl, whisk together Greek yogurt, chicken broth, Parmesan cheese, minced garlic, onion powder, salt, and pepper until smooth.
- Fold the cooked diced chicken and chopped spinach into the sauce mixture.
- Drain the pasta and combine it with the chicken and sauce mixture, tossing to coat evenly.
- Transfer the mixture to a 9×13 inch baking dish.
- Sprinkle shredded mozzarella cheese evenly over the top.
- Bake for 20 to 25 minutes until the cheese is melted and bubbling.
- Let rest for 5 minutes before serving to allow the sauce to set.
Best Ways to Enjoy It
Serve this bake while it is warm and bubbly. The golden cheese topping is the best part. Pair it with a crisp side salad. A light vinaigrette balances the creamy sauce beautifully. You can also add some steamed broccoli on the side. It makes a satisfying and balanced dinner for everyone.
Set the table with a few candles tonight. Enjoy a cozy moment with your favorite people. This dish is great for casual fall gatherings too. Pack any extras into containers for easy lunches. Your coworkers will be jealous of your meal prep. It is a filling and fun way to eat well.
Keep It Fresh
Store your leftovers in an airtight container quickly. They will stay fresh for four days. This recipe is very freezer-friendly for long-term storage. To reheat, use the oven at 350°F. This helps maintain the creamy texture of the sauce. You can also use a microwave for speed. Just add a tiny splash of broth first.
Tips for Best Results
- Do not skip the 5-minute resting time.
- Use room temperature Greek yogurt to prevent curdling.
- Cook the pasta slightly under so it stays firm.
- Chop the fresh spinach into very small pieces.
- Add a splash more broth if sauce seems thick.
- Use a rotisserie chicken for a faster weeknight option.
- Grate your own mozzarella for better melting quality.
- Season the pasta water generously with salt before boiling.
Ways to Switch It Up
- Add roasted red peppers for a smoky flavor.
- Try using gluten-free high protein pasta instead.
- Stir in some red pepper flakes for heat.
- Swap spinach for chopped kale or steamed broccoli.
- Use grilled shrimp instead of chicken for variety.
Common Questions
Can I make this ahead of time?
Yes, you can assemble it the night before. Just cover it tightly and keep it refrigerated. Bake it right before you are ready to eat. You may need five extra minutes in the oven.
Will the Greek yogurt taste sour?
The garlic and Parmesan balance the tang perfectly. It creates a savory and rich alfredo flavor. Most people cannot even tell the difference. It is a secret healthy swap for families.
What is the best pasta to use?
I recommend chickpea or lentil-based penne pasta. It holds up well during the baking process. It also adds a huge protein boost to your meal. Any short pasta shape will work great though.
I hope this cozy bake brings warmth to your table. It is the perfect way to end a busy fall day. Happy cooking and enjoy every creamy bite!
— Katie Wood
Ingredients
- 16 oz High protein penne or lentil pasta
- 2 lbs Boneless skinless chicken breast, cooked and diced
- 2 cups Non -fat Greek yogurt
- 1/2 cup Low -sodium chicken broth
- 1/2 cup Grated Parmesan cheese
- 1 tbsp Garlic , minced
- 1 tsp Onion powder
- 1/2 tsp Black pepper
- 1/4 tsp Sal t
- 2 cups Fresh spinach, chopped
- 1 cup Low -fat mozzarella cheese, shredded
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Boil high protein pasta in salted water for 2 minutes less than package directions until al dente.
- In a large mixing bowl, whisk together Greek yogurt, chicken broth, Parmesan cheese, minced garlic, onion powder, salt, and pepper until smooth.
- Fold the cooked diced chicken and chopped spinach into the sauce mixture.
- Drain the pasta and combine it with the chicken and sauce mixture, tossing to coat evenly.
- Transfer the mixture to a 9x13 inch baking dish.
- Sprinkle shredded mozzarella cheese evenly over the top.
- Bake for 20 to 25 minutes until the cheese is melted and bubbling.
- Let rest for 5 minutes before serving to allow the sauce to set.
