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A golden brown high protein alfredo bake in a ceramic dish with melted mozzarella and fresh herbs.
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High Protein Alfredo Bake

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6 servings
Calories: 520kcal

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.