High Protein Creamy Alfredo Bake (30g+ Protein) (Print Version)
Enjoy a creamy high protein alfredo bake, packed with over 30g of protein per serving. This satisfying dish is easy to make and perfect for a weeknight meal.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Italian
# Ingredients:
→ Hearty Protein Core
01 -
1 1/2 lbs boneless, skinless chicken breast, cut into 1-inch cubes
02 -
12 oz whole wheat penne pasta
→ Velvety High-Protein Alfredo Sauce
03 -
1 tbsp olive oil
04 -
1 medium yellow onion, finely diced
05 -
4 cloves garlic, minced
06 -
1/2 cup low-sodium chicken broth
07 -
1 cup 1% milk
08 -
1 cup low-fat (1%) cottage cheese
09 -
1/2 cup plain non-fat Greek yogurt
10 -
1/2 cup grated Parmesan cheese
11 -
1/4 tsp ground nutmeg
12 -
1/2 tsp black pepper
→ Golden Baked Topping
13 -
1/2 cup Panko breadcrumbs
14 -
1/2 cup shredded part-skim mozzarella cheese
→ Fresh Finishers & Seasoning
15 -
1/4 cup fresh parsley, chopped, for garnish
16 -
1 tsp salt, or to taste
# Instructions:
01 -
Preheat oven to 375°F. Cook 12 oz whole wheat penne pasta according to package directions until al dente. Drain well and set aside. This initial step sets the stage for your delicious Creamy High Protein Alfredo Bake (30g+ Protein).
02 -
In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add 1 1/2 lbs boneless, skinless chicken breast, cut into 1-inch cubes. Season with 1 tsp salt and 1/2 tsp black pepper. Cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
03 -
In the same skillet, add 1 medium yellow onion, finely diced, and cook until softened, about 3-5 minutes. Add 4 cloves garlic, minced, and cook for another minute until fragrant.
04 -
In a blender, combine 1 cup low-fat (1%) cottage cheese, 1/2 cup plain non-fat Greek yogurt, 1 cup 1% milk, 1/2 cup low-sodium chicken broth, 1/2 cup grated Parmesan cheese, and 1/4 tsp ground nutmeg. Blend until completely smooth and creamy.
05 -
Pour the blended sauce into the skillet with the sautéed onion and garlic. Stir in the cooked chicken and drained 12 oz whole wheat penne pasta. Mix well to ensure everything is evenly coated with the high-protein Alfredo sauce. This forms the core of your Creamy High Protein Alfredo Bake (30g+ Protein).
06 -
Transfer the pasta and chicken mixture into a 9x13 inch baking dish. In a small bowl, combine 1/2 cup Panko breadcrumbs and 1/2 cup shredded part-skim mozzarella cheese. Sprinkle this topping evenly over the pasta mixture.
07 -
Bake for 20-25 minutes, or until the topping is golden brown and the sauce is bubbly. For the best Creamy High Protein Alfredo Bake (30g+ Protein), let it rest for 5 minutes before serving.
08 -
Once baked, remove the Creamy High Protein Alfredo Bake (30g+ Protein) from the oven. Garnish generously with 1/4 cup fresh parsley, chopped, for a vibrant finish. Serve hot and enjoy this satisfying, protein-packed meal that's perfect for a healthy dinner.
# Notes:
01 -
For an extra boost of fiber and nutrients, consider stirring in 2 cups of fresh spinach or steamed broccoli florets with the pasta and chicken before baking.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven until warmed through.
03 -
Ensure your cottage cheese and Greek yogurt are blended until completely smooth for the silkiest Alfredo sauce texture. A high-speed blender works best.
04 -
Feel free to swap chicken breast for lean ground turkey or even cooked shrimp for a different protein profile in this versatile bake.
# Tools You'll Need:
01 -
Large pot
02 -
Large skillet
03 -
9x13 inch baking dish
04 -
Whisk
05 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 563 kcal
Total Fat: 13 g
Total Carbohydrate: 51 g
Protein: 57 g