High Protein Alfredo Bake
A creamy and nutritious pasta bake that combines lean proteins, vegetables, and a rich Alfredo-style sauce, perfect for a healthy family dinner.
Ingredients
Main Ingredients
- 2 cups whole wheat pasta (penne or rotini)
- 1 tablespoon olive oil
- 1 cup cooked chicken breast, shredded or diced
- 1 cup broccoli florets, steamed
- 1 cup cauliflower florets, steamed
- 1 cup cottage cheese
- 1 cup Greek yogurt
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Boil water in a large pot, then cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about a minute until fragrant.
- Stir in shredded chicken, broccoli, and cauliflower. Cook for another 5 minutes, mixing occasionally.
- In a separate bowl, combine cottage cheese, Greek yogurt, ½ cup of the mozzarella cheese, ½ cup of the Parmesan cheese, onion powder, dried herbs, salt, and pepper. Mix well until smooth.
- Combine the cooked pasta with the chicken and vegetable mixture. Pour the cheese mixture over and mix to coat everything evenly.
- Transfer the entire mixture into a greased baking dish. Sprinkle the remaining mozzarella and Parmesan cheese on top.
- Bake in the preheated oven for 25-30 minutes until bubbly and golden on top.
- Remove from the oven, let it cool for a few minutes, then garnish with fresh parsley before serving.
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Notes
Allow the bake to rest for about five minutes after taking it out of the oven for easier serving and better flavor set. For added flavor, consider blending the cottage cheese and Greek yogurt before mixing the other ingredients.