High Protein Alfredo Bake
A delicious oven-baked dish that combines creamy Alfredo sauce with protein-rich ingredients, making it a perfect meal for any occasion.
Ingredients
Pasta and Protein
- 8 ounces whole wheat pasta Cooked al dente.
- 1 pound cooked chicken breast, diced Can substitute with turkey or legumes.
Vegetables
- 2 cups broccoli florets Fresh or frozen.
- 2 cloves garlic, minced Add for flavor.
Sauce Ingredients
- 1 cup low-fat Greek yogurt Creamy base.
- 1 cup low-sodium chicken broth For added moisture.
- 1 cup grated Parmesan cheese Can substitute with other cheeses.
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon nutmeg Adds warmth.
Toppings
- ½ cup shredded mozzarella cheese For topping.
- Fresh parsley for garnish Optional.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Cooking
- Stir in the cooked chicken and broccoli, cooking until the broccoli is tender, about 5 minutes.
- In a mixing bowl, combine Greek yogurt, chicken broth, Parmesan cheese, onion powder, black pepper, salt, and nutmeg. Whisk until smooth.
- Add the cooked pasta to the skillet, followed by the yogurt mixture. Toss everything to ensure the pasta is well-coated.
- Transfer the mixture to a greased baking dish and sprinkle with shredded mozzarella cheese on top.
- Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden.
Serving
- Remove from the oven and let it sit for a few minutes before serving. Garnish with fresh parsley if desired.
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Notes
Allow leftovers to cool completely before storing. Store in airtight container for up to 3-4 days in the refrigerator, or freeze for up to 3 months. Reheat and enjoy.