High Protein Alfredo Bake
This High Protein Alfredo Bake turns classic fettuccine Alfredo into a cozy casserole, combining silky sauce with shredded chicken and pasta for a family-friendly meal that's high in protein.
Ingredients
For the Base
- 8 oz pasta (penne or rotini)
For the Sauce
- 1 cup heavy cream Can swap for half-and-half for a lighter option.
- 1 cup cottage cheese Can substitute with Greek yogurt for a tangy finish.
- 1 cup grated Parmesan cheese Use freshly grated if possible.
- 2 cloves garlic, minced Adjust amount for milder flavor.
- to taste Salt and pepper Parmesan adds saltiness, adjust accordingly.
For the Protein
- 2 cups cooked chicken, shredded Rotisserie chicken can be used for convenience.
For Serving
- to taste Fresh parsley, chopped For garnish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Cook the pasta according to package instructions in generously salted water until al dente; drain and set aside.
- In a large bowl, combine the heavy cream, cottage cheese, grated Parmesan, minced garlic, salt, and pepper. Stir until the mixture is well combined and slightly smooth.
- Stir the cooked pasta and shredded chicken into the sauce mixture until everything is evenly coated.
- Transfer the mixture into a greased baking dish and spread it into an even layer.
Baking
- Bake in the preheated oven for 25–30 minutes until the casserole is bubbly and lightly golden on top.
- Remove and let rest a few minutes before garnishing.
Serving
- Garnish with chopped fresh parsley before serving. Slice into portions and enjoy warm.
Notes
This recipe can be made ahead and stored for up to 24 hours. Reheating can be done in the microwave or oven for best texture. Variations include adding vegetables or using different cheeses.