High-Protein Chicken Alfredo Bake

Why make this recipe

High-Protein Chicken Alfredo Bake is a delicious and satisfying meal that packs a protein punch. It’s perfect for busy weeknights or meal prep. This dish combines tender chicken, nutritious broccoli, and hearty whole grain pasta in a creamy Alfredo sauce. Not only is it tasty, but it also helps you meet your protein needs while being easy to prepare and bake.

How to make High-Protein Chicken Alfredo Bake

Ingredients:

• 2 cups cooked chicken breast, shredded
• 8 ounces whole grain penne pasta
• 2 cups broccoli florets
• 1 cup Alfredo sauce
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Directions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta according to package instructions; drain and set aside.
3. In a large mixing bowl, combine cooked chicken, broccoli, Alfredo sauce, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
4. Add the cooked pasta to the mixture and stir until well combined.
5. Transfer the mixture to a greased baking dish and spread it evenly.
6. Bake for 25-30 minutes or until heated through and bubbly.
7. Let it cool slightly before serving.

How to serve High-Protein Chicken Alfredo Bake

Serve the High-Protein Chicken Alfredo Bake warm, straight out of the oven. You can garnish it with some extra Parmesan cheese or fresh herbs for a nice touch. It pairs well with a simple side salad or garlic bread.

How to store High-Protein Chicken Alfredo Bake

To store leftovers, let the bake cool completely. Then, cover it with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. If you want to freeze it, place it in a freezer-safe container for up to 2 months. Just be sure to reheat it thoroughly before serving.

Tips to make High-Protein Chicken Alfredo Bake

• For added flavor, try adding some cooked mushrooms or spinach to the mixture.
• Use rotisserie chicken to save time on cooking the chicken.
• If you like a crispy top, sprinkle some breadcrumbs over the mixture before baking.

Variation (if any)

You can easily make this recipe gluten-free by using gluten-free pasta. Additionally, feel free to swap the broccoli for other vegetables like spinach, zucchini, or bell peppers.

FAQs

1. Can I use store-bought Alfredo sauce?
Yes, using store-bought Alfredo sauce can save time; just make sure to choose a high-quality one.

2. Can I make this recipe ahead of time?
Yes, you can prepare the dish up to the point of baking, cover it, and refrigerate for a day before baking.

3. Is this recipe suitable for meal prep?
Absolutely! This bake is great for meal prep, as it reheats well and keeps its flavors.

4. How do I know when the bake is done?
The bake is done when it is heated through and bubbly around the edges. You can check with a knife to ensure it is hot in the center.

High-Protein Chicken Alfredo Bake

A delicious and satisfying meal that combines tender chicken, nutritious broccoli, and hearty whole grain pasta in a creamy Alfredo sauce. Perfect for busy weeknights or meal prep.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups cooked chicken breast, shredded Rotisserie chicken can be used for convenience.
• 8 ounces whole grain penne pasta Cook according to package instructions.
• 2 cups broccoli florets
• 1 cup Alfredo sauce Store-bought or homemade.
• 1/2 cup grated Parmesan cheese For garnish, if desired.
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• to taste Salt and pepper Adjust to personal preference.

Method

 

Preparation and Baking

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta according to package instructions; drain and set aside.
3. In a large mixing bowl, combine cooked chicken, broccoli, Alfredo sauce, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
4. Add the cooked pasta to the mixture and stir until well combined.
5. Transfer the mixture to a greased baking dish and spread it evenly.
6. Bake for 25-30 minutes or until heated through and bubbly.
7. Let it cool slightly before serving.

Notes

For added flavor, try adding some cooked mushrooms or spinach to the mixture. If you like a crispy top, sprinkle some breadcrumbs over the mixture before baking. To store leftovers, let the bake cool completely and cover it with plastic wrap or transfer to an airtight container. Can be kept in the refrigerator for up to 3-4 days or frozen for up to 2 months.