Name: Chicken Alfredo Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 12 oz pasta, like penne or rigatoni (Any short shape works; chickpea or lentil pasta can increase protein.); 1.5 lbs boneless, skinless chicken breast, diced (Can be swapped with boneless thighs or rotisserie chicken.); 1 tbsp olive oil (Plus a little extra for the pan.); 1 tsp kosher salt; 1 tsp black pepper; 1 tsp Italian seasoning (Can be adjusted according to taste.); 2 cups small broccoli florets or baby spinach (Vegetable of choice.); 3 tbsp butter; 4 cloves garlic, minced (Fresh garlic is recommended.); 1 cup low-sodium chicken broth; 1.5 cups milk or half-and-half (Use milk plus extra Parmesan for thickness if half-and-half isn’t available.); 1 cup finely grated Parmesan (Plus extra for topping.); 4 oz light cream cheese (Can be substituted with blended cottage cheese for a high-protein option.); 1/2 cup plain Greek yogurt (Optional for extra creaminess.); 1 cup shredded mozzarella; to taste fresh parsley or basil (For finishing.)

Description

A cozy weeknight dish packed with protein, featuring creamy sauce, tender chicken, and golden cheese, perfect for easy dinners.

Ingredients

Main Ingredients

12 oz pasta, like penne or rigatoni (Any short shape works; chickpea or lentil pasta can increase protein.)
1.5 lbs boneless, skinless chicken breast, diced (Can be swapped with boneless thighs or rotisserie chicken.)
1 tbsp olive oil (Plus a little extra for the pan.)
1 tsp kosher salt
1 tsp black pepper
1 tsp Italian seasoning (Can be adjusted according to taste.)
2 cups small broccoli florets or baby spinach (Vegetable of choice.)
3 tbsp butter
4 cloves garlic, minced (Fresh garlic is recommended.)
1 cup low-sodium chicken broth
1.5 cups milk or half-and-half (Use milk plus extra Parmesan for thickness if half-and-half isn’t available.)
1 cup finely grated Parmesan (Plus extra for topping.)
4 oz light cream cheese (Can be substituted with blended cottage cheese for a high-protein option.)
1/2 cup plain Greek yogurt (Optional for extra creaminess.)
1 cup shredded mozzarella
to taste fresh parsley or basil (For finishing.)

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Instructions

Preparation

Preheat the oven to 375°F (190°C). Salt a pot of water and boil the pasta to just shy of al dente. Reserve 1/2 cup of pasta water, drain the rest.
Season the chicken with salt, pepper, and Italian seasoning. Heat olive oil in a skillet and sear the chicken on medium-high until cooked through, about 6 to 8 minutes. Transfer to a plate.

Make the Sauce

In the same skillet, melt butter and add minced garlic. Cook for about 30 seconds until fragrant.
Pour in chicken broth and milk, then whisk in Parmesan and cream cheese (or cottage cheese). Simmer until thickened, adding a splash of pasta water if it’s too thick. Remove from heat and mix in Greek yogurt if using. Adjust seasoning.

Bake

In a large baking dish, combine the cooked pasta, chicken, and chosen vegetables. Pour the sauce over and toss gently.
Top with mozzarella and extra Parmesan. Bake for 18 to 22 minutes until bubbly. Optionally, broil for 1 to 2 minutes to brown the top. Let rest for 5 minutes before serving.

Notes

Keep the heat low when adding dairy to prevent the sauce from separating. Reserve pasta water for sauce silkiness. Use freshly grated Parmesan for best results.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: dinner, Main Course
Cuisine: American, Italian