High Protein Chicken Alfredo
This high-protein chicken alfredo bake packs 46 grams of protein in under 500 calories! Simple recipe - NO cottage cheese & no cauliflower.
Servings 6 servings
Calories 427kcal
Equipment
- 9 x 11 casserole dish
Ingredients
- 8 ounces chickpea pasta dry
- 8 cups broccoli
- 2 lbs chicken tenders 20 ounces cooked
- sprinkle salt
- sprinkle pepper
- butter or italian seasoning
- 7 ounces alfredo sauce I used Raos
- 1 cup mozzarella
Instructions
- Cook pasta al dente according to the package directions.8 ounces chickpea pasta dry
- Cook your chicken or prep rotisserie chicken. I seasoned my chicken with Kinder’s butter seasoning, salt, and pepper. I air-fried it on 400F for 15 minutes, flipping it halfway through.2 lbs chicken tenders , sprinkle salt, sprinkle pepper, butter or italian seasoning
- Steam broccoli. I used my microwave steaming method.8 cups broccoli
- Once you have cooked chopped chicken, broccoli, and pasta, combine them with alfredo sauce, top them with mozzarella cheese, and bake at 400F for about 20 minutes until the top is bubbly with golden spots.7 ounces alfredo sauce , 1 cup mozzarella
Video
Notes
To store: Let the casserole cool completely, and then store it in an airtight container for up to five days. Honestly, we put saran wrap over ours last time and stored it in the fridge; it was fine. But it's always preferable to bake in a Pyrex dish with a lid if possible.
To freeze: I would freeze this before baking if you can. So layer everything, including the cheese, and then freeze. At that point, you could bake directly from frozen at 375 for 45 minutes (is my guess). Make sure to let the internal temperature come to 165F.
Nutrition
Calories: 427kcal | Carbohydrates: 29g | Protein: 46g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 117mg | Sodium: 478mg | Potassium: 534mg | Fiber: 8g | Sugar: 6g | Vitamin A: 694IU | Vitamin C: 78mg | Calcium: 176mg | Iron: 5mg