Description
A wholesome and creamy High Protein Chicken Alfredo Bake packed with chicken, whole wheat pasta, and broccoli, perfect for a satisfying meal.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 8 ounces whole wheat pasta
- 2 cups broccoli florets
- 1 cup low-fat cream cheese
- 1 cup grated Parmesan cheese
- 2 cups chicken broth
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the whole wheat pasta according to package instructions; drain and set aside.
- In a large bowl, combine the cooked chicken, broccoli, cooked pasta, cream cheese, chicken broth, garlic powder, Italian seasoning, salt, and pepper.
- Pour the mixture into a greased baking dish and sprinkle Parmesan cheese on top.
- Drizzle olive oil over the top.
- Bake in the preheated oven for 25-30 minutes until bubbling and golden.
- Let cool for a few minutes before serving.
Notes
This bake can be prepared ahead of time and frozen for later use. Leftovers can be stored in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg