High Protein Chicken Alfredo Bake
A comforting, protein-packed bake made with pasta, shredded chicken, and creamy Alfredo sauce, topped with melty cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Scale
- 2 cups cooked pasta (penne, rigatoni, or shells)
- 2 cups cooked chicken, shredded (rotisserie chicken recommended)
- 1 cup Alfredo sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch or similar baking dish.
- Combine the cooked pasta, shredded chicken, Alfredo sauce, mozzarella, garlic powder, onion powder, salt, and pepper in a large bowl. Mix until everything is evenly coated.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the grated Parmesan evenly over the top.
- Bake in the preheated oven for 20–25 minutes, until the edges are bubbling and the top is golden. For a browned, crispy top, place under the broiler for 1–2 minutes—watch closely so it doesn’t burn.
- Remove from the oven and let rest for 5 minutes. Garnish with chopped parsley if desired and serve warm.
Notes
For a lighter bake, use low-fat Alfredo or Greek yogurt. Refrigerate leftovers for 3–4 days or freeze for up to 2–3 months.
Find it online: https://www.mealbreeze.com/high-protein-chicken-alfredo-bake/