High-Protein Chicken Alfredo Bake
A comforting and high-protein chicken alfredo bake that's perfect for busy weeknights, packed with flavor and nutrition.
Ingredients
Main Ingredients
- 3 cups shredded rotisserie chicken Pre-cooked and flavorful; just shred it for quick meal prep.
- 8 oz whole grain pasta A hearty choice that offers more fiber for better digestion.
- 2 cups alfredo sauce Choose a lighter version or make your own with low-fat ingredients.
- 1 cup Parmesan cheese Fresh-grated is best for a rich, nutty finish.
- 2 cups fresh spinach Adds a nutrient boost and vibrant color.
- 1 tsp garlic powder For an aromatic kick without the hassle of fresh garlic.
- 1 tsp black pepper Simple seasoning that enriches the flavor.
- 1 tsp salt To taste.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large pot, boil water and cook your whole grain pasta according to package instructions until al dente. Drain and briefly rinse to cool.
- While your pasta cooks, shred your rotisserie chicken into bite-sized pieces.
- In a large mixing bowl, combine the cooked pasta, shredded chicken, alfredo sauce, spinach, and a pinch of garlic powder, salt, and pepper. Stir gently to ensure everything is well-coated.
Baking
- Transfer everything to a baking dish and top with freshly grated Parmesan cheese.
- Bake for 25–30 minutes until bubbly and golden.
- Let it cool for a few minutes before serving. Garnish with fresh herbs if you like.
Notes
Make-ahead by preparing up to 24 hours in advance. Freeze for up to 3 months and reheat in a skillet or oven. Explore variations by adding different veggies or using different meats.