Description
A creamy and protein-packed chicken alfredo bake that is both delicious and satisfying.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 8 oz whole wheat pasta
- 2 cups alfredo sauce
- 1 cup low-fat mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 cup broccoli florets
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
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 shredded chicken, alfredo sauce, garlic powder, Italian seasoning, salt, and pepper.
- Add the cooked pasta and broccoli florets to the chicken mixture and stir until well combined.
- Transfer the mixture to a greased baking dish.
- Top with mozzarella and Parmesan cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- Feel free to add other vegetables like spinach or bell peppers for extra nutrition.
- This dish can be made ahead of time and stored in the refrigerator for up to 2 days.
- For a spicier kick, add red pepper flakes to the mixture.
Nutrition
- Serving Size: 1/4 of the dish
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg