Steam curls up from the valve and your stomach starts talking back. That smell of garlic and chicken broth swirling around kinda hits different. You spot the sealing ring doing its job tight, keeping all that goodness locked in.
That tender pull from the chicken has you thinking dinner’s gonna be dang good tonight. The broccoli’s just the right kind of tender, not mushy but soft enough to blend with every bite. The thick creamy sauce in there feels like comfort hugging your taste buds.
You catch the quick release and hear that satisfying hiss. Opening the lid feels like top chef moment sorta, even if you just wanna dig in right away. The steam cues pop and you know this bake is far from ordinary. You gonna love how everything melds together in this cozy, high protein dish.
Why Your Cooker Beats Every Other Pot
- You get flavors deep and rich cause of the pressure and broth depth locking things in.
- Chicken comes out tender like whoa, without watchin it all day.
- Steam cues help you time it just right, so nothing overcooks or dries out.
- Quick release lets you open up fast when you’re hungry like dang, no wait time needed.
- Cleanup is a cinch cause its all done in one pot, no mess on multiple pans.
Looking for more one-pot chicken recipes? Check out our Creamy Chicken Sausage Orzo and Garlic Chicken Gnocchi Skillet for fast, comforting meals.
What Goes Into the Pot Today
- 1 cup low sodium chicken broth to start the broth depth that packs flavor.
- 2 teaspoons garlic powder cause garlic is life, duh.
- 1 teaspoon salt to bring out all the yum.
- 1 teaspoon black pepper for a little kick.
- A pinch of paprika that’s optional — it adds flavor but might tint the color a bit.
- 1 cup full fat cottage cheese for creamy protein power.
- 1 lb cooked and shredded chicken breast, or rotisserie if you’re short on time.
- 1 cup dry orzo for that pasta texture you crave.
- 1 shallot diced for mild oniony sweetness and depth.
- 1 head broccoli chopped small because veggies gotta be part of the party.
- ⅓ cup Parmesan cheese and ¾ cup shredded mozzarella for the perfect cheesy finish.
- Parsley and red pepper flakes for topping to add fresh and heat vibes.
The Full Pressure Cooker Journey
Step one is preheating your oven to 375°F. Even though it’s pressure cooker focused, the bake finish lets it get that lightly browned top you want.
Next you cook your orzo on the stove till it’s al dente, then drain and set that aside. You want that perfect bite, not mush.
Steam or blanch broccoli just until tender. Gotta keep it bright green and not soft mushy. Set that aside too.
In a skillet, sauté the diced shallot in olive oil. Let it soften up a couple minutes till it smells real good and sweet.
Add your chicken broth, garlic powder, salt, pepper and paprika if you got it. Let this simmer and mix well.
Stir in the cottage cheese and keep it on low so it turns creamy in just a couple minutes. Then mix together shredded chicken, orzo, broccoli and the sauce in a big bowl. Transfer to your greased dish, spread nice and even and bake for about 20-25 minutes till top’s golden brown. Let rest and enjoy that tender pull every bite brings.
Smart Shortcuts for Busy Days
- Use leftover rotisserie chicken to skip cooking chicken from scratch.
- Grab pre-cut broccoli at the store to speed up chopping.
- Cook orzo in advance or sometimes use quick cook pasta for time saving.
- Sauté shallots the night before and store in fridge for faster prep.
When You Finally Get to Eat
First bite catches you with creamy cheesy warmth and that comforting garlic hit. The chicken’s tender pull with that cottage cheese sauce soothes every flavor craving.
You notice the broccoli gives just enough crunch, not overdone, balancing out the softness from the orzo perfectly.
The top’s got a lightly browned finish with mozzarella and Parmesan mixing for that melty, golden goo.
Finishing with parsley and a kick of red pepper flakes just adds that perfect fresh and spicy contrast that’ll keep you reaching for another bite.
Keeping Leftovers Fresh and Ready
- Store leftovers in an airtight container in the fridge up to 3 days to keep that creamy texture alive.
- Freeze small portions in freezer-safe containers if you wanna save some for later beyond a few days.
- Reheat in microwave with a little splash of broth to restore moisture and keep it from drying.
- Or reheat in the oven covered with foil to keep the top from drying out and melting cheese back together real good.
Everything Else You Wondered About
- Can I use fresh garlic instead of garlic powder? Yeah you can but you gotta adjust cook time on the skillet a bit to soften it up without burning.
- Why add cottage cheese? It makes the sauce creamy and ups the protein without heaviness.
- Can I swap broccoli for other veggies? Totally, green beans or asparagus would work well here.
- Is orzo the only pasta that works? Nah, but it cooks fast and keeps nice texture in the bake.
- What if I don’t have a pressure cooker? You could make this all stove top but cooking times will be longer and you gotta watch closely.
- What’s the deal with sealing ring maintenance? You want it snug and clean so steam cues come right and your cooker works good every time.
High Protein Alfredo Chicken Broccoli Bake
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 cup low sodium chicken broth
- 2 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 pinch paprika optional
- 1 cup full fat cottage cheese
- 1 lb cooked and shredded chicken breast or rotisserie chicken
- 1 cup dry orzo
- 1 shallot diced
- 1 head of broccoli chopped small
- ⅓ cup Parmesan cheese
- ¾ cup mozzarella cheese shredded
- parsley and red pepper flakes for topping
Instructions
Instructions
- Preheat the oven to 425°F and grease a 9x13 inch casserole dish.
- In a high-powered blender, combine chicken broth, garlic powder, salt, black pepper, paprika (if using), and cottage cheese. Blend until smooth.
- To the dish add cooked chicken, dry orzo, shallot, chopped broccoli, and parmesan cheese.
- Cover with the sauce and stir to combine. Ensure all of the orzo, chicken, and broccoli is fully covered.
- Cover with foil and bake for about 30-35 minutes.
- Remove the foil, top with mozzarella, parsley and red pepper flakes, and bake for another 10 minutes until the cheese is melted.
- Let the bake rest a few minutes before serving.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To freeze, allow the dish to cool fully before covering and placing in the freezer.
- To reheat, microwave with a splash of broth or bake in oven covered at 350°F until warmed through.
