High Protein Alfredo Chicken Broccoli Bake
A creamy, protein-packed pasta bake made with rotisserie chicken, broccoli, and a high-protein cheese sauce all in one dish. Easy prep and freezer friendly.
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.
Notes
This recipe serves 5 and makes great meal prep. For a saucier option, double the sauce and stir in extra after baking. Use pre-cooked chicken or rotisserie to save time.