Description
A creamy and cheesy baked pasta dish loaded with tender penne, cooked chicken, and bright broccoli, all enveloped in a rich Alfredo and cottage cheese base.
Ingredients
Scale
- 8 oz penne pasta
- 2 cups cooked chicken, diced
- 2 cups broccoli florets
- 1 cup Alfredo sauce
- 1 cup cottage cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp Italian seasoning
Instructions
- Preheat the oven to 350°F (175°C). Bring a large pot of salted water to a boil. Trim and chop broccoli into bite-size florets if needed. Dice the cooked chicken if not already diced.
- Cook the penne pasta according to package instructions until al dente, usually about 9–11 minutes. Drain well and return to the pot to keep warm.
- Combine in a large bowl the cooked pasta, diced chicken, broccoli, Alfredo sauce, cottage cheese, half of the mozzarella cheese, salt, pepper, garlic powder, and Italian seasoning. Mix gently until everything is evenly coated.
- Transfer the mixture to a lightly greased baking dish. Smooth the top and sprinkle the remaining mozzarella evenly. Finish by sprinkling the grated Parmesan over the top.
- Bake in the preheated oven for 25–30 minutes, or until the cheese is bubbly and golden and the broccoli is tender.
- Let it cool slightly for 5 minutes before serving. Serve hot and enjoy.
Notes
For a lighter option, use low-fat cottage cheese and part-skim mozzarella. This dish reheats well and is great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 3g
- Sodium: 1300mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 50g
- Cholesterol: 90mg