![['A close-up view of a creamy chicken Alfredo bake topped with melted cheese and fresh parsley.', 'Side view of a high-protein chicken Alfredo bake with pasta, chicken, and greens visible.', 'Juicy chicken Alfredo pasta bake displayed in a dish, showcasing layers of cheese and spinach.', 'Deliciously baked chicken Alfredo with a golden cheese crust and succulent chicken pieces.']](https://chickenrecipeworld.com/wp-content/uploads/2026/07/high-protein-chicken-alfredo-bake_1_U1.webp)
High-Protein Chicken Alfredo Bake
A creamy, protein-packed baked pasta dish combining tender chicken, spinach, and cheeses for a satisfying meal.
Ingredients
Pasta
- 2 cups cooked rotini or penne pasta
- 2 cups cooked and shredded chicken breast
- 2 cups fresh spinach, chopped
- 1 cup low-fat ricotta cheese
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1.5 cups unsweetened almond milk
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
- for garnish Fresh parsley (optional)
Instructions
- Preheat oven to 375°F (190°C). Cook pasta until al dente, then drain.
- Sauté garlic in olive oil, add spinach until wilted. Mix with cooked pasta, chicken, cheeses, and spinach.
- Whisk almond milk with seasonings, combine with pasta mixture.
- Transfer to a greased baking dish, top with remaining cheeses, cover, and bake for 20 minutes. Uncover and bake 10-15 more minutes.
- Let cool slightly, garnish with parsley if desired, then serve.
Notes
For a creamier texture, add a splash of heavy cream or more cheese.