Ingredients
Scale
- 8 oz high protein pasta (such as chickpea or lentil pasta)
- 1 lb chicken breast, cut into bite-sized pieces
- 2 cups broccoli florets
- 1 cup cottage cheese
- 1/2 cup plain Greek yogurt
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 cup chicken broth
- 1/2 cup milk
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup mozzarella cheese, shredded
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×9-inch baking dish.
- Cook pasta 1–2 minutes less than package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add chicken pieces and cook until no longer pink and the internal temperature reaches 165°F, about 5–7 minutes.
- Add broccoli to the skillet and cook another 3–4 minutes until slightly tender.
- In a blender, combine cottage cheese, Greek yogurt, Parmesan cheese, garlic, chicken broth, milk, Italian seasoning, salt, and pepper. Blend for 45–60 seconds until completely smooth.
- Pour the sauce over the chicken and broccoli mixture and stir well.
- Add the cooked pasta and mix until evenly combined.
- Transfer the mixture to the prepared baking dish and top with shredded mozzarella cheese.
- Bake for 20–25 minutes until bubbly around the edges and the cheese is melted with golden spots.
- Let cool for 5 minutes before serving.
Notes
- You can substitute chicken with turkey or add extra vegetables like spinach or mushrooms.
- For extra protein, add a scoop of unflavored protein powder to the sauce.
- Make ahead by assembling the dish up to 24 hours in advance and refrigerating before baking.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Main Course
- Method: Baked
- Cuisine: American, Italian