If you’re craving a meal that feels indulgently creamy yet packs a serious protein punch, then this High Protein Chicken Alfredo & Broccoli Pasta Recipe is exactly what you need on your plate. Combining tender shredded chicken, vibrant broccoli, and perfectly cooked cavatelli pasta all enveloped in a luscious cottage cheese and cauliflower-infused Alfredo sauce, this dish brings comfort and nutrition together effortlessly. It’s not just about taste; it’s about savoring every bite of a wholesome, satisfying dinner that’s simple to throw together yet impressive enough to share with family and friends.
Ingredients You’ll Need
The magic behind this High Protein Chicken Alfredo & Broccoli Pasta Recipe lies in its straightforward and nourishing ingredients. Each one plays an essential role—from the lean shredded chicken delivering that protein boost, to the hearty broccoli adding crunch and color, and the creamy cottage cheese creating a velvety sauce without any heaviness. Let’s get you set up with everything you’ll need!
- 1 lb shredded chicken: Use pre-cooked or rotisserie chicken for convenience and moist, flavorful meat.
- 1 lb cavatelli pasta: Or any pasta you love to use—cavatelli holds sauce beautifully with its ridges.
- 2 tablespoons olive oil: For sautéing garlic and veggies, adding a subtle fruity richness.
- 4 cloves garlic (minced): This gives the dish its aromatic base and depth of flavor.
- 3 cups fresh spinach: Adds color, nutrients, and a tender leafy texture.
- 2 cups broccoli florets (chopped): Offers a fresh, crisp contrast and vital crunch.
- 2 cups low-fat cottage cheese: The creamy star of the Alfredo sauce, making it both healthy and indulgent.
- 1 1/2 cups cauliflower rice: Cooked and warm; it provides a mild backdrop that thickens the sauce nicely.
- 1 1/2 cups grated Parmesan cheese: Adds sharp, salty tang and richness to finish the sauce.
- 1 bouillon cube or 4 cups chicken stock: For boiling the pasta and enriching the flavor.
- Fresh cracked black pepper: Essential to season and finish, giving it a peppery kick.
- Optional fresh parsley: For a fresh and colorful garnish that brightens the dish.
How to Make High Protein Chicken Alfredo & Broccoli Pasta Recipe
Step 1: Prepare the Cooking Liquid
Begin by bringing a large pot of chicken stock or water to a boil. If you opt for water, be sure to add a chicken bouillon cube or paste to infuse that deep savory flavor. Taste the water to make sure it’s well salted—this step is crucial because the pasta will absorb this seasoned liquid.
Step 2: Sauté Your Aromatics and Veggies
Heat olive oil in a large skillet over medium heat. Add the minced garlic and let it sauté for about a minute until fragrant but not browned. Then stir in the fresh spinach and broccoli. Cook these together for about 4 to 5 minutes, just until the broccoli is tender enough to bite and the spinach wilts beautifully. Remove this skillet from heat and set aside for now.
Step 3: Whip Up the Alfredo Sauce
Time for the creamy goodness! In a blender, combine low-fat cottage cheese, warm cauliflower rice, and one cup of grated Parmesan cheese. Blend everything until you get a silken smooth sauce that’s rich and tangy but still wholesome—this blend makes your alfredo both comforting and high protein-rich.
Step 4: Cook the Pasta
Add your pasta into the boiling stock or seasoned water and cook it according to the package instructions until al dente. The pasta should be firm to the bite, ready to absorb and hold onto the creamy sauce from here on.
Step 5: Combine Pasta, Chicken, and Veggies
Return your vegetable skillet to medium-low heat and throw in the cooked pasta along with the shredded chicken. Pour in half a cup of the pasta cooking water or stock to help everything meld together smoothly. This keeps your pasta from drying out as you build those flavors.
Step 6: Add the Alfredo Sauce and Cook
Pour the luscious cottage cheese Alfredo sauce over the skillet mixture. Toss everything gently but thoroughly so every piece gets coated in creamy goodness. Allow this to cook for about 3 to 4 minutes, enough time for the sauce to thicken just a bit and warm through. If the sauce thickens too much or the pasta looks dry, simply add a splash more stock to loosen it up.
Step 7: Finish with Parmesan and Seasonings
Stir in the remaining half cup of grated Parmesan, then taste and season with salt and plenty of fresh cracked black pepper. As a final touch, sprinkle extra parmesan and fresh parsley on top if desired. Serve this immediately, piping hot and bursting with texture and flavor.
How to Serve High Protein Chicken Alfredo & Broccoli Pasta Recipe
Garnishes
Fresh cracked black pepper is a star garnish here, giving that peppery zing in each bite. Bright green parsley adds a fresh aroma and a lovely pop of color, making the dish even more inviting. A light sprinkle of grated Parmesan cheese just before serving gives an irresistible finishing touch.
Side Dishes
Since the pasta is rich and nutrient-dense, pair it with simple sides like a crisp mixed green salad dressed with lemon vinaigrette or roasted cherry tomatoes for a burst of sweetness. Garlic bread is always a welcome companion to soak up every last bit of Alfredo sauce.
Creative Ways to Present
Serve the pasta in deep bowls to hold the sauce, garnished artfully with freshly cracked black pepper and parsley. For dinner parties, consider plating individual portions with a small roasted broccoli floret perched on top for a chef-inspired look. Drizzle a little extra virgin olive oil around the plate edges to add shine and dimension.
Make Ahead and Storage
Storing Leftovers
Leftovers store beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually meld even further, making reheated meals even tastier. Just be sure to cool the pasta completely before sealing.
Freezing
This High Protein Chicken Alfredo & Broccoli Pasta Recipe freezes well, making it a perfect meal prep option. Freeze in portion sizes with a little extra sauce on top to prevent drying out. For best texture, consume within 2 months.
Reheating
To reheat, gently warm the pasta in a skillet over low heat, adding a splash of water or chicken stock to loosen the sauce as it warms. Avoid the microwave if possible for the creamiest result, but if you must use it, do so in short bursts, stirring often.
FAQs
Can I use other types of pasta besides cavatelli?
Absolutely! This recipe is versatile with pasta shapes—rigatoni, penne, or farfalle all work wonderfully. Just pick your favorite to enjoy the sauce clinging to the pasta perfectly.
Is it possible to make this recipe dairy-free?
Yes, you can substitute dairy ingredients with plant-based options like cashew cheese or a vegan Parmesan alternative, though the creamy texture will differ slightly. Using a coconut milk base for the sauce can also create a delicious dairy-free twist.
Can I make this recipe vegetarian?
You can! Simply swap the shredded chicken for a plant-based protein like seasoned tofu or chickpeas, and use a vegetable bouillon cube—the pasta and veggies will shine with the rich Alfredo sauce.
How do I keep the broccoli crisp in this dish?
To maintain broccoli’s bright color and crunch, sauté it just until crisp-tender and avoid overcooking. Cutting it into small pieces also helps it cook evenly and quickly without turning mushy.
What makes this High Protein Chicken Alfredo & Broccoli Pasta Recipe higher in protein?
The combination of shredded chicken and cottage cheese boosts protein content significantly compared to classic Alfredo sauces made with butter and cream. Plus, the addition of cauliflower rice contributes extra volume without compromising protein levels.
Final Thoughts
If you’re looking for a dish that’s creamy, comforting, protein-packed, and vibrant with fresh veggies, this High Protein Chicken Alfredo & Broccoli Pasta Recipe is a true gem you’ll want on repeat. It’s easy enough for weeknight dinners, yet special enough to impress any crowd. Dive in and make it your new favorite – your taste buds and body will thank you!
Print
High Protein Chicken Alfredo & Broccoli Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This High Protein Chicken Alfredo & Broccoli Pasta is a wholesome and creamy dish combining tender shredded chicken, nutrient-packed broccoli, and spinach with a delicious low-fat cottage cheese-based Alfredo sauce. The recipe uses cavatelli pasta cooked in flavorful chicken stock, enhanced with Parmesan cheese, garlic, and cauliflower rice for added texture and nutrition. Perfect for a comforting yet healthy meal packed with protein and vegetables.
Ingredients
Main Ingredients
- 1 lb shredded chicken (pre-cooked or rotisserie chicken)
- 1 lb cavatelli pasta (or any pasta of your choice)
- 2 tablespoons olive oil
- 4 cloves garlic (minced)
- 3 cups fresh spinach
- 2 cups broccoli florets (chopped into small pieces)
- 2 cups low-fat cottage cheese (can substitute whole fat if preferred)
- 1 1/2 cups cauliflower rice (microwaved, cooked or steamed until warm and soft)
- 1 1/2 cups grated Parmesan cheese (or more to taste)
- 1 bouillon cube or 4 cups chicken stock
- Fresh cracked black pepper (for garnish)
- Optional: fresh parsley for garnish
Instructions
- Prepare the broth: Bring a large pot of chicken stock or water to a boil. If using water, add a chicken bouillon cube or paste. Add salt as needed until the water is thoroughly salted.
- Sauté the vegetables: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the fresh spinach and broccoli florets and cook for 4-5 minutes, until the broccoli is slightly tender and the spinach is wilted. Remove the skillet from heat.
- Make the Alfredo sauce: In a blender, combine the low-fat cottage cheese, cooked cauliflower rice, and 1 cup of grated Parmesan cheese. Blend until completely smooth to create a creamy sauce.
- Cook the pasta: Add the pasta to the boiling chicken stock and cook according to the package instructions until al dente.
- Combine ingredients: Return the skillet with the sautéed vegetables to medium-low heat. Add the cooked pasta and shredded chicken to the skillet. Pour in 1/2 cup of the pasta cooking water or chicken stock to help loosen the mixture.
- Add the sauce: Pour the Alfredo sauce over the pasta and chicken mixture and toss to coat everything evenly. Cook for about 3-4 minutes, allowing the sauce to heat through and thicken slightly. If the sauce becomes too thick or dry, add additional stock.
- Finish and season: Stir in the remaining 1/2 cup of grated Parmesan cheese. Season the dish with salt and plenty of fresh cracked black pepper to taste. Adjust the sauce consistency with extra stock if necessary. Optionally, top with extra Parmesan cheese and fresh parsley before serving. Serve immediately or save leftovers for freezing and reheating later.
Notes
- You can substitute whole fat cottage cheese if you prefer a richer sauce.
- Using chicken stock instead of water with bouillon enhances the flavor of the pasta.
- The cauliflower rice adds creaminess and nutritional value while keeping the sauce lighter.
- Adjust the amount of Parmesan cheese to your taste preference.
- Leftovers freeze well and can be reheated gently on stovetop or in microwave.
