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

Scale

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

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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.