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Lighter Creamy Chicken Alfredo Bake: Easy 30-Minute Recipe

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A lighter, creamy chicken Alfredo bake made with a secret ingredient—blended cottage cheese—for a rich, satisfying flavor without the heavy cream. Ready in just 30 minutes, this one-dish wonder is perfect for busy weeknights and is a crowd-pleaser that feels indulgent but is secretly healthier.

Ingredients

Scale
  • 8 oz (225g) penne pasta (or any short pasta like rigatoni or fusilli)
  • 1 lb (450g) boneless, skinless chicken breasts (about 2 medium)
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • Salt and black pepper to taste
  • 1 cup (240g) full-fat cottage cheese (recommended: Good Culture or Daisy)
  • 1/2 cup (120ml) low-sodium chicken broth
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1 tbsp unsalted butter
  • 1 tsp dried Italian seasoning
  • 1/4 tsp red pepper flakes (optional)
  • 1/2 cup (60g) shredded mozzarella cheese
  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil.
  2. Add the penne to the boiling water and cook for 2 minutes less than the package directions (very al dente). Drain and set aside. Do not rinse.
  3. While the pasta cooks, pat the chicken breasts dry with paper towels. Season both sides with garlic powder, salt, and pepper.
  4. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side, until golden brown and cooked through (internal temperature of 165°F / 74°C). Remove to a cutting board, let rest for 5 minutes, then slice into bite-sized strips.
  5. In the same skillet, reduce heat to medium. Add the butter and minced garlic, and cook for about 30 seconds until fragrant. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Remove from heat and let cool slightly.
  6. Transfer the mixture to a blender. Add the cottage cheese, Parmesan, Italian seasoning, and red pepper flakes (if using). Blend on high for 45-60 seconds until completely smooth and creamy.
  7. In a large bowl, combine the cooked pasta, sliced chicken, and the blended Alfredo sauce. Stir gently until everything is well coated.
  8. Pour the mixture into a 9×13-inch baking dish and spread into an even layer. Sprinkle the shredded mozzarella evenly over the top.
  9. Bake for 15-18 minutes, until the sauce is bubbly around the edges and the cheese is melted and lightly golden. For a deeper golden crust, switch the oven to broil for the last 2 minutes (watch closely).
  10. Let the bake rest for 5 minutes. Garnish with fresh parsley and serve warm.

Notes

Undercook the pasta by 2 minutes to prevent mushiness. Blend the sauce for a full minute for a silky texture. Use freshly grated Parmesan for best melting. Let the chicken rest before slicing to keep it juicy. The sauce will thicken as it bakes and sets during the 5-minute rest. For a gluten-free version, use gluten-free pasta. For a dairy-free option, use dairy-free mozzarella and Parmesan, and substitute silken tofu blended with almond milk and nutritional yeast for the cottage cheese.

Nutrition

Keywords: chicken alfredo bake, lighter alfredo, cottage cheese alfredo, 30-minute dinner, easy pasta bake, creamy chicken pasta, healthy comfort food

Find it online: https://sunnysavory.com/lighter-creamy-chicken-alfredo-bake-easy-30-minute-recipe/