Description
This creamy chicken alfredo bake delivers all the rich, cheesy flavor you crave — with none of the carb overload. Juicy chicken, tender broccoli, and a velvety sauce made with Greek yogurt and light cream cheese come together with low-carb noodles or zucchini ribbons. Boosted with collagen peptides for extra protein, it’s the perfect cozy dinner that fits your goals.
Ingredients
2 cups cooked, diced chicken breast
2 cups steamed broccoli florets
1 ½ cups plain Greek yogurt
½ cup light cream cheese, softened
½ cup grated Parmesan cheese
2 scoops unflavored collagen peptides (optional, for protein boost)
1 tsp garlic powder
½ tsp black pepper
Salt to taste
3 cups cooked low-carb pasta or raw zucchini ribbons
Optional: shredded mozzarella on top for browning
Instructions
Preheat oven: to 375°F (190°C). Lightly grease a 9×13″ baking dish.
Mix sauce: In a bowl, whisk together Greek yogurt, cream cheese, Parmesan, garlic powder, pepper, salt, and collagen peptides until smooth.
Combine: Add cooked chicken, broccoli, and pasta/zucchini to the sauce. Toss to coat evenly.
Bake: Transfer to the baking dish. Top with mozzarella if using. Bake uncovered for 20–25 minutes until bubbly and golden.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 420
- Fat: ~18 g
- Fiber: ~2 g