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5 from 1 vote

High Protein Chicken Alfredo & Broccoli Pasta

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high protein chicken alfredo and broccoli pasta

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 or handfuls fresh spinach
  • 2 cups broccoli florets chopped into small pieces
  • 2 cups low-fat cottage cheese can sub whole fat cottage cheese if preferred
  • 1 1/2 cups cauliflower rice microwaved, cooked or steamed until warm and soft, follow package instructions
  • 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

Directions 

  • Bring a large pot of chicken stock or water to a boil. If using water, add a chicken bouillon cube or paste. Add salt if necessary until water is thoroughly salted.
  • In a large skillet, heat oil over medium heat. Add minced garlic and sauté for about 1 min. Add spinach and broccoli and cook for 4-5 min, until broccoli is slightly tender and the spinach is wilted. 
Remove from the heat.
  • In a blender, combine low-fat cottage cheese, heated cauliflower rice, and 1 cup grated Parmesan cheese. Blend until smooth.
  • Add pasta to the chicken stock and cook according to instructions.
  • Return to skillet w veggies and put on medium-low heat. Add cooked pasta and 1 lb of shredded chicken to the skillet. Add 1/2 cup of the pasta water / stock.
  • Pour the Alfredo sauce over the mixture and toss to coat evenly.
 Let it cook for about 3-4 min until heated and the sauce thickens slightly. If it becomes too thick or dry, add more stock.
  • Stir in remaining 1/2 cup of grated Parmesan. Season with salt and pepper to taste. Adjust consistency of the sauce with extra stock if needed. Top with Parm if desired and lots of fresh cracked black pepper. Serve immediately. Save leftovers and freeze for reheating !