Yes, it’s still 100 million degrees in Texas right now but there’s just something about being 8 months pregnant and it finally being the end of August that has me craving all the comfort foods. We first made this high protein chicken pasta bake two weeks ago and I haven’t been able to get it off my mind. I had to make it again. With more portions. And more veggies!
Two things I love about this recipe:
- It’s not super complicated.
- It’s super affordable (~$25 for the entire dish, and makes a bunch of servings.
The best way I can describe it is part-mac and cheese, part veggie bowl.
First up, the cheese sauce. Onions are sautéed in butter, then baby portabella mushrooms and garlic is mixed in before we move to the traditional base of a mac and cheese – flour, butter (from the onions – no more is added), milk, and cheese. We’re lightening up that mix with a little chicken broth, too.
In a separate pot, you make protein pasta and right as the pasta is almost done, toss in broccoli (or other veggie of choice – asparagus would be delicious too!) to quickly blanch before straining it all.
Mix the two together and add in two pounds of chicken, then bake, top with more cheese, and bake a little more.
The macros (using Fair Life Skim) came out to 13f / 26c / 27p (320 calories) per 300g serving (12 portions). If desired, you could cut down on the fat by using less butter and less cheese, or increase the protein by adding more chicken.
Easy, right? Did I mention it makes 8-12 servings, pending size? Scroll for the full recipe + instructions for this high protein chicken pasta bake.
SHOP OUR KITCHEN EQUIPMENT
High Protein Chicken Pasta Bake
Equipment
- Dutch oven or oven-safe baking dish
- 4qt sauce pan
Ingredients
- 1 lb protein pasta We prefer the Barilla chickpea rotini
- 3-4 cups broccoli
- 3 tbsp butter
- 3 tbsp flour
- 1 whole onion, finely chopped
- 16 oz baby bella mushrooms
- 4 cloves garlic, pressed or finely diced
- 1 c chicken broth or base + water mixed
- 1.5 c skim milk (I use Fair Life for less carbs and additional protein)
- 1/2 t ground mustard
- 8 oz sharp cheddar cheese, shredded or chopped
- 2 lbs cooked, diced chicken
- 4 oz shredded reduced fat cheddar cheese
Instructions
- Preheat oven to 400.
- In a 4qt saucepan, cook the pasta in 2-3 qts of salted water.
- Just before the pasta is done, add in the broccoli to quickly blanch.
- Strain both and set aside.
- In a dutch oven or large skillet, melt butter over medium heat.
- Sauté onion in butter until translucent.
- Add in garlic and mushrooms and cook until tender.
- Mix in flour and broth. Stir until no clumps remain.
- Add milk and allow mixture to simmer for 2-3 minutes. Turn down the heat if it begins to boil.
- Season with ground mustard, salt, and pepper.
- Slowly mix in cheddar.
- Once mixture has thickened, turn off the heat.
- Combine mixture with cooked pasta, broccoli, and chicken.
- Bake for 15 minutes uncovered.
- Sprinkle with shredded cheese and bake for 5-10 additional minutes, until cheese is melted but not burned.
- Portion or serve.
Looking for other meal prep ideas?
Check out our Mexican Quinoa Casserole or Lightened Up Chicken Pot Pie Casserole, or scroll through the complete main course archive.
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