Creamy High Protein Chicken Spinach Artichoke Pasta Bake

It is 6pm. You are tired. Dinner needs to happen fast. This high protein chicken pasta bake is the ultimate solution for your busy evening. It delivers the creamy comfort you crave. It keeps things light and nutritious. You get the flavor of your favorite dip in a filling meal.

This dish is perfect for any time of year. It feels like a hug in a bowl. You can have it on the table in under an hour. It is a meal that makes everyone happy. You will love how simple the process is. It is truly the best way to end your day.

Finding a balanced meal that everyone loves is hard. This recipe bridges the gap between health and comfort. It is a staple in my own kitchen. I make it whenever I need a boost. You will love how it makes you feel. It is light enough for lunch but hearty enough for dinner.

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High Protein Chicken Spinach Artichoke Pasta Bake

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Calories: 410

Ingredients Method

Ingredients

  

• 12 oz high -protein chickpea or lentil penne pasta
• 1 lb cooked chicken breast, shredded
• 10 oz frozen chopped spinach, thawed and squeezed dry
• 14 oz canned artichoke hearts, drained and chopped
• 1 cup low -fat cottage cheese, blended until smooth
• 1/2 cup non -fat Greek yogurt
• 1/2 cup shredded low-moisture part-skim mozzarella cheese
• 1/4 cup grated parmesan cheese
• 3 cloves garlic , minced
• 1 teaspoon onion powder
• 1/2 teaspoon red pepper flakes
• 1/2 cup low -sodium chicken broth
• 1/2 teaspoon sal t
• 1/4 teaspoon ground black pepper

Method

 

1. Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
2. Cook the high-protein pasta in a large pot of salted boiling water until 2 minutes before al dente; drain and set aside.
3. In a large mixing bowl, whisk together the blended cottage cheese, Greek yogurt, minced garlic, onion powder, red pepper flakes, salt, and black pepper.
4. Gradually stir the chicken broth into the yogurt mixture until a smooth sauce forms.
5. Add the cooked pasta, shredded chicken, squeezed spinach, and chopped artichokes to the bowl and toss until evenly coated.
6. Transfer the mixture into the prepared baking dish, pressing down slightly to level the surface.
7. Evenly distribute the shredded mozzarella and grated parmesan cheese over the top of the pasta.
8. Bake in the preheated oven for 25 minutes or until the cheese is melted and the edges are bubbling.
9. Remove from the oven and let the dish rest for 5 minutes to allow the sauce to set before serving.