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A bubbling high protein chicken spinach artichoke pasta bake in a ceramic dish with melted cheese on top.

High Protein Chicken Spinach Artichoke Pasta Bake

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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.