This Chicken Alfredo Protein Bake is only 5 ingredients, packs 150g+ protein, has no seed oils (fried in beef tallow), and tastes incredible! Using @realgoodfoods chicken with 23g protein and just 4g net carbs per serving makes this one a weekly repeat!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Air fry nuggets at 400°F until crispy. Chop into bite-size pieces.
Preheat oven to 400°F.
In a baking dish, combine cooked pasta, Alfredo sauce, and chopped nuggets.
Top with mozzarella and parmesan.
Bake for 12–15 minutes until bubbly and golden.
Broil for 1–2 minutes for extra color.
For extra flavor, garnish with freshly chopped parsley or chives before serving.
Ensure the nuggets are crispy before adding them to the bake for the best texture.
Use high-quality Alfredo sauce for a richer taste.
Can I use a different type of pasta?
Yes, you can use any type of pasta you prefer, such as penne, fusilli, or spaghetti.
Can I substitute the chicken nuggets?
Yes, you can use grilled chicken or rotisserie chicken as an alternative.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Can I make this dish gluten-free?
Yes, use gluten-free pasta and ensure the Alfredo sauce is gluten-free.
Can I add vegetables to this recipe?
Absolutely! You can add steamed broccoli, spinach, or mushrooms for extra nutrition.
Chicago-based food content creator making simple, bold recipes that make everyday cooking more exciting.
