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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
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!
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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.
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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.
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