Chicken Alfredo Pasta Bake
This easy dump-and-bake pasta dish is creamy, cheesy, and topped with a golden panko crunch — total comfort dinner made simple.
Ingredients
- 8 oz pasta penne or rigatoni
- 2 cups cottage cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes
- ½ cup grated Parmesan
- 1¼ cups chicken broth
- 1 pound chicken breast cut into 1-inch pieces (seasoned with salt & pepper)
- 2 cups broccoli florets
- 1½ cups shredded mozzarella
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- Parsley for garnish
Instructions
- Preheat oven to 400°F.
- In a blender, combine cottage cheese, Italian seasoning, salt, pepper, red pepper flakes, and parmesan. Blend until smooth.
- In an 8x11” baking dish, add uncooked pasta, chicken, cottage cheese sauce, broth, and broccoli. Gently stir to combine.
- Cover tightly with foil and bake for 35 minutes, or until pasta is just al dente. (Different pasta shapes may vary — check early if needed.)
- Meanwhile, combine panko and melted butter.
- Remove foil, give the pasta a gentle stir, then top with mozzarella and the buttery panko mixture.
- Bake uncovered for 10 minutes, or until bubbly and golden brown.
- Garnish with parsley and serve warm.
Notes
If the liquid absorbs too quickly and pasta isn’t tender after the first bake, add ¼ cup broth and continue baking until done.
Some liquid in the dish before adding the panko topping is normal — it will thicken during the final bake.
Tried this recipe?Let us know how it was!