chicken alfredo bake

This lightened-up Chicken Alfredo Bake is the perfect cozy weeknight dinner that still fits your macros. It’s high in protein, lower in fat, and creamy without the heavy cream. I used Carbe Diem pasta to keep the carbs on the lower side, a creamy combo of Greek yogurt and Katie’s Pizza Lemon Cream Sauce for flavor, and rotisserie chicken for a no-fuss protein boost. Topped with melty reduced-fat mozzarella for that classic baked pasta finish.

Make it for meal prep or serve it family-style—this one's a crowd-pleaser.

Macros: 35g c / 48g p / 11g f

Ingredients:

1 box Carbe Diem pasta (8 oz)
2 cups (about 260g) pulled rotisserie chicken (skin removed)
2 cups fresh spinach
½ cup Katie’s Pizza Lemon Cream Sauce
½ cup plain nonfat Greek yogurt or blended low-fat cottage cheese
¾ cup fat-free Fairlife milk
1 tbsp light cream cheese (optional, but adds creaminess)
¼ cup grated Parmesan cheese
½ tsp garlic powder
½ tsp onion powder
Salt & pepper to taste

Optional: crushed red pepper flakes or Italian seasoning
1 cup reduced-fat mozzarella cheese (for topping)

Directions:

1. Preheat oven to 375°F.

2. Cook the pasta according to package instructions. Drain and set aside.

3. In a medium saucepan over low heat, whisk together:

4. Katie’s Pizza Lemon Cream Sauce

5. Greek yogurt (or blended cottage cheese)

6. Fairlife milk

7. Light cream cheese (if using)

8. Stir until smooth and warmed through.

9. Add the Parmesan, garlic powder, onion powder, salt, and pepper. Stir to combine.

10. In a large mixing bowl, combine the cooked pasta, pulled chicken, spinach, and sauce mixture. Stir until evenly coated.

11. Pour into a greased baking dish and spread evenly.

12. Top with 1 cup reduced-fat mozzarella cheese.

13. Bake uncovered for 20–25 minutes, until bubbly and lightly golden.

14. Let rest 5 minutes before serving.