High Protein Broccoli Pasta Bake
Looking for a protein-packed dinner that practically makes itself? This High Protein Broccoli Pasta Bake is about to become your new weeknight hero. Imagine tender chicken thighs, perfectly cooked pasta, and fresh broccoli all wrapped in a creamy, protein-rich sauce that's surprisingly light and bright. The best part? It all comes together in one dish, meaning less time cleaning and more time enjoying.
Ready for the Secret Sauce?
Unlike traditional pasta bakes that rely on heavy cream and multiple cooking steps, this version uses a clever blend of protein-rich cottage cheese and chicken broth to create a silky, cheese-y sauce. A splash of lemon juice adds just the right amount of brightness, while carefully chosen seasonings make every bite crave-worthy.
Kitchen Notes:
The cottage cheese might sound unusual, but trust me - it melts into a creamy sauce while adding an impressive protein boost
Chicken thighs stay tender and juicy, making them perfect for this baking method
Your broccoli will cook to the perfect tender-crisp texture
This recipe easily feeds 6-8 people, making it perfect for family dinners or meal prep
We are all trying to get more plants and protein into our diets and this gluten free, high protein Broccoli Pasta Bake delivers on every level!
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High Protein Broccoli Pasta Bake
prep time: 10 min | cook time: 40 min | resting time: 15 min
Ingredients:
3 cups chicken stock
16oz cottage cheese
juice of 1/2 a lemon
2 tsp garlic powder
2 tsp dried oregano
1 tsp dried basil
1 tsp salt
1/2 tsp pepper
12 oz dry Gluten Free short pasta (or regular pasta). I used rigatoni.
2 cup baby spinach, roughly chopped
2 cup chopped, fresh broccoli florets
1/2 cup freshly grated Parmesan cheese
1 1/2 lbs chicken thighs, cut into 1/2” cubes
3/4 cup shredded mozzarella cheese
Directions:
Preheat oven to 400F, and spray a 9 x 13” baking dish with oil.
Add the broth, cottage cheese, lemon juice, garlic powder, oregano, basil, salt, and black pepper to a blender or food processor and blend until completely smooth - about 30 seconds.
Into the casserole dish, add the pasta, broccoli, spinach, parmesan, and chicken thighs. Pour the cottage cheese mixture over top of everything and stir to ensure the pasta is fully submerged in the liquid.
Cover the baking dish with foil and bake for 35-40 minutes.
Turn the oven to broil. Remove the dish from the oven and sprinkle with the mozzarella cheese. Broil the dish for 3-4 minutes until the cheese is bubbly, being careful not to burn the cheese!
Let the dish sit for at least 10 minutes ….don’t skip this step! This is important for the pasta to absorb any remaining liquid.
Enjoy!
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Notes, Storage and Swaps:
Pasta: If using regular (not gluten-free) pasta, the cooking time may be about 10 minutes longer.
Storage: Refrigerate leftovers in a sealed container for up to 4 days or in the freezer for up to 3 months. To reheat from the refrigerator, microwave for 1 to 2 minutes. From the freezer, thaw in the refrigerator for at least 8 hours, then microwave in 30 second increments until warm.
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Remember, adding new foods to your diet doesn't have to be complicated. This High Protein Broccoli Pasta Bake is proof that simple ingredients, thoughtfully combined, can create something extraordinary while supporting your gut health journey.
Pin this recipe to save it for later! Give it a try and let me know in the comments how you liked it!
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