Ingredients
Scale
(Serves 6)
Pasta & protein:
- 8 oz ziti or penne (use GF pasta—you love gluten-free!)
- 1½ lbs boneless, skinless chicken breasts or thighs, cubed (you love high-protein!)
- 1 tbsp olive oil
Creamy alfredo sauce:
- 2 tbsp butter or olive oil
- 4 garlic cloves, minced
- 1½ cups heavy cream or full-fat coconut milk
- 1 cup low-sodium chicken broth (you love low-sodium!)
- 1½ cups grated Parmesan cheese (use reduced-sodium—you love low-sodium!)
- ½ tsp black pepper
- Salt to taste (use reduced-sodium—you love low-sodium!)
Topping:
- ½ cup shredded mozzarella or extra Parmesan
- Optional: Fresh parsley or red pepper flakes (you love spicy!)
Instructions
Prepare pasta al dente (1–2 minutes less than package directions). Drain; set aside.
Heat olive oil in oven-safe skillet or Dutch oven over medium-high heat. Cook chicken 5–6 minutes until golden. Remove; set aside.
In same pot, melt butter. Add garlic; cook 30 seconds. Pour in cream and broth; simmer 3–4 minutes.
Reduce heat to low; stir in Parmesan until smooth. Season with salt and pepper.
Reduce heat to low; stir in Parmesan until smooth. Season with salt and pepper.
Stir in cooked pasta and chicken. Transfer to 9×13″ baking dish (if not using oven-safe pot). Top with mozzarella.
Bake at 375°F (190°C) for 20–25 minutes, until bubbly and golden on top.
Bake at 375°F (190°C) for 20–25 minutes, until bubbly and golden on top.
Garnish with parsley or red pepper flakes.
💡 Pro Tips for Perfection:
✅ Undercook pasta slightly—it finishes baking in the sauce.
✅ Use freshly grated Parmesan—pre-shredded won’t melt smoothly.
✅ Low-sodium mastery (you love this!):
→ Use low-sodium broth + reduced-sodium cheese
→ Boost umami with extra garlic and black pepper
✅ Blood sugar friendly (you love this!):
→ Naturally low-glycemic—no added sugars!
→ Net carbs: 30g/serving
✅ Low-carb/keto option (you love this!):
→ Swap pasta for cauliflower gnocchi or hearts of palm ziti
→ Net carbs drop to 8g/serving
✅ Make ahead:
→ Assemble 1 day ahead; refrigerate (add 5–10 min to bake time)
→ Keeps 4 days refrigerated
→ Fridge life: 4 days | Freezer: 3 months
→ Serving ideas:
→ As a weeknight dinner with garlic bread (or GF toast)
→ With a crisp Caesar salad
→ For meal prep—portion into containers
→ Serving ideas:
→ As a weeknight dinner with garlic bread (or GF toast)
→ With a crisp Caesar salad
→ For meal prep—portion into containers
Prep Time: 15 min | Bake Time: 30 min | Total Time: 45 min
Calories: 580 | Protein: 38g | Net Carbs: 32g | Fats: 38g | Fiber: 3g | Gluten-Free Option • Low-Sodium Adaptable • Blood Sugar Friendly • Low-Carb/Keto Option
Calories: 580 | Protein: 38g | Net Carbs: 32g | Fats: 38g | Fiber: 3g | Gluten-Free Option • Low-Sodium Adaptable • Blood Sugar Friendly • Low-Carb/Keto Option