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Preheat oven to 400°F (200°C). Line two baking pans with parchment paper.

In a medium bowl, combine the diced chicken breast with onion powder, garlic powder, Italian seasoning, Mrs. Dash Garlic & Herb seasoning, Creole seasoning, and optional smoked paprika. Add the cornstarch and mix well until the chicken is evenly coated.

Spread the seasoned chicken in a single layer on one of the prepared baking pans. Lightly spray with avocado oil. Bake for 15-20 minutes, or until fully cooked through and lightly golden.

While the chicken bakes, spread the chopped broccoli florets in a single layer on the second prepared baking pan. Lightly spray with avocado oil. Bake for 10-15 minutes alongside the chicken, or until tender-crisp.

Meanwhile, cook the protein pasta noodles according to package instructions. Before draining, reserve 1/2 cup of the pasta water. Drain the pasta and set aside.

While the chicken and broccoli finish, prepare the Alfredo sauce. In a large pan or Dutch oven over medium heat, melt the butter. Add the minced fresh garlic and sauté for 1 minute until fragrant.

Sprinkle in the all-purpose flour and stir constantly for 1-2 minutes to create a roux. Slowly whisk in the fat-free half-and-half until the sauce is smooth and no lumps remain.

Season the sauce with salt, black pepper, onion powder, and garlic powder. Bring the sauce to a gentle boil, then immediately reduce heat to low and turn off the burner. Stir in 1 cup of the shredded fat-free mozzarella cheese and the Parmesan cheese until melted and smooth.

If the sauce is too thick, add a splash of the reserved pasta water, 1 tablespoon at a time, until desired consistency is reached. Stir in the plain Greek yogurt and chopped fresh parsley.

Preheat oven to 350°F (175°C).

Add the cooked pasta, baked chicken, and baked broccoli to the pan with the Alfredo sauce. Mix everything together until all ingredients are well coated.

Transfer the mixture to a baking dish. Top evenly with the remaining 1/2 cup of shredded fat-free mozzarella cheese. Bake for 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden.

Garnish with additional fresh chopped parsley before serving warm.


Preheat oven to 400°F (200°C). Line two baking pans with parchment paper.

In a medium bowl, combine the diced chicken breast with onion powder, garlic powder, Italian seasoning, Mrs. Dash Garlic & Herb seasoning, Creole seasoning, and optional smoked paprika. Add the cornstarch and mix well until the chicken is evenly coated.

Spread the seasoned chicken in a single layer on one of the prepared baking pans. Lightly spray with avocado oil. Bake for 15-20 minutes, or until fully cooked through and lightly golden.

While the chicken bakes, spread the chopped broccoli florets in a single layer on the second prepared baking pan. Lightly spray with avocado oil. Bake for 10-15 minutes alongside the chicken, or until tender-crisp.

Meanwhile, cook the protein pasta noodles according to package instructions. Before draining, reserve 1/2 cup of the pasta water. Drain the pasta and set aside.

While the chicken and broccoli finish, prepare the Alfredo sauce. In a large pan or Dutch oven over medium heat, melt the butter. Add the minced fresh garlic and sauté for 1 minute until fragrant.

Sprinkle in the all-purpose flour and stir constantly for 1-2 minutes to create a roux. Slowly whisk in the fat-free half-and-half until the sauce is smooth and no lumps remain.

Season the sauce with salt, black pepper, onion powder, and garlic powder. Bring the sauce to a gentle boil, then immediately reduce heat to low and turn off the burner. Stir in 1 cup of the shredded fat-free mozzarella cheese and the Parmesan cheese until melted and smooth.

If the sauce is too thick, add a splash of the reserved pasta water, 1 tablespoon at a time, until desired consistency is reached. Stir in the plain Greek yogurt and chopped fresh parsley.

Preheat oven to 350°F (175°C).

Add the cooked pasta, baked chicken, and baked broccoli to the pan with the Alfredo sauce. Mix everything together until all ingredients are well coated.

Transfer the mixture to a baking dish. Top evenly with the remaining 1/2 cup of shredded fat-free mozzarella cheese. Bake for 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden.

Garnish with additional fresh chopped parsley before serving warm.
