This High Protein Pumpkin Chicken Alfredo Bake is a delicious and nutritious option for a cozy keto meal. Combining creamy pumpkin alfredo sauce with tender baked chicken, it makes for a satisfying high protein dinner that the whole family will enjoy.
The recipe is straightforward and perfect for those looking for a healthy comfort dinner without sacrificing flavor. It’s an excellent way to incorporate pumpkin into your meals while keeping it protein-packed.
Creamy Pumpkin Chicken Alfredo Bake Recipe
This baked chicken recipe features juicy chicken breasts smothered in a creamy pumpkin alfredo sauce, topped with cheese and baked to perfection. The dish takes about 50 minutes from start to finish and serves 4 people.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup pumpkin puree
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- Fresh parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Sauce: In a mixing bowl, combine pumpkin puree, heavy cream, Parmesan cheese, minced garlic, Italian seasoning, salt, and pepper. Mix until smooth.
- Prepare the Chicken: Place the chicken breasts in a baking dish and pour the pumpkin alfredo sauce over the top, ensuring the chicken is well coated.
- Add Cheese: Sprinkle shredded mozzarella cheese over the top of the chicken and sauce.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
- Serve: Garnish with fresh parsley if desired and serve hot.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 450kcal
- Fat: 30g
- Protein: 40g
- Carbohydrates: 10g
