If you love creamy Alfredo pasta but want a healthier, protein-packed version, this high protein chicken Alfredo lasagne is the perfect solution. With 35g of protein per serving and just 305 calories, it’s a comfort food classic that fits seamlessly into your fitness goals.

This recipe layers tender chicken breast, zucchini, and green onion with a creamy cottage cheese Alfredo sauce and melty mozzarella for a dish that’s both satisfying and macro-friendly.

Macros (Per Serving)

  • Calories: 305 kcal

  • Protein: 35 g

  • Fat: 7 g

  • Carbohydrates: 25 g

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Ingredients (Makes 8 Servings)

For the Filling:

  • 750 g boneless chicken breast

  • ½ tsp salt

  • ½ tsp onion powder

  • ½ tsp garlic powder

  • 30 g green onion, finely chopped

  • 200 g zucchini (1 small), finely chopped

  • 200 g lasagne sheets

  • 180 g skim mozzarella shredded cheese

  • Fresh basil (optional)

For the Sauce:

  • 450 g fat-free cottage cheese

  • ½ tsp salt

  • ½ tsp garlic powder

  • ½ tsp Italian herbs

  • 25 g Parmesan cheese

  • 150 ml fat-free half and half

Instructions

Step 1. Prepare the Chicken
Preheat your oven to 180°C (350°F). Dice and season the chicken breast with salt, onion powder, and garlic powder. In a non-stick frying pan, lightly spray with olive oil and cook the chicken for about 10 minutes, until lightly golden. You can also use ground chicken if preferred.

Step 2. Add Vegetables
While the chicken cooks, finely chop the green onion and zucchini. Add them to the pan with the cooked chicken and basil, then sauté for 5 minutes until softened.

Step 3. Make the Sauce
In a food processor, combine cottage cheese, salt, garlic powder, Italian herbs, Parmesan cheese, and fat-free half and half. Blend until smooth and creamy. Taste and adjust seasoning as needed.

Step 4. Assemble the Lasagne

  • Spread a thin layer of sauce on the bottom of a rectangular oven-safe baking dish.

  • Add a layer of lasagne sheets.

  • Spread half of the chicken and vegetable mixture over the pasta.

  • Top with another layer of lasagne sheets, followed by sauce and half the mozzarella cheese.

  • Repeat the process with a second layer of chicken, finishing with a final layer of lasagne sheets, remaining sauce, and the rest of the mozzarella.

Step 5. Bake
Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.

Step 6. Cool & Serve
Let the lasagne rest for 10 minutes before slicing. Serve warm, garnished with fresh basil if desired.