Oh, you’re going to love this one! When my family begged for creamy chicken Alfredo but I wanted something lighter, this Chicken Alfredo Cabbage Bake was born. It’s got all that rich, cheesy goodness you crave, but with crisp cabbage ribbons standing in for pasta – and trust me, nobody misses the carbs in this house! I’ll never forget the first time I served it – my picky eater actually asked for seconds. That’s when I knew this low-carb twist on a classic would become our new weeknight hero. Perfect for when you need comfort food that doesn’t weigh you down.
Table of Contents
Table of Contents
Why You’ll Love This Chicken Alfredo Cabbage Bake
Let me tell you why this dish has become a regular at our dinner table – and why it’ll be at yours too! First off, it’s that magical combo where comfort food meets healthy eating. The cabbage ribbons soak up all that creamy Alfredo sauce just like pasta would, but without the carb crash afterward. Here’s what makes it special:
- Low-carb magic: All the richness of Alfredo with just 12g net carbs per serving
- Creamy dreamy texture: That blended cottage cheese sauce? You’d swear it’s heavy cream
- Weeknight easy: Uses rotisserie chicken – ready in under 45 minutes
- Kid-approved: My picky eaters gobble up the cheesy goodness every time
The best part? It reheats like a dream for lunch the next day. Total win!
Ingredients for Chicken Alfredo Cabbage Bake
Gather these simple ingredients – I promise you probably have most of them already! Here’s exactly what you’ll need to make this cozy bake:
- 1 medium head green cabbage – sliced into thin ribbons (about 1/4-inch thick)
- 2 cups cooked shredded chicken – rotisserie chicken works perfectly here
- 1 tablespoon olive oil – for sautéing the cabbage
- 1 cup cottage cheese – the secret to our creamy sauce
- 1/2 cup grated Parmesan cheese – freshly grated melts best
- 1/4 cup milk – whole milk gives the richest flavor
- 2 cloves garlic – minced or pressed
- 1/2 teaspoon black pepper – freshly cracked is ideal
- 1/2 cup shredded mozzarella cheese – for that golden top
Ingredient Substitutions & Notes
Don’t stress if you’re missing something! Here are my tried-and-true swaps:
The cottage cheese can be replaced with ricotta or Greek yogurt in a pinch – though the texture will be slightly different. For dairy-free, almond milk works fine, but add an extra tablespoon of nutritional yeast for cheesy flavor. No rotisserie chicken? Just poach or bake 2 chicken breasts with salt and pepper. And if you’re out of fresh garlic, 1/2 teaspoon garlic powder will do the trick!
Pro tip: Always slice your cabbage just before cooking – pre-cut bags tend to dry out. And don’t skip sautéing it first – this step makes all the difference in texture!
Equipment You’ll Need
Okay, let’s talk tools! You won’t need anything fancy for this Chicken Alfredo Cabbage Bake – just the basics from your kitchen. Here’s what I always grab:
- A trusty 9×13-inch baking dish – glass or ceramic works great
- Your blender or food processor – for that silky smooth sauce
- A large skillet – to sauté those cabbage ribbons to perfection
- A sharp knife – for slicing the cabbage nice and thin
That’s it! No special gadgets required – just good old-fashioned kitchen essentials.
How to Make Chicken Alfredo Cabbage Bake
Alright, let’s get cooking! This Chicken Alfredo Cabbage Bake comes together so easily – just follow these simple steps and you’ll have a creamy, dreamy dinner in no time.
- Preheat and prep: Start by heating your oven to 375°F (190°C). Trust me, taking the time to preheat makes all the difference for even baking.
- Sauté the cabbage: Heat oil in your largest skillet over medium heat. Add those beautiful cabbage ribbons and cook for 8-10 minutes, stirring occasionally. You want them tender-crisp – not mushy! They’ll shrink down a lot, which is normal.
- Blend the magic sauce: While the cabbage cooks, throw the cottage cheese, Parmesan, milk, garlic, and pepper into your blender. Blend for about 30 seconds until completely smooth. No lumps allowed!
- Combine everything: In a big mixing bowl, gently toss together the hot cabbage, shredded chicken, and that luscious sauce you just made. The heat from the cabbage will help the sauce cling perfectly.
- Bake to perfection: Pour the mixture into your greased baking dish and sprinkle with mozzarella – be generous! Bake for 20 minutes until the cheese is golden and bubbly. Oh, that smell!
- The hardest step: Let it sit for 5 minutes before serving. I know it’s tempting to dive right in, but this resting time lets everything set up beautifully.
Tips for Perfect Chicken Alfredo Cabbage Bake
After making this dozens of times, here are my can’t-miss tips:
First, take the time to slice your cabbage uniformly – about 1/4-inch thick ribbons work best. Too thick and they won’t soften properly; too thin and they’ll disappear.
When blending the sauce, don’t rush! A full 30 seconds ensures it’s completely smooth. If it seems too thick, add milk a tablespoon at a time until it’s pourable but still rich.
And here’s my secret – let the baked dish rest for those crucial 5 minutes before serving. This lets the flavors meld and prevents a runny sauce. The wait is worth it for that perfect, scoopable texture!
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Creamy Chicken Alfredo Cabbage Bake with 12g Net Carbs
A low-carb twist on classic chicken Alfredo, using cabbage ribbons instead of pasta. Creamy Alfredo sauce coats tender chicken and crisp cabbage for a comforting family-friendly meal.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 medium head green cabbage, sliced into thin strips
- 1 tbsp oil
- 1 cup cottage cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup milk
- 2 cloves garlic
- 1/2 tsp black pepper
- 1/2 cup mozzarella cheese
Instructions
- Preheat oven to 375°F.
- Sauté cabbage strips in oil over medium heat for 8–10 minutes until tender-crisp.
- Blend cottage cheese, Parmesan, milk, garlic, and black pepper until smooth.
- Combine hot cabbage, chicken, and sauce in a bowl.
- Transfer to baking dish and top with mozzarella.
- Bake for 20 minutes until bubbly and cheese melts.
Notes
- Use pre-cooked rotisserie chicken for faster prep.
- Slice cabbage thinly for best noodle-like texture.
- Blend sauce thoroughly for creamy consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1/4 recipe
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
Serving Suggestions for Chicken Alfredo Cabbage Bake
Now for the best part – serving up this cozy bake! I love pairing it with a simple side salad – the crisp greens balance that creamy richness perfectly. A few garlic breadsticks never hurt either (we’re only human!). For portion sizes, this makes about 4 generous servings – just right for my family of four. If you’ve got big eaters, stretch it further with extra veggies on the side. Leftovers? They’re even better the next day – if you’re lucky enough to have any!
Storing & Reheating Chicken Alfredo Cabbage Bake
Here’s the good news – this bake tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I prefer the oven (350°F for about 15 minutes) to keep that perfect texture, but the microwave works in a pinch – just stir halfway through and don’t overdo it! Pro tip: Sprinkle a little extra cheese before reheating for that fresh-from-the-oven feel.
Chicken Alfredo Cabbage Bake Nutritional Info
Let’s talk numbers – because I know you’re curious about what’s going into this delicious dish! Here’s the scoop per generous serving (about 1/4 of the bake):
- 320 calories – all that flavor for a reasonable count
- 28g protein – thanks to that chicken and cheeses
- 12g carbs – with 4g fiber for just 8g net carbs
- 14g fat – the good kind that keeps you satisfied
Now, here’s my kitchen confession – these numbers can vary a bit depending on your exact ingredients. Did you use full-fat cottage cheese? That’ll bump up the richness (and calories slightly). Opt for skim milk? You’ll save a few calories there. The beauty is you can tweak it to fit your needs!
What really matters is that this Chicken Alfredo Cabbage Bake gives you all the comfort of traditional Alfredo while keeping things balanced. My nutritionist friend calls it “nutrient-dense comfort food” – and I call it delicious! Check out our Facebook page for more kitchen inspiration!
FAQs About Chicken Alfredo Cabbage Bake
I get asked about this recipe all the time – here are the most common questions that pop up in my kitchen (and my inbox)!
Can I use frozen cabbage instead of fresh?
Oh honey, don’t do it! Frozen cabbage turns to mush when cooked. Fresh cabbage gives you that perfect tender-crisp texture that makes this dish special. Take the extra few minutes to slice it fresh – I promise it’s worth it!
What if I don’t have cottage cheese for the sauce?
No worries! Ricotta works beautifully, or you can use Greek yogurt in a pinch. The texture will be slightly different, but still delicious. My neighbor swears by blending silken tofu when she’s out of dairy – haven’t tried it myself but she raves about it!
Can I make this ahead of time?
Absolutely! You can assemble everything except the mozzarella topping up to a day in advance. Just cover and refrigerate, then add the cheese and bake when you’re ready. The sauce might thicken in the fridge – just stir in a splash of milk before baking.
Will my kids really eat cabbage this way?
From one mom to another – yes! The creamy sauce and melty cheese work magic. My kids call it “cheesy noodles” and have no idea they’re eating veggies. Start with smaller cabbage pieces if you’ve got skeptical eaters.
Can I freeze leftovers?
Technically yes, but the texture won’t be quite the same. The cabbage gets watery when thawed. If you must freeze, do it without the mozzarella topping and add fresh cheese when reheating. Better yet – just make a fresh batch next time! It comes together so fast.
Final Thoughts
There you have it – my family’s favorite way to enjoy chicken Alfredo without the carb overload! This Chicken Alfredo Cabbage Bake has saved countless weeknights in our house, and I hope it becomes a staple in yours too. The first time you pull that golden, bubbly dish from the oven, you’ll understand why we’re obsessed. It’s comfort food that actually makes you feel good afterward – now that’s what I call a win!
I’d love to hear how it turns out for you – did your family go crazy for it like mine does? Any fun twists you tried? Drop me a note or tag me when you make it. Nothing makes me happier than seeing your kitchen adventures! Now go grab that cabbage and get baking – your new favorite dinner is waiting. If you are looking for other ways to use cottage cheese, check out this recipe!
