WW Chicken Alfredo Cabbage Bake
This Chicken Alfredo Cabbage Bake is a creamy, cheesy, low-carb dinner made with tender chicken, cabbage, garlic, Parmesan, heavy cream, and melty mozzarella. It has all the cozy garlic Parmesan flavor of Chicken Alfredo, but instead of pasta, the cabbage bakes right into the sauce until soft and flavorful. This recipe came from one of those nights when I wanted something creamy and comforting, but I didn’t want to boil pasta or make Alfredo sauce separately. Everything goes into one baking dish, the oven does most of the work, and the result is rich, cheesy, and so satisfying. Servings: 6
Points: ~2-3 WW Points per serving (depending on your plan and cheese brands)
Ingredients
- 4 cups cabbage, chopped
- 2 cups cooked chicken breast, diced or shredded
- 1 cup fat-free cottage cheese
- ¾ cup unsweetened almond milk
- 2 tbsp light cream cheese
- 2 cloves garlic, minced
- ½ tsp onion powder
- ½ tsp Italian seasoning
- Salt & black pepper to taste
- ¾ cup reduced-fat mozzarella cheese, shredded
- 2 tbsp grated Parmesan cheese
- Cooking spray
Instructions
- Preheat oven to 375°F (190°C).
- Lightly spray a baking dish with cooking spray.
- Place chopped cabbage in a microwave-safe bowl and microwave for 3-4 minutes to soften slightly.
- In a blender, combine cottage cheese, almond milk, cream cheese, garlic, onion powder, Italian seasoning, salt, and pepper. Blend until smooth and creamy.
- Add cabbage and chicken to the baking dish and pour the Alfredo sauce over everything. Stir gently to combine.
- Sprinkle mozzarella and Parmesan evenly on top.
- Bake for 25-30 minutes, until bubbly and golden brown.
- Broil for 1-2 minutes at the end for those delicious browned cheesy spots.
Tips to Keep Points Low
✅ Use fat-free cottage cheese
✅ Use reduced-fat mozzarella
✅ Use skinless chicken breast
✅ Skip extra oil or butter
