Lemon Pepper Chicken Alfredo with Cabbage Steaks (Edit recipe)

156 recipes
|
60 followers

Lemon pepper chicken Alfredo with cabbage steaks and cottage cheese sauce is a layered oven-baked dinner made without pasta. Instead of noodles, cabbage steaks roast on the bottom, seasoned chicken bakes in the middle, and everything is covered in a creamy lemon cottage cheese Alfredo sauce.

Share

Save

Original Recipe

PREP TIME

5 minutes

COOK TIME

40 minutes

INGREDIENTS

16

Serves: 2

Ingredients

.5 lb Cabbage
1 Tbsp Olive Oil
.25 tsp Salt
.25 tsp Black Pepper
12 oz Chicken Breast
1 tsp Garlic Powder
.25 tsp Salt
.5 tsp Black Pepper
.5 cup Cottage Cheese, full-fat
.25 cup Heavy Whipping Cream
.5 cup Parmesan Cheese
1 Tbsp Lemon Zest
2 Tbsp Lemon Juice
.5 tsp Garlic Powder
.25 tsp Salt
.25 tsp Black Pepper

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 425F (220C) and line a baking sheet with parchment.
Remove loose outer cabbage leaves, but keep the core intact so the steaks hold together.
Slice cabbage into 1/2-inch (1.25 cm) steaks (youu2019ll get about 4 from a medium head). Chop the rounded end pieces and roast them too (no waste).
Place the cabbage steaks on the tray, brush both sides with olive oil, season with salt and pepper, and roast for 20 minutes.
While the cabbage roasts, slice the chicken into 1/2-3/4-inch even strips. Season with garlic powder, salt, and pepper.
Blend cottage cheese alone until smooth. Add heavy cream, parmesan, lemon zest and juice, salt, pepper, and blend just until creamy (don't over-blend or the cream can split).
Flip the cabbage steaks after 20 minutes. Lay chicken on top in a mostly single layer (slight overlap is fine). If any chicken doesn't fit, place it directly on the tray and cover with sauce.
Spoon the lemon Alfredo sauce over the chicken. Bake for 20-25 minutes, until chicken reaches 165F (74C).
Rest 5 minutes before serving so the sauce thickens. Warm any extra sauce and spoon it over the top if you like.

Notes

Cut cabbage steaks about 1/2 inch thick. Thicker slices will need extra roasting time before adding the chicken. Do not crowd the chicken. Slight overlap is fine, but stacking will cause it to steam and cook unevenly. Blend the cottage cheese first until completely smooth, then add the remaining sauce ingredients and blend briefly. Over-blending heavy cream can cause it to separate. Always cook chicken to an internal temperature of 165°F (74°C).

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	602
Fat:	39 g
Carbohydrates:	11 g
Protein:	47 g
Cholesterol:	171 g
Sodium:	1471 mg
Fiber:	1 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.