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chicken alfredo stuffed poblanos

Chicken Alfredo Stuffed Poblanos

These chicken Alfredo stuffed poblanos are creamy, high in protein and lighter than traditional Alfredo dishes.
Instead of heavy cream, the sauce is made with Greek yogurt, cottage cheese and parmesan for a rich, creamy texture that still feels balanced. The poblano peppers add a slight smoky flavor and keep the dish fresh instead of overly heavy.
It’s a simple, satisfying meal that works for lunch, dinner or meal prep.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: lunch, Main Course
Calories: 320
Ingredients Method Notes

Ingredients
  

Peppers
  • 4 large poblano peppers halved and seeded
Filling
  • 1 lb cooked chicken shredded or diced
  • 1/2 cup spinach fresh or thawed and drained
  • 2 cloves garlic minced
Creamy Alfredo
  • 1/2 cup plain Greek yogurt
  • 1/3 cup cottage cheese
  • 1/3 cup grated parmesan
  • 1/2 cup shredded mozzarella divided in half
  • 3 tbsp chicken broth
  • 1/2-1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • salt and pepper to taste

Method
 

Roast the Peppers
  1. Preheat oven to 400°F.
  2. Place halved poblano peppers on a baking sheet.
  3. Lightly spray with oil and sprinkle with a pinch of salt.
  4. Roast for 10–12 minutes until just softened.
Cook the Filling
  1. Heat a pan over medium heat.
  2. Add a small amount of oil and minced garlic. Cook about 30 seconds until fragrant.
  3. Add chicken and spinach.
  4. Cook until warmed through and combined.
Make the Alfredo
  1. Reduce heat to low.
  2. Add Greek yogurt, cottage cheese, chicken broth and Dijon mustard to the pan.
  3. Stir until smooth and creamy.
  4. Add parmesan and half of the mozzarella.
  5. Mix until melted and fully combined.
  6. The mixture should be creamy and scoopable, not dry. Add a splash of broth if needed.
Stuff and Bake
  1. Fill each roasted poblano half with the chicken Alfredo mixture.
  2. Top with the remaining mozzarella.
  3. Bake for 10–15 minutes until cheese is melted and slightly golden.
  4. Serve warm.

Notes

Cooking Tips

• Keep the heat low when adding yogurt to prevent curdling and keep the sauce smooth.
• Blending the cottage cheese before adding creates a silkier Alfredo texture.
• If the filling feels too thick, add a little more chicken broth to loosen it.
• Poblanos can vary in size. Choose larger peppers for easier stuffing.
• You can broil for the last 1–2 minutes if you want more golden cheese on top.
 

Estimated Macros

Calories: 320
protein 35g
Carbs 6g
Fat 11g
Fiber 2g