Chicken Alfredo Bake
This healthy chicken Alfredo bake is made without heavy cream for a lightened-up casserole version of classic Alfredo. Perfect for a crowd!
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 10 servings
Ingredients
- 1 pound whole wheat pasta such as cavatappi, ziti, penne, or fusilli
- 2 tablespoons unsalted butter
- 6 cloves garlic minced (about 2 tablespoons)
- ¼ cup all-purpose flour
- 2 ¾ cup milk recommended: 1%, 2%, or whole
- 1 (14-ounce) can low sodium chicken broth or 1 ¾ cups low sodium chicken broth
- 1 ½ teaspoons Italian seasoning or 1/2 teaspoon dried thyme and 1 teaspoon dried basil
- 1 teaspoon onion powder
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- 1 cup freshly grated Parmesan cheese divided (MUST be freshly grated; no can!)
- ½ cup low fat plain Greek yogurt* (I used 2%)
- 3 ½ cups cooked shredded chicken** (about 3 medium breasts)
- 1 cup shredded provolone or mozzarella cheese about 4 ounces—I recommend shredding yourself for the best melty sauce, divided
- Chopped fresh parsley for serving
Instructions
- Preheat the oven to 375°F. Coat a large, 9x13-inch baking dish with non-stick spray.
- Cook pasta to al dente according to package instructions. Be careful not to overcook so the pasta bake doesn’t become mushy. Drain into a colander, shaking off any excess water, and return the pasta to the same, now empty pot.
- Meanwhile, melt the butter in a large, wide sauté pan over medium heat. Add the flour and cook, stirring constantly, for 1 minute. Add the garlic and cook 30 seconds, until fragrant.
- Reduce the heat to low. Slowly add the milk and chicken broth, whisking constantly to remove any lumps. Stir in the Italian seasoning, onion powder, salt, black pepper, and red pepper.
- Bring the mixture to a simmer. Cook, stirring frequently, until the sauce thickens and reduces by a little more than a third, about 8 to 10 minutes more. Remove from the heat.
- Stir ½ cup of the Parmesan. Let cool 1 minute. Stir in the Greek yogurt.
- Add the chicken and sauce to the pot with the pasta and stir to evenly combine.
- Spread half of the pasta into the prepared baking dish in a single layer. Sprinkle with ½ cup of provolone cheese. Add the remaining pasta, spreading it evenly on top. Sprinkle with the remaining ½ cup Parmesan and ½ cup provolone.
- Bake the chicken Alfredo for 15 to 20 minutes, or until it is hot and bubbly, and the cheese on top is melted and beginning to turn golden. Let rest for 5 minutes. Sprinkle with fresh parsley and enjoy!
Notes
-
*If you don’t need a whole tub of Greek yogurt, look for the individual sizes (this is what I use!). You also can use non-fat yogurt, but be sure to let the sauce cool a few extra minutes, as non-fat dairy products have a tendency to curdle. Low fat is my top choice for the best creamy sauce! You also can swap for light sour cream.
-
**See Baked Chicken Breast, Instant Pot Chicken, Crock Pot Chicken, and How to Cook Shredded Chicken for easy cooking methods; or swap store-bought rotisserie chicken.
- TO STORE: Refrigerate chicken Alfredo in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350°F or gently in the microwave.
- TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. (If freezing, to help with the texture after thawing, refrigerate the pasta bake first or let it cool completely before placing it in the freezer.) Let thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1(of 10)Calories: 407kcalCarbohydrates: 42gProtein: 31gFat: 14gSaturated Fat: 7gTrans Fat: 1gCholesterol: 65mgPotassium: 391mgFiber: 1gSugar: 4gVitamin A: 447IUVitamin C: 1mgCalcium: 341mgIron: 3mg
