Healthy Chicken Alfredo Bake (Print Version)
# Ingredients:
→ Pasta
01 -
1 pound whole wheat pasta (e.g., cavatappi, ziti, penne, or fusilli)
→ Sauce
02 -
2 tablespoons unsalted butter
03 -
6 cloves garlic, minced (about 2 tablespoons)
04 -
¼ cup all-purpose flour
05 -
2 ¾ cups milk (1%, 2%, or whole)
06 -
1 (14-ounce) can low sodium chicken broth (or 1 ¾ cups)
07 -
1 ½ teaspoons Italian seasoning (or ½ teaspoon dried thyme and 1 teaspoon dried basil)
08 -
1 teaspoon onion powder
09 -
¾ teaspoon kosher salt
10 -
½ teaspoon ground black pepper
11 -
¼ teaspoon red pepper flakes
→ Cheeses
12 -
1 cup freshly grated Parmesan cheese (divided)
13 -
1 cup shredded provolone or mozzarella cheese (divided, approximately 4 ounces)
→ Additional Ingredients
14 -
½ cup low fat plain Greek yogurt (2% recommended)
15 -
3 ½ cups cooked shredded chicken (approximately 3 medium breasts)
16 -
Chopped fresh parsley for serving
# Instructions:
01 -
Preheat the oven to 375°F. Coat a large, 9x13-inch baking dish with non-stick spray.
02 -
Cook pasta to al dente according to package instructions. Drain thoroughly and return to the pot.
03 -
Melt the butter in a large sauté pan over medium heat. Add the flour and cook while stirring constantly for 1 minute. Add the garlic and cook for 30 seconds, until fragrant.
04 -
Reduce the heat to low. Slowly whisk in the milk and chicken broth, ensuring no lumps. Stir in Italian seasoning, onion powder, salt, black pepper, and red pepper flakes. Simmer the mixture, stirring frequently, until it thickens slightly, about 8 to 10 minutes. Remove from heat.
05 -
Stir ½ cup Parmesan cheese into the sauce. Allow the sauce to cool for 1 minute, then stir in Greek yogurt.
06 -
Add the cooked chicken and sauce to the pasta pot. Stir until evenly combined.
07 -
Spread half the pasta mixture into the prepared baking dish. Sprinkle with ½ cup shredded provolone. Add the remaining pasta mixture evenly on top, then sprinkle with the remaining ½ cup Parmesan and ½ cup provolone.
08 -
Bake for 15-20 minutes, or until hot and bubbly with the cheese melted and golden. Let rest for 5 minutes before serving.
# Notes:
01 -
To prevent the pasta from becoming mushy, cook to al dente and avoid overbaking.