Light Chicken Alfredo Bake (Print Version)
# Ingredients:
→ For the Pasta
01 -
1 lb whole wheat pasta (like fusilli, penne, cavatappi, or ziti)
→ For the Sauce
02 -
6 minced garlic cloves (about 2 tablespoons)
03 -
2 tablespoons of unsalted butter
04 -
¼ cup plain flour for thickening
05 -
2 ¾ cups of any milk (1%, 2%, or whole works)
06 -
1 can (14 oz) of low sodium chicken broth (about 1 ¾ cups)
07 -
1 teaspoon onion powder
08 -
1 ½ teaspoons Italian seasoning (you can also do 1 teaspoon of basil with ½ teaspoon thyme)
09 -
¼ teaspoon of crushed red pepper flakes
10 -
½ teaspoon ground black pepper
11 -
¾ teaspoon of kosher salt
→ Cheese Options
12 -
1 cup grated Parmesan (split into portions)
13 -
1 cup shredded mozzarella or provolone (about 4 oz, split)
→ Other Ingredients
14 -
½ cup plain Greek yogurt (use 2% if possible)
15 -
3 ½ cups of shredded, cooked chicken (about 3 medium breasts)
16 -
Fresh parsley, chopped, for a garnish
# Instructions:
01 -
Set your oven to 375°F. Give a good coat of non-stick spray to a large 9x13-inch baking dish.
02 -
Bring your pasta to al dente based on the package directions. Drain it well and toss it back into the pot.
03 -
In a big sauté pan over medium heat, melt the butter. Toss in the flour and stir constantly for about 1 minute. Add garlic, let it cook for 30 seconds until it smells amazing.
04 -
Turn the heat to low. Slowly pour in milk and chicken broth while whisking to avoid lumps. Mix in Italian seasoning, onion powder, salt, black pepper, and the red chili flakes. Let it simmer and stir often. After 8-10 minutes, it’ll slightly thicken. Take it off the heat.
05 -
Mix in ½ cup Parmesan cheese with the sauce. Let it cool just a moment, then stir in the Greek yogurt until smooth.
06 -
Add the chicken and sauce mix straight into the pot with the pasta. Stir till it looks evenly mixed.
07 -
Spread half your pasta mixture into the greased baking dish. Sprinkle on ½ cup of provolone. Lay the rest of the pasta mix over the top and finish it with the remaining ½ cup Parmesan and ½ cup provolone.
08 -
Bake for about 15-20 minutes. It’s ready when the cheese is melted, bubbly, and golden. Let it sit for 5 minutes before serving.
# Notes:
01 -
Don’t overcook the pasta. Keep it al dente and be careful not to bake too long.