Description
A delicious creamy pasta bake with chicken, cheesy goodness, and a hint of Italian seasoning.
Ingredients
Scale
- 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 cups 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, 9×13-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
- Make sure to use freshly grated Parmesan cheese for the best flavor and texture.
- You can substitute the chicken with cooked turkey or leave out for a vegetarian option.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg