Chicken Alfredo Bake
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Well Plated · by Erin Clarke★ 4.8 (85)

Chicken Alfredo Bake

NUTRITION · PER SERVING60M COOK
CAL 19%·PRO 50%
CARBS 43G46% OF CAL
5G FIBER0G ADDED5G INTRINSIC33G OTHER5G TOTAL SUGAR
FAT 12G29% OF CAL
6G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy chicken Alfredo casserole with pasta, made lighter with Greek yogurt. Cheesy, comforting, and easy for weeknight dinners.

mainitalianpastacasserolechicken
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Nutrition & ingredients

Ingredients

serves 10
  • 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)
PREP
15M
SODIUM
808MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.