Chicken Alfredo Bake
A creamy, cheesy baked pasta dish featuring tender chicken and vegetables, perfect for a comforting family dinner.
Ingredients
Pasta
- 12 oz pasta, like penne or rigatoni (Any short shape works; chickpea or lentil pasta can increase protein.)
Chicken
- 1.5 lbs boneless, skinless chicken breast, diced (Can be swapped with boneless thighs or rotisserie chicken.)
Olive Oil
- 1 tbsp olive oil (Plus a little extra for the pan.)
Seasonings
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp Italian seasoning (Can be adjusted according to taste.)
Vegetables
- 2 cups small broccoli florets or baby spinach (Vegetable of choice.)
Butter
- 3 tbsp butter
Garlic
- 4 cloves garlic, minced (Fresh garlic is recommended.)
Broth & Milk
- 1 cup low-sodium chicken broth
- 1.5 cups milk or half-and-half (Use milk plus extra Parmesan for thickness if half-and-half isn’t available.)
Cheese
- 1 cup finely grated Parmesan (Plus extra for topping.)
- 4 oz light cream cheese (Can be substituted with blended cottage cheese for a high-protein option.)
- 1/2 cup plain Greek yogurt (Optional for extra creaminess.)
Shredded Cheese
- 1 cup shredded mozzarella
Herbs
- to taste fresh parsley or basil (For finishing.)
Instructions
- Cook pasta according to package instructions; drain and set aside.
- Sauté diced chicken with olive oil, salt, pepper, and Italian seasoning until cooked through.
- In a large skillet, melt butter and cook garlic until fragrant. Add broth, milk, cream cheese, Parmesan, Greek yogurt, and vegetables; simmer until thickened.
- Combine cooked pasta, chicken, and sauce; transfer to a baking dish. Top with shredded mozzarella and extra Parmesan.
- Bake at 375°F (190°C) for 20-25 minutes until bubbly and golden. Garnish with fresh herbs before serving.
Notes
For a higher protein version, consider adding more Greek yogurt or cottage cheese.