Chicken Alfredo Bake Healthy Baked Alfredo Wellplated Com

When’s the last time you ate chicken Alfredo? If you’ve been avoiding this indulgent dish, it’s time to bust out your pasta pot, grab your cheese grater, and roll up your sleeves because this is a healthy chicken Alfredo bake you can eat without guilt. Made without heavy cream, this baked Alfredo recipe is a lightened-up casserole version of the decadent, universally adored Italian classic, just like my Turkey Tetrazzini. Here’s what I love about this healthy chicken Alfredo bake:

It’s easy to make—requiring only 15 minutes of active prep.Great leftover, and freezer-friendly too! Makes 10 delicious servings—making it the perfect chicken Alfredo bake for a crowd.Endlessly versatile. Go ahead and toss in your favorite sautéed or roasted veggies (or grilled veggies Grilled Asparagus).Plus, I can offer personal testimony that, if ever a recipe were to be kid-approved, it is chicken Alfredo. (Growing up, my dad’s chicken Alfredo was a personal favorite and frequent dinner request.)

Ultimately, this chicken Alfredo bake is better for you (and better-tasting) than anything you’ll find in a restaurant or prepackaged in a jar.

How to Make Chicken Alfredo Bake

Ready the forks! Creamy, cheesy, and rich, this baked Alfredo is loaded with tender cooked chicken and al dente pasta coated in an easy homemade healthy Alfredo sauce.

The Ingredients

Whole Wheat Pasta. A simple, healthy swap, whole wheat pasta packs extra fiber into this dish. I recommend using a short “tube” variety such as cavatappi, ziti, penne, or fusilli (unlike longer noodles, which I prefer for pan-style Garlic Shrimp Pasta). Butter + Flour + Garlic. Butter, flour, and garlic create the base for our decadent-tasting homemade Alfredo sauce. The butter and garlic give it that beloved flavor, and the flour helps thicken everything up.Milk + Chicken Broth. The liquid components of the sauce. I recommend using 1%, 2%, or whole milk to make sure the sauce isn’t too thin. Spices. Italian seasoning, onion powder, salt, pepper, and red pepper flakes make the sauce memorable. Parmesan. The Alfredo sauce MVP!

Provolone. For that exquisite ooey-gooey, melty, cheesy baked Alfredo, we turn to shredded provolone cheese (mozzarella would also work well here). Shredded Chicken. Using cooked, shredded chicken is an easy way to shave time off of this recipe.

Greek Yogurt. Greek yogurt gives the sauce a creamy texture. It works in harmony with the cheeses to help thicken the sauce without the need for heavy cream. (It’s also my secret to this Pumpkin Mac and Cheese.)

The Directions

Storage Tips

To Store. Refrigerate chicken Alfredo in an airtight storage container for up to 4 days. To Reheat. Rewarm leftovers in a baking dish in the oven at 350 degrees F or gently in the microwave.To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make this Recipe

Sauté Pan. The ideal tool for this recipe. Cheese Grater. You can use either a box grater or a microplane grater here.Baking Dish. A beautiful and long-lasting baking dish.

The only ingredients you need for homemade Alfredo are milk, a touch of butter, flour, chicken broth, garlic, and Parmesan cheese, plus any other spices you care to toss in.The spices I like best in Alfredo are onion powder, Italian seasoning, and a pinch of red pepper flakes for heat.

Letting the Alfredo sauce simmer works wonders to thicken it, and the Greek yogurt and fresh Parmesan provide plenty of richness.