Baked Chicken Alfredo
Baked Chicken Alfredo is creamy, high protein casserole with Greek yogurt alfredo sauce and broccoli. A flavorful, healthy dinner for busy weeknights!
Servings: 8 servings
Calories: 441kcal
Ingredients
For the Bake:
- 4 cups rotisserie chicken or cooked chicken breasts or thighs (cubed)
- 4 cups broccoli crowns cut into small florets
- 12 ounces fusilli or penne pasta
- 1 cup Greek yogurt
- 1 1/2 cups mozzarella cheese shredded
- 1 tablespoon parsley finely chopped
For the Alfredo Sauce:
- 2 large garlic cloves minced
- 1 tablespoon butter for frying
- 1 cup chicken broth low sodium
- 1 1/2 cups milk I used 3.25%
- 1 tablespoon cornstarch
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup Parmesan cheese freshly grated
Instructions
- Preheat oven to 375 F and get 9x13 baking dish ready. Add chicken and broccoli to it. Set aside.
- In a large pot, add water and bring to a boil. Add a pinch of salt and pasta, cook until al dente. Drain and add to the dish with chicken and broccoli.
- Preheat large skillet on medium heat and add butter to melt. Add garlic and saute for 1-2 minutes or until fragrant, stirring frequently.
- Add chicken broth, milk, cornstarch, smoked paprika, salt, pepper and whisk until smooth. Bring to a boil, reduce heat to low and simmer for a 1-2 minutes until sauce has thickened a bit.
- Remove skillet from heat, add Parmesan cheese and whisk until smooth. Pour over pasta, chicken, broccoli and stir.
- Add dollops of Greek yogurt and stir well to combine until yogurt is incorporated into the sauce. Then sprinkle mozzarella cheese on top.
- Bake uncovered for 20-25 minutes. Remove from the oven, garnish with parsley and serve.
Notes
- Store: Store leftovers in an airtight container in the fridge for up to 5 days.
- Reheat: Reheat in a microwave or on the stove with a bit of water or broth until heated through.
- Freeze: I do not love to freeze pasta because it changes texture but you can, if you wish. Freeze in an airtight container for up to 3 months.
Nutrition
Calories: 441kcal | Carbohydrates: 40g | Protein: 40g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 554mg | Fiber: 3g | Sugar: 5g