
Chicken Alfredo Bake
Ingredients (16)
- 1 pound whole wheat pasta such as cavatappi, ziti, penne, or fusilli
- 2 tablespoons unsalted butter
- 6 cloves garlic minced (about 2 tablespoons)
- 1/4 cup all-purpose flour
- 2 3/4 cup milk recommended: 1%, 2%, or whole
- 1 (14-ounce) can low sodium chicken broth or 1 3/4 cups low sodium chicken broth
- 1 1/2 teaspoons Italian seasoning or 1/2 teaspoon dried thyme and 1 teaspoon dried basil
- 1 teaspoon onion powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 cup freshly grated parmesan cheese divided (MUST be freshly grated; no can!)
- 1/2 cup low fat plain Greek yogurt* (I used 2%)
- 3 1/2 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
Directions
Learn how to make this recipe at Well Plated