Lighter Chicken Alfredo (Print-Friendly Version)
# What You'll Need:
→ Pasta Essentials
01 -
1 pound of whole grain pasta (pick fusilli, ziti, penne, or cavatappi)
→ Sauce Ingredients
02 -
6 finely chopped garlic cloves (roughly 2 tablespoons)
03 -
2 tablespoons unsalted butter
04 -
¼ cup plain flour to thicken things up
05 -
2 ¾ cups milk (choose 1%, 2%, or whole)
06 -
1 can (14 ounces) low sodium chicken broth (equals roughly 1 ¾ cups)
07 -
1 teaspoon onion powder
08 -
1 ½ teaspoons Italian herbs (or switch to 1 tsp basil and ½ tsp thyme)
09 -
¼ teaspoon crushed red chili flakes
10 -
½ teaspoon freshly ground black pepper
11 -
¾ teaspoon kosher salt
→ Cheesy Goodness
12 -
1 cup grated Parmesan cheese, divided
13 -
1 cup mozzarella or provolone, shredded (about 4 ounces, divided)
→ Extras
14 -
½ cup plain Greek yogurt (best with 2% fat)
15 -
3 ½ cups shredded, cooked chicken (around 3 medium pieces)
16 -
Chopped parsley for a fresh garnish
# Step-by-Step Directions:
01 -
Preheat your oven to 375°F. Coat a large 9x13-inch dish with non-stick spray for easy cleanup later.
02 -
Follow the package directions to boil the pasta to al dente. Drain everything well, then pop it back into the pot.
03 -
In a big skillet on medium heat, melt the butter. Sprinkle in the flour and whisk it nonstop for about a minute. Toss in the garlic and let it cook for 30 seconds until it smells fantastic.
04 -
Turn down the heat to low. Gradually add the milk and chicken broth while stirring to keep it lump-free. Stir in the onion powder, salt, black pepper, red pepper flakes, and Italian seasoning. Simmer and stir often for 8-10 minutes, until the sauce gets slightly thick. Remove from the heat.
05 -
Stir ½ cup Parmesan into the sauce first. Once slightly cooled, add the Greek yogurt and blend until it's creamy.
06 -
Add the shredded chicken and sauce to the pot with the pasta. Mix until all the pieces look coated.
07 -
Spread half of that pasta mixture into your prepared baking pan. Sprinkle ½ cup mozzarella over it. Add the rest of the pasta, then top with the remaining Parmesan and mozzarella.
08 -
Bake it between 15-20 minutes. Once the cheese is melty, bubbly, and brown on top, it's good to go. Let it sit for 5 minutes before serving.
# Helpful Notes:
01 -
Don’t let the pasta overcook — aim for al dente. Also, avoid over-baking for the best texture.