Chicken Alfredo Bake Is the Ultimate High-Protein Dinner

Chicken Alfredo Bake Is the Ultimate High-Protein Dinner

from eatingwell.com
Dinner
45 min
6 servings
620 kcal / serving

This chicken Alfredo bake is a comforting, creamy casserole that combines tender chicken breast, whole-wheat pasta and a silky homemade Alfredo sauce.

Ingredients

  • 12 ounceswhole-wheat penne
  • 1 ½ poundsboneless, skinless chicken breasts, trimmed and cut into bite-size pieces
  • 1 tablespoonsalt-free italian seasoning, divided
  • ¾ teaspoonsalt, divided
  • ½ teaspoonground pepper, divided
  • 2 tablespoonsextra-virgin olive oil
  • 2 tablespoonsunsalted butter
  • ½ cupfinely chopped yellow onion
  • 3 mediumcloves garlic, finely chopped (1 tablespoon)
  • 1 cuphalf-and-half
  • 1 cupunsalted chicken broth
  • 2 ouncescream cheese (¼ cup), softened
  • 1 ½ cupsfinely grated parmesan cheese
  • ½ cupshredded italian-style cheese blend
  • 1 tablespoonchopped fresh flat-leaf parsley

Directions

  1. 1

    Preheat oven to 375°F. Bring a large pot of water to a boil over high heat. Cook pasta according to package directions for al dente, about 9 minutes. Drain, reserving ¾ cup of the cooking water. Return the pasta to the pot.

  2. 2

    Meanwhile, toss chicken pieces with 1½ teaspoons Italian seasoning, ¼ teaspoon salt and ¼ teaspoon pepper in a large bowl. Heat 2 tablespoons oil in a large oven-safe skillet over medium heat until shimmering. Add the chicken; cook, stirring occasionally, until golden brown and cooked through, about 10 minutes, scraping up any brown bits with a wooden spoon. Transfer to a clean cutting board and loosely cover with foil. Wipe the skillet clean.

  3. 3

    Return the skillet to medium heat. Add 2 tablespoons butter; cook until melted, about 1 minute. Add ½ cup onion; cook, stirring occasionally, until softened, 2 to 3 minutes. Add chopped garlic and the remaining 1½ teaspoons Italian seasoning; cook, stirring constantly, until fragrant, about 30 seconds. Add 1 cup half-and-half, 1 cup chicken stock, the softened cream cheese and the reserved cooking water. Bring to a gentle simmer over medium heat; cook, stirring occasionally, until the cream cheese is melted, about 3 minutes. Gently simmer, stirring occasionally, until slightly thickened, about 5 minutes. Remove from the heat; gradually whisk in 1½ cups Parmesan until melted and smooth, about 2 minutes.

  4. 4

    Add the sauce to the pot with the pasta. Add the chicken and the remaining ½ teaspoon salt and ¼ teaspoon pepper; stir until well coated. Transfer the pasta mixture to the skillet; spread in an even layer. Sprinkle with ½ cup Italian cheese blend.

  5. 5

    Bake, covered, until the pasta mixture is hot and the cheese is melted, about 5 minutes. Uncover and bake until the cheese is browned in spots, about 6 more minutes. Sprinkle with 1 tablespoon parsley.