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lightened up chicken alfredo casserole

smonfils avatar
Recipe by
sherry monfils
@smonfils
worcester, MA

I love chicken alfredo but not all the fat and calories. I have come up w/ several lower fat recipes for this, but this 1 is my favorite so far.

yield 6 serving(s)
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For lightened up chicken alfredo casserole

  • 8 oz
    whole grain penne pasta
  • 3
    boneless, skinless chicken breasts
  • 1/2 tsp
    crushed thyme
  • 1/4 tsp
    poultry seasoning
  • salt and pepper to taste
  • 1 Tbsp
    vegetable or canola oil
  • 5 Tbsp
    butter
  • 2 Tbsp
    flour
  • 1/4 c
    chopped onion
  • 1 tsp
    minced garlic
  • 1-1/2 c
    fat free half & half, or use equal amts of skim milk and light cream
  • 1-1/4 c
    1% milk
  • 1 c
    + 2/3 cup reduced fat shredded italian style cheese
  • 1 Tbsp
    crushed italian herbs

How To Make lightened up chicken alfredo casserole

  • 1
    Cook pasta as directed, drain. Season chicken with thyme, poultry seasoning, salt and pepper. Heat oil in lg skillet over med-high heat. Brown chicken on both sides until juices run clear.
  • 2
    Place chicken on a plate to cool. Heat oven to 350. In another lg skillet, over medium heat, melt butter. Add onion and garlic. Cook 2 mins. Whisk in flour until it starts to look a little brown. Add half & half and milk.
  • 3
    Bring to a boil. reduce heat and simmer for 5 mins, stirring occasionally. Add in 2/3 cup cheese. Cook, stirring, until it thickens. Cut cooled chicken into cubed pieces. Place chicken in lg bowl, add cooled pasta and sauce. Stir to mix. Lightly spray a 9" x 13" casserole pan w/ cooking spray. Spoon the pasta/chicken/sauce mix into pan. Sprinkle w/ remaining cheese and season w/ a little salt and pepper. Bake for 30 mins.Sprinkle w/ Italian herbs.
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