The casserole your mom makes when you finally decide to start a diet! Pasta, chicken and all the yum

alfredo sauce

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while maintaining creaminess

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Cheddar cheese is often less expensive and still melts well.

Boil salted water and cook pasta for about 10 minutes until al dente.

Chop chicken into pieces.

Heat vegetable oil in a skillet and cook chicken on medium heat for 5 to 6 minutes, or longer if pieces are thicker.

Transfer cooked chicken to a bowl.

Add cooked pasta to the bowl with chicken.

Chop onion and add to the bowl.

Chop 4 cloves of garlic, adding the first half to the bowl and saving the rest for the sauce.

Grate about a third of a piece of cheese (cheddar or mozzarella) and set aside for topping.

Chop the rest of the cheese into bite-sized bits and mix into the pasta.

Grate Parmesan cheese and set aside.

Melt butter in a saucepan over low heat.

Add remaining chopped garlic to the melted butter and sauté for 1-2 minutes.

Pour heavy cream into the saucepan and simmer until slightly thickened.

Stir grated Parmesan into the sauce until completely dissolved.

Pour the Alfredo sauce into the pasta mixture and mix well.

Grease a 1.5-liter baking dish and transfer the pasta mixture into it, spreading evenly.

Separate the egg white from the yolk and whisk the egg white until frothy.

Mix in a spoonful of sour cream or Greek yogurt and the rest of the cheese into the egg white.

Spread the egg mixture over the top of the casserole.

Bake in a preheated oven for around 15 minutes.

Remove from oven and scoop out with a spoon.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens