This Chicken Alfredo Pasta Bake is Pure Comfort Food

Alfredo sauce

🥗Healthier: Greek yogurt sauce

💰Cheaper: cream cheese + milk

Greek yogurt reduces calories while maintaining creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella has less fat.

cooked chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is a lower-cost protein alternative.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino Romano

Nutritional yeast is dairy-free and adds umami.

Place a pot of water on the stove and bring it to a boil.

Grate 4 cloves of garlic into a paste.

Slice 600 g of chicken breast into even-sized strips and then dice into bite-sized pieces.

In a mixing bowl, combine the chicken with 1 tsp Dijon mustard, 1 tsp dried Italian herbs, salt, and black pepper.

Cook the pasta in boiling salted water for 2 minutes less than package instructions, then drain.

Heat a pan over medium-high heat and add 20 ml of olive oil.

Add the chicken to the pan and cook for 5-6 minutes until golden brown and fully cooked.

In a saucepan over low heat, warm 500 ml of full fat milk without boiling it.

In another saucepan, melt 3 tbsp of unsalted butter, then add the grated garlic and cook for 30-45 seconds.

Add 3 tbsp of all-purpose flour to the butter and garlic, cooking for 1-2 minutes to form a roux.

Gradually whisk in the warmed milk until smooth, cooking until thickened.

Add 2 tbsp of cream cheese, 1/2 cup grated Parmesan cheese, and 1 and 1/4 cups grated mozzarella cheese to the sauce, mixing until melted and smooth.

Combine the cooked pasta, chicken, and cheese sauce in a large mixing bowl, mixing well to coat everything.

Grease a baking dish with spray oil or butter, then transfer the pasta mixture into the dish.

Top with additional cheese if desired, then bake until golden and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens