Grilled Chicken Alfredo Pasta Casserole Recipe

alfredo sauce

🥗Healthier: cauliflower alfredo

💰Cheaper: cream and butter

Cauliflower alfredo reduces calories while maintaining creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat while provolone is often cheaper.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and pecorino is often less expensive.

In a pot set to high heat, add boiling water and salt, then add 1 pound of rotini pasta; cook until al dente.

Season 1 pound of chicken breast with 1 tablespoon of olive oil, 2 teaspoons of Italian seasoning, 1/4 teaspoon of black pepper, 1 teaspoon each of smoked paprika, garlic powder, salt, and lemon pepper.

Cook the chicken in a pan set to medium-high heat for about 7 minutes on each side until golden; set aside.

In a pan set to medium heat, melt 12 tablespoons of butter, then add 4 minced garlic cloves and cook for 1-2 minutes.

Slowly add 3 cups of heavy cream, then mix in 2 teaspoons of Italian seasoning, 1 teaspoon each of salt and pepper, and a dash of nutmeg; bring to a simmer.

Add 18 oz of Parmesan cheese and 2 oz of cream cheese to the sauce, mixing until melted and thickened.

Fold in 2 tablespoons of fresh parsley into the sauce.

In a baking dish, add the cooked pasta, then some of the chicken cut into small cubes, and mix in some of the sauce; add more sauce until well mixed.

Top with mozzarella cheese to your liking.

Bake at 350°F for 10-15 minutes, then broil for 2-3 minutes until crispy and golden.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens