Save Pin
This filling chicken Alfredo casserole turns a beloved creamy pasta into a satisfying baked dish that's great for family meals. We've cut back on calories by swapping heavy ingredients with smarter options while keeping all the amazing flavors you love.
I stumbled upon this dish during a hectic period when I needed something that would last several dinners. My family fell in love with the velvety texture and deep flavors so much that they now ask for it at least twice every month as part of our usual menu.
Ingredients
- Whole wheat pasta: Adds extra fiber and nutrients compared to standard pasta but still bakes up perfectly
- Fresh garlic: Brings essential taste that you just can't get from the powdered stuff
- Milk and chicken broth: Work together as the foundation for our sauce instead of using heavy cream
- Greek yogurt: Brings thickness and a slight tang while adding extra protein
- Freshly grated Parmesan cheese: An absolute must for the right melt and taste
- Shredded chicken: Transforms this into a substantial meal packed with protein
- Provolone or mozzarella cheese: Forms that wonderful gooey layer on top
Step-by-Step Instructions
- Prepare the pasta:
- Boil your pasta until just al dente according to box instructions. This step matters because the pasta will keep cooking in the oven, and nobody wants mushy pasta. Drain thoroughly then put it back in the pot to save washing another dish.
- Create the roux:
- In a wide pan, melt butter over medium heat, then mix in flour and cook for 60 seconds while stirring the whole time. This makes the base that will thicken your sauce without any raw flour taste. Toss in minced garlic and cook for half a minute until you can smell it but before it browns.
- Build the sauce:
- Turn down the heat and very gradually pour in milk and chicken broth while whisking non-stop to avoid lumps. Adding it slowly is how you get a smooth sauce. Put in all your seasonings and let it barely bubble, stirring often until it gets thicker and coats a spoon, around 8-10 minutes.
- Enrich the sauce:
- Take it off the heat and mix in Parmesan until it melts completely. Let it cool down for a minute before you add the Greek yogurt. This cooling break keeps the yogurt from separating and helps make your sauce super smooth.
- Assemble the casserole:
- Mix the chicken and sauce with your cooked pasta, making sure every bit gets coated. Spread half in your baking dish, sprinkle on half the cheese, add the rest of the pasta mix, then finish with the remaining cheese for an amazing melty topping.
- Bake to perfection:
- Cook at 375°F for 15-20 minutes until it's bubbling and the cheese turns golden. Wait 5 minutes before you dig in so the sauce can set up a bit and won't run all over your plate.
Save Pin
I count Greek yogurt as my hidden trick in this dish. I found it by chance when I ran out of heavy cream one evening and needed something else. It doesn't just bump up the protein—it adds a slight tang that works wonders with the richness of the sauce.
Ideal Pasta Choices
The type of pasta you pick really does matter for this dish. Go for shapes with grooves or holes like cavatappi, ziti, or fusilli because they grab more sauce in each bite. Their design also creates spaces where cheese can melt into, giving you flavor with every fork. Stay away from long noodles like spaghetti or linguine since they don't work as well in baked dishes.
Prep Ahead Strategies
This chicken Alfredo bake works great for busy nights because you can do parts of it ahead of time. You can cook and shred your chicken up to 3 days early and keep it in the fridge. Or you can put the whole casserole together a day before, wrap it tight with foil, and store it in the refrigerator. When you're ready to cook, just let it sit out for 30 minutes first, then add about 10 extra minutes to the baking time since it'll be cold to start.
Ways to Switch It Up
You can easily change this recipe based on what you've got handy. Toss in veggies like cooked mushrooms, broccoli, or spinach for more nutrients. Want seafood instead? Swap out chicken for cooked shrimp right before baking so they don't get tough. If you're cooking for a special night and calories don't matter, use half milk and half cream, or try cream cheese instead of yogurt for an even thicker, richer sauce.
Save Pin
What to Serve With It
This Alfredo bake goes really well with a basic green salad with lemon dressing to balance the creaminess. For a full dinner, add some roasted veggies like asparagus or Brussels sprouts on the side. A piece of garlic bread works great for soaking up extra sauce, though the meal is filling enough by itself. If you're having wine, try a light Pinot Grigio or Chardonnay that hasn't been aged in oak barrels to match the creamy flavors.
Common Recipe Questions
- → Can I use a different type of pasta?
Sure thing, you can swap the whole wheat pasta for normal pasta, gluten-free options, or shapes like penne or rigatoni.
- → How can I prevent the sauce from curdling?
To stop curdling, grab low-fat Greek yogurt or let your sauce cool down a bit first. Don't use too much heat after you mix in the yogurt.
- → Can I use store-bought shredded cheese?
You'll get better results if you grate the cheese yourself for smoother melting and extra creaminess. The stuff in bags often has additives that mess with how it melts.
- → How do I store and reheat leftovers?
Keep it in a sealed container in your fridge for up to 4 days. Warm it up in a 350°F oven or just zap it in the microwave. Want to save it longer? Pop it in the freezer for up to 3 months.
- → What can I serve with this dish?
This bake tastes amazing with a green salad, some crusty garlic bread, or a side of steamed veggies for a complete and filling meal.
- → Can I make it vegetarian?
You bet! Just take out the chicken and throw in some cooked mushrooms, fresh spinach, or whatever veggies you love for a tasty meat-free version.