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Skinny Chicken Alfredo Bake

A healthier, creamy chicken alfredo bake made with whole wheat pasta and Greek yogurt for a protein-packed dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless chicken breast cubed
  • 8 oz whole wheat penne pasta
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1 cup low-fat milk
  • 1/2 cup Greek yogurt room temperature
  • 1/2 cup Parmesan cheese grated
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp dried parsley

Equipment

  • 9x9 inch baking dish
  • Large pot
  • Skillet

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x9 inch baking dish.
  2. Bring a large pot of salted water to a boil and cook the penne until al dente, about 8 minutes.
  3. Heat olive oil in a skillet over medium-high heat and sear the chicken until golden-brown and tender, about 5-6 minutes.
  4. Stir in the minced garlic and sauté for 30 seconds.
  5. Lower the heat, whisk in the milk and Greek yogurt until smooth.
  6. Gradually stir in the Parmesan cheese until the sauce is glossy.
  7. Toss the cooked pasta into the skillet until thoroughly coated in the sauce.
  8. Transfer the mixture to the baking dish and bake for 15 minutes until bubbling and slightly crisp on the edges.

Notes

Store leftovers in an airtight container for up to 3 days. Freezing is not recommended as the sauce may separate.