Creamy Baked Chicken Alfredo

Creamy Baked Chicken Alfredo

Cookbookie: It seems the most responsible thing to do these days is “social distancing”. In order to avoid going to the grocery store unnecessarily, sometimes we have to get a little more creative with the ingredients that we have on hand in our pantry. I whipped this little creation together this evening in an effort to try something warm, comforting, and TASTY! The addition of greek yogurt to the alfredo sauce provides an unexpected tanginess that’s quite enjoyable. I hope you like it!


  • 1 lb ckicken breast, sliced
  • 12 oz pasta (I used elbow macaroni)
  • 1 (15 oz) jar of Alfredo Sauce
  • 1/2 cup non-fat Greek yogurt
  • 1/2 cup low sodium chicken broth
  • 1 (12 oz) bag of frozen broccoli
  • 1/2 cup cracker crumbs
  • 1/2 cup traditional bread crumbs
  • 1/2 cup grated parmesan cheese
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1 tsp Italian seasoning
  • 5 Tbsp Extra Virgin Olive Oil
  • Salt and Pepper
  1. Preheat oven to 375°.
  2. Add 1 Tbsp extra virgin olive oil to a nonstick kpan. Once the oil is heated, add the sliced chicken and season with salt and pepper.
  3. While the chicken is cooking, bring a large pot of water to a boil. Once the water has come to a boil, add salt to the water to season. Add the pasta and cook until a little less than al dente (5-6 mins for macaroni).
  4. Once the chicken is cooked all the way through, turn the heat off and set aside until ready to use. When the pasta has finished cooking, remove from heat and drain through a colander. Place pasta and cooked chicken back into the same pot the pasta was boiled in.
  5. Add alfredo sauce, greek yogurt, and frozen vegetables to the pot with pasta and chicken. Season with 1 tsp of ground black pepper. Stir.
  6. Add the pasta mixture to a prepared 13×9 casserole dish. In a seperate bowl, combine cracker crumbs, bread crumbs, parmesan cheese, onion powder, garlic powder, Italian seasoning, and 4 Tbsp olive oil. Stir to combine. Sprinkle the bread crumb/cheese mixture on top of the prepared casserole.
  7. Cover with foil and place casserole into the oven for 30 minutes. After 30 minutes, remove the foil and cook for an additional 5-7 minutes or until the crumb topping is golden in color.
Creamy Baked Chicken Alfredo

creamy baked chicken alfredo

I whipped this little creation together this evening in an effort to try something warm, comforting, and TASTY! The addition of greek yogurt to the alfredo sauce provides an unexpected tanginess that’s quite enjoyable. I hope you like it!
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American, Italian
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 6
Calories: 1026kcal
Cost: $15.00

Equipment

  • Skillet
  • Pot for Boiling Pasta

Ingredients

  • 1 lb ckicken breast sliced
  • 12 oz pasta I used elbow macaroni
  • 1 15 oz jar of Alfredo Sauce
  • ½ cup non-fat Greek yogurt
  • ½ cup low sodium chicken broth
  • 1 12 oz bag of frozen broccoli
  • ½ cup cracker crumbs
  • ½ cup traditional bread crumbs
  • ½ cup grated parmesan cheese
  • ½ tsp onion powder
  • ¼ tsp garlic powder
  • 1 tsp Italian seasoning
  • 5 Tbsp Extra Virgin Olive Oil
  • Salt and Pepper

Instructions

  • Preheat oven to 375°.
  • Add 1 Tbsp extra virgin olive oil to a nonstick kpan. Once the oil is heated, add the sliced chicken and season with salt and pepper.While the chicken is cooking, bring a large pot of water to a boil. Once the water has come to a boil, add salt to the water to season. Add the pasta and cook until a little less than al dente (5-6 mins for macaroni).
  • Once the chicken is cooked all the way through, turn the heat off and set aside until ready to use. When the pasta has finished cooking, remove from heat and drain through a colander. Place pasta and cooked chicken back into the same pot the pasta was boiled in.
  • Add alfredo sauce, greek yogurt, and frozen vegetables to the pot with pasta and chicken. Season with 1 tsp of ground black pepper. Stir.
  • Add the pasta mixture to a prepared 13×9 casserole dish. In a seperate bowl, combine cracker crumbs, bread crumbs, parmesan cheese, onion powder, garlic powder, Italian seasoning, and 4 Tbsp olive oil. Stir to combine. Sprinkle the bread crumb/cheese mixture on top of the prepared casserole.
  • Cover with foil and place casserole into the oven for 30 minutes. After 30 minutes, remove the foil and cook for an additional 5-7 minutes or until the crumb topping is golden in color.

Nutrition

Serving: 1.5cups | Calories: 1026kcal | Carbohydrates: 76g | Protein: 89.7g | Fat: 39.1g | Saturated Fat: 12.6g | Cholesterol: 272mg | Sodium: 3891mg | Potassium: 1448mg | Fiber: 1.9g | Sugar: 2.8g | Calcium: 265mg | Iron: 4mg

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