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chicken alfredo bake healthy 660320891 q1

Healthy Chicken Broccoli Alfredo Bake

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Make this healthy chicken broccoli alfredo bake in under an hour! A creamy, high protein dinner that’s pure comfort in every bite.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 1
Course: Main Course
Cuisine: Italian Inspired
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 1/2 lbs boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • Salt to taste
  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 3 cups milk
  • 1 cup grated Parmesan cheese
  • 1/4 tsp nutmeg
  • Salt and pepper to taste
  • 1 lb broccoli florets
  • 1 lb pasta such as penne or rotini, cooked according to package directions
  • 1 cup shredded mozzarella cheese

Method
 

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  2. Heat olive oil in a large skillet over medium-high heat, add chicken pieces, season with garlic powder, onion powder, salt, and pepper, and cook for 6-8 minutes until done. Set aside.
  3. Steam or boil broccoli florets for 5-7 minutes until tender-crisp, then drain well and set aside.
  4. Melt butter in a large saucepan over medium heat, whisk in flour for 1-2 minutes until smooth, then gradually whisk in milk. Bring to a simmer while stirring constantly, then reduce heat and simmer for 5 minutes until thickened.
  5. Remove the pan from heat, stir in Parmesan cheese and nutmeg, and season with salt and pepper to taste.
  6. Combine cooked pasta, chicken, broccoli, and Alfredo sauce in a large bowl and stir until everything is well coated.
  7. Pour the mixture into the prepared baking dish and sprinkle mozzarella cheese evenly over the top.
  8. Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly and the dish is heated through.
  9. Let the dish stand for a few minutes before serving.

Nutrition

Calories: 450kcalCarbohydrates: 20gProtein: 35gFat: 25gFiber: 5gSugar: 5g

Notes

Pasta Choices: I often use whole wheat penne or rotini for this bake because the ridges do a fantastic job of holding onto that creamy sauce.
Leftover Storage: If you have leftovers