Alfredo Chicken & Broccoli Pasta Bake
Alfredo Chicken & Broccoli Pasta Bake
Ingredients
For the Chicken
- 1 1/2 pounds chicken breast, diced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon Mrs. Dash Garlic & Herb seasoning
- 1/2 teaspoon Creole seasoning
- 1/2 teaspoon smoked paprika, optional
- 1 tablespoon cornstarch
- avocado oil spray, as needed
For the Broccoli
- 4 cups fresh broccoli, chopped into florets
- avocado oil spray, as needed
For the Pasta
- 14.5 ounces protein pasta noodles, such as Barilla Protein+ Penne
- 1/2 cup reserved pasta water
For the Alfredo Sauce
- 2 tablespoons butter
- 3 cloves fresh garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups fat-free half-and-half
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 1/2 cups fat-free mozzarella cheese, shredded, divided
- 1/2 cup Parmesan cheese, shredded
- 2 tablespoons plain Greek yogurt
- 2 tablespoons fresh parsley, chopped, plus more for garnish
Instructions
- 1
Preheat oven to 400°F (200°C). Line two baking pans with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In a medium bowl, combine the diced chicken breast with onion powder, garlic powder, Italian seasoning, Mrs. Dash Garlic & Herb seasoning, Creole seasoning, and optional smoked paprika. Add the cornstarch and mix well until the chicken is evenly coated.
⏱️ 5 min
- 3
Spread the seasoned chicken in a single layer on one of the prepared baking pans. Lightly spray with avocado oil. Bake for 15-20 minutes, or until fully cooked through and lightly golden.
⏱️ 20 min•🌡️ 400
- 4
While the chicken bakes, spread the chopped broccoli florets in a single layer on the second prepared baking pan. Lightly spray with avocado oil. Bake for 10-15 minutes alongside the chicken, or until tender-crisp.
⏱️ 15 min•🌡️ 400
- 5
Meanwhile, cook the protein pasta noodles according to package instructions. Before draining, reserve 1/2 cup of the pasta water. Drain the pasta and set aside.
⏱️ 12 min
- 6
While the chicken and broccoli finish, prepare the Alfredo sauce. In a large pan or Dutch oven over medium heat, melt the butter. Add the minced fresh garlic and sauté for 1 minute until fragrant.
⏱️ 3 min
- 7
Sprinkle in the all-purpose flour and stir constantly for 1-2 minutes to create a roux. Slowly whisk in the fat-free half-and-half until the sauce is smooth and no lumps remain.
⏱️ 3 min
- 8
Season the sauce with salt, black pepper, onion powder, and garlic powder. Bring the sauce to a gentle boil, then immediately reduce heat to low and turn off the burner. Stir in 1 cup of the shredded fat-free mozzarella cheese and the Parmesan cheese until melted and smooth.
⏱️ 3 min
- 9
If the sauce is too thick, add a splash of the reserved pasta water, 1 tablespoon at a time, until desired consistency is reached. Stir in the plain Greek yogurt and chopped fresh parsley.
⏱️ 2 min
- 10
Preheat oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 11
Add the cooked pasta, baked chicken, and baked broccoli to the pan with the Alfredo sauce. Mix everything together until all ingredients are well coated.
⏱️ 3 min
- 12
Transfer the mixture to a baking dish. Top evenly with the remaining 1/2 cup of shredded fat-free mozzarella cheese. Bake for 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden.
⏱️ 15 min•🌡️ 350
- 13
Garnish with additional fresh chopped parsley before serving warm.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Alfredo Chicken & Broccoli Pasta Bake
For the Chicken
- 1 1/2 pounds chicken breast, diced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon Mrs. Dash Garlic & Herb seasoning
- 1/2 teaspoon Creole seasoning
- 1/2 teaspoon smoked paprika, optional
- 1 tablespoon cornstarch
- avocado oil spray, as needed
For the Broccoli
- 4 cups fresh broccoli, chopped into florets
- avocado oil spray, as needed
For the Pasta
- 14.5 ounces protein pasta noodles, such as Barilla Protein+ Penne
- 1/2 cup reserved pasta water
For the Alfredo Sauce
- 2 tablespoons butter
- 3 cloves fresh garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups fat-free half-and-half
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 1/2 cups fat-free mozzarella cheese, shredded, divided
- 1/2 cup Parmesan cheese, shredded
- 2 tablespoons plain Greek yogurt
- 2 tablespoons fresh parsley, chopped, plus more for garnish
Instructions
- 1
Preheat oven to 400°F (200°C). Line two baking pans with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In a medium bowl, combine the diced chicken breast with onion powder, garlic powder, Italian seasoning, Mrs. Dash Garlic & Herb seasoning, Creole seasoning, and optional smoked paprika. Add the cornstarch and mix well until the chicken is evenly coated.
⏱️ 5 min - 3
Spread the seasoned chicken in a single layer on one of the prepared baking pans. Lightly spray with avocado oil. Bake for 15-20 minutes, or until fully cooked through and lightly golden.
⏱️ 20 min•🌡️ 400 - 4
While the chicken bakes, spread the chopped broccoli florets in a single layer on the second prepared baking pan. Lightly spray with avocado oil. Bake for 10-15 minutes alongside the chicken, or until tender-crisp.
⏱️ 15 min•🌡️ 400 - 5
Meanwhile, cook the protein pasta noodles according to package instructions. Before draining, reserve 1/2 cup of the pasta water. Drain the pasta and set aside.
⏱️ 12 min - 6
While the chicken and broccoli finish, prepare the Alfredo sauce. In a large pan or Dutch oven over medium heat, melt the butter. Add the minced fresh garlic and sauté for 1 minute until fragrant.
⏱️ 3 min - 7
Sprinkle in the all-purpose flour and stir constantly for 1-2 minutes to create a roux. Slowly whisk in the fat-free half-and-half until the sauce is smooth and no lumps remain.
⏱️ 3 min - 8
Season the sauce with salt, black pepper, onion powder, and garlic powder. Bring the sauce to a gentle boil, then immediately reduce heat to low and turn off the burner. Stir in 1 cup of the shredded fat-free mozzarella cheese and the Parmesan cheese until melted and smooth.
⏱️ 3 min - 9
If the sauce is too thick, add a splash of the reserved pasta water, 1 tablespoon at a time, until desired consistency is reached. Stir in the plain Greek yogurt and chopped fresh parsley.
⏱️ 2 min - 10
Preheat oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 11
Add the cooked pasta, baked chicken, and baked broccoli to the pan with the Alfredo sauce. Mix everything together until all ingredients are well coated.
⏱️ 3 min - 12
Transfer the mixture to a baking dish. Top evenly with the remaining 1/2 cup of shredded fat-free mozzarella cheese. Bake for 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden.
⏱️ 15 min•🌡️ 350 - 13
Garnish with additional fresh chopped parsley before serving warm.
⏱️ 1 min