Lightened up Chicken alfredo casserole

Lightened Up Chicken Alfredo  Casserole

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sherry monfils


I love chicken alfredo but not all the fat and calories. I have come up w/ several lower fat recipes for this, but this 1 is my favorite so far.


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20 Min
30 Min


  • 8 oz
    whole grain penne pasta
  • 3
    boneless, skinless chicken breasts
  • 1/2 tsp
    crushed thyme
  • 1/4 tsp
    poultry seasoning
  • ·
    salt and pepper to taste
  • 1 Tbsp
    vegetable or canola oil
  • 5 Tbsp
  • 2 Tbsp
  • 1/4 c
    chopped onion
  • 1 tsp
    minced garlic
  • 1-1/2 c
    fat free half & half, or use equal amts of skim milk and light cream
  • 1-1/4 c
    1% milk
  • 1 c
    + 2/3 cup reduced fat shredded italian style cheese
  • 1 Tbsp
    crushed italian herbs

How to Make Lightened up Chicken alfredo casserole


  1. Cook pasta as directed, drain. Season chicken with thyme, poultry seasoning, salt and pepper. Heat oil in lg skillet over med-high heat. Brown chicken on both sides until juices run clear.
  2. Place chicken on a plate to cool. Heat oven to 350. In another lg skillet, over medium heat, melt butter. Add onion and garlic. Cook 2 mins. Whisk in flour until it starts to look a little brown. Add half & half and milk.
  3. Bring to a boil. reduce heat and simmer for 5 mins, stirring occasionally. Add in 2/3 cup cheese. Cook, stirring, until it thickens. Cut cooled chicken into cubed pieces. Place chicken in lg bowl, add cooled pasta and sauce. Stir to mix. Lightly spray a 9" x 13" casserole pan w/ cooking spray. Spoon the pasta/chicken/sauce mix into pan. Sprinkle w/ remaining cheese and season w/ a little salt and pepper. Bake for 30 mins.Sprinkle w/ Italian herbs.

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About Lightened up Chicken alfredo casserole

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian
Other Tags: Quick & Easy Healthy

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