Lightened up Chicken alfredo casserole

Lightened Up Chicken Alfredo  Casserole Recipe

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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
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


  • 1Cook 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.
  • 2Place 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.
  • 3Bring 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