Sundried Tomato and Chicken Alfredo Pasta Bake
A lightened up twist on the traditional alfredo, this sundried tomato and chicken alfredo pasta bake is every bit as indulgent as the original, but without loads of heavy cream. Creamy, cheesey goodness with sun dried tomatoes studded throughout, this is a perfect weeknight meal for the whole family.
Servings: 6 serves
- 8 ounces whole wheat penne pasta
- 2 tablespoon unsalted butter
- 5 cloves garlic minced
- 1 tablespoon whole wheat flour
- 1 cup whole milk
- 1 tablespoon cream cheese
- ¼ cup chicken broth or more, to taste
- salt and pepper to taste
- 1 lb cooked chicken roughly chopped or shredded (see notes)
- 1 14.5 ounce can diced tomatoes
- ½ cup mozzarella cheese shredded
- ¼ cup finely chopped sun-dried tomatoes
- 2 tablespoon grated Parmesan
- 2 tablespoon chopped fresh parsley leaves
- chilli flakes to serve
Preheat oven to 350 degrees
Cook pasta according to package instructions
In a large skillet with a lid, melt the butter over med-high heat. Once melted, add in the garlic and cook, stirring frequently, for 1-2 mins, until fragrant
Whisk in the flour for about a minute and then gradually whisk in the milk, watching for lumps. Whisk continuously until the mixture has thickened slightly, about 1-2 minutes. Stir in cream cheese and the chicken broth and mix until smooth. Season with salt and pepper, to taste and turn the heat to low
Add the shredded or chopped chicken to the sauce and mix until well coated.
Add the cooked pasta, diced tomatoes, mozzarella and sun-dried tomatoes to the mixture and stir well to combine. Sprinkle the parmesan on top and pop into the oven for 10-14 mins (see notes)
Serve garnished with parsley with a nice hunk of fresh bread and a salad on the side
See notes below for meal prepping and freezing advice.
Chicken can be poached chicken or leftover rotisserie chicken. It should be chopped or shredded into roughly equal-sized pieces to ensure it cooks at the same time.
If you are making for a friend or for the freezer then transfer to a greased dish or a disposable aluminium dish before topping with parmesan and putting into the oven.
To prepare ahead, then prepare right up to the end but don't put in the oven. Cover and refrigerate until ready and then pop into the oven for 10-14 mins
Calories: 374kcal | Carbohydrates: 30g | Protein: 29g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 82mg | Sodium: 214mg | Potassium: 409mg | Fiber: 3g | Sugar: 5g | Vitamin A: 364IU | Vitamin C: 3mg | Calcium: 133mg | Iron: 1mg