Easy Roasted Red Pepper Chicken Alfredo Bake

Alfredo pasta is a quick and easy family meal, and it’s Hailey’s favorite meal at our house. I have lightened-up this classic dish with my recipe for Easy Roasted Red Pepper Chicken Alfredo Bake and use my homemade Easy Light Alfredo Sauce. I load this dish up with veggies, chicken, and whole wheat or high protein pasta to add extra protein, fiber, and nutrients to this easy-to-make recipe. I start by freshly poaching my chicken breasts in a flavorful broth before shredding. Then, I make the lightened-up alfredo sauce and mix it with pasta, roasted red peppers, and the cooked chicken. Bake everything with some cheese and this Easy Roasted Red Pepper Chicken Alfredo Bake is your family’s new favorite meal!

Recipes Similar to Easy Roasted Red Pepper Chicken Alfredo Bake:

Chicken Alfredo Casserole with Bacon

Roasted Broccoli and Bacon Penne Pasta Salad

Veggie Pasta Noodles Casserole

Chicken, Red Pepper, and Broccoli Frittata

What Healthy Components Make This Dish?

To start, this dish features whole wheat noodles instead of regular pasta. Whole grain pasta has much more nutritional value than regular, with more iron, fiber, and protein. It will keep you fuller for longer because of the complex carbs! Roasted red peppers provide freshness and have vitamin C and D inside. Baby spinach adds antioxidants and mozzarella cheese brings tons of calcium.

Healthy, decadent dishes do not need to be boring. Pasta can be healthy, too! For more healthy recipes, try my Healthy Salmon Burgers.

Ingredients in Easy Roasted Red Pepper Chicken Alfredo Bake

• boneless, skinless chicken breasts
• whole wheat grain penne noodles
• roasted red peppers
• baby spinach
• reduced-fat mozzarella cheese
• unsalted butter
• garlic
• shallot
• white whole wheat flour
• skim milk
• ⅓-less fat cream cheese
• Parmesan cheese
• salt

How to Make Easy Roasted Red Pepper Chicken Alfredo Bake

Preheat the oven to 350°F and grease a 9×13-inch casserole dish with nonstick cooking spray.

Place the chicken in a pot large enough to hold them, and fill the pot with enough water (or chicken stock) to cover the chicken by about 1-2 inches. Add 2 dried bay leaves, fresh parsley stems, and whole peppercorns to flavor the cooking liquid if desired, then bring to a boil over high heat.

When the water comes to a boil, cover the pot with a lid and reduce the heat to low. Simmer the chicken for 10-15 minutes, or until the internal temperature of the thickest part of the breast reads 165℉.

Using tongs, remove the chicken and reserve it on a plate. When it’s cool enough to touch, shred it and set it aside.

Meanwhile, prepare the Easy Light Alfredo Sauce: In a small saucepan over medium heat, melt the butter and cook the shallots and garlic until the shallots are soft and the garlic is fragrant about 2 minutes.

Stir in the flour and cook for about 30 seconds, until the butter, shallots, and garlic become a thick paste.

Whisk in the milk and continue whisking for about 2 minutes, until the milk begins to thicken.

Stir in the cream cheese, Parmesan cheese, and salt and stir until the cheeses melt, for about 2 minutes.

While the sauce is cooking, bring a large pot of salted water to a boil and cook the pasta according to package directions for al dente.

When the pasta is cooked, drain it and add it back to the pot it was cooked in. Pour the Alfredo sauce over it, and add in the shredded chicken, roasted red peppers, spinach, and ¼ cup of the cheese. Using tongs, toss all of the ingredients together.

Transfer the contents to the prepared baking dish and top with the remaining ¾ cup of mozzarella cheese.

Bake uncovered for 20-25 minutes, or until the cheese is melted and begins to brown.