Paprika Chicken Alfredo Bake
A lighter Alfredo sauce mixed with pasta and chicken, with a smoky paprika flare.
Ingredients
- 16 ounces ziti pasta, I use DeLallo brand
- 2-3 cups cooked chicken breasts, thinly sliced or rotisserie (shredded or chopped)
- 1 Tbsp. olive oil
- 4-6 cloves garlic, minced
- 4 Tbsp. flour
- 1 cup chicken broth
- 1 ½ cups low-fat milk, I used 1%
- 1 ½ cups freshly-grated Parmesan cheese, divided
- ½ tsp. salt
- ½ tsp. black pepper
- 2 tsp. smoked paprika
- Green onions or fresh basil, chopped
Instructions
- Preheat oven to 375 degrees F.
- Cook the pasta al dente, according to package directions. Drain and place back into the the pot.
- In a medium saucepan, heat the olive oil over medium heat. Add the garlic, stirring frequently, until golden, 1 to 2 minutes.
- Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, milk, salt, pepper and smoked paprika. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens for another 3 minutes. Add 1 cup Parmesan cheese; mix well.
- Pour the sauce over the pasta and toss; add the chicken and mix well. Spread the pasta mixture in a prepared (greased) baking pan, and top with ½ cup more Parmesan cheese.
- Bake for 20-25 minutes, until the cheese is melted and just barely starts to turn golden. Garnish with green onions or chopped fresh basil; serve.
Notes
Reposted from May 2021.
Nutrition Facts
Calories: 398kcal, Carbohydrates: 52g, Protein: 28g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 45mg, Sodium: 605mg, Potassium: 356mg, Fiber: 3g, Sugar: 4g, Vitamin A: 857IU, Vitamin C: 0.5mg, Calcium: 305mg, Iron: 2mg