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Chicken Alfredo and Veggie Bake

Chicken alfredo veggie bake is low carb, trim healthy mama s, and so good!

This recipe is easy to make. If you need something that your family will like that will get veggies in them, try this recipe. My whole family loved this! When I started the recipe, I planned on making it with just the chicken, veggies, and homemade sauce. I ended up thinning the sauce a little and serving it over on plan pasta. If your family will eat spaghetti squash or other veggie pasta, even better!!

The chicken and veggies cook in the oven.

This recipe is so easy. The chicken and veggies bake in the oven and you make your sauce in a skillet on your stove. Making your sauce is so easy. You know the ingredients that are in it and it comes together fast. I have bought so many jars of alfredo sauce in my life but now make it from scratch. It’s that easy!

Switch out the veggies for ones that your family will eat.

I used yellow squash, broccoli, and mushrooms. My family loved it! If you don’t want to serve this over pasta, keep your alfredo sauce thicker. That was my original plan, but changed it up at the last minute. I used dreamfields pasta. If you use dreamfields and can find fettuccini noodles, even better. I can’t find those in my area so I used spaghetti. Make this soon, it is so yummy!

Chicken and Veggie Alfredo

Ingredients

  • 1 1/2-2 Lb Chicken Breasts, cut into cubes
  • 1 M-L Yellow Squash, cut into small chunks
  • 8 oz Mushrooms, cut into fourths (depending on size)
  • 1 1/2 C Broccoli Florets, cut into similar sizes as the other veggies
  • 1 t Salt
  • 1/2 t Pepper
  • 1 t Onion Powder
  • 1 1/2 t Italian Seasoning
  • 1 t Garlic Powder
  • 1 T Olive Oil
  • 1/4 C Butter
  • 1 T Minced Garlic
  • 4 oz Reduced Fat Cream Cheese
  • 1 1/2 C Heavy Cream
  • 3/4 C Shredded Parmesn Cheese
  • Broth if desired to thin it down and serve it over pasta

Instructions

  • On a sheet pan, toss together all of the veggies, chicken, salt, pepper, onion powder, garlic powder, and Italian seasoning. Bake at 350 for 30 minutes, or until cooked through.
  • In a large skillet melt the butter over medium heat. Add garlic.
  • Add the cream cheese. Melt and whisk, but note that my cream cheese didn't melt in well.
  • Once it is sort of whisked in, add heavy cream.
  • Once that is combined well, add the shredded parmesan.
  • Whisk well. Taste and see if it needs and salt or pepper.
  • If you are wanting to make the alfredo sauce a little thinner, add broth until as thin as you desire.
  • Add cooked veggies and chicken to the alfredo sauce.
  • Mix well. Serve as is or over desired pasta.

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