Pasta has got to be one of my favourite foods, I could eat pasta everyday of the week and not get tired of it. This recipe, Cheesy Chicken Alfredo Pasta Bake is the ultimate comfort food and a great meal to cook up for the whole family to enjoy.
My children love this meal, it is full of protein and whole foods. Pasta is a healthy meal when eaten in moderation as it is low in fat and has no cholesterol. When cooked up with fibre and vitamin filled ingredients it can make a great pre and post workout meal. In this case, for me, this meal is more of a comfort food and a mouth-watering meal to treat your body to.
You will see from the ingredients list that this recipe includes a variety of cheese as well as double cream but don’t let that put you off if you are healthy eating, because the key to eating well and to aid natural weight-loss is to remember to eat everything in moderation and not to cut out or cut down on calories. For example, cooking up and enjoying this meal once a month or even once a week won’t harm your body or weight-loss goals.
If you wanted to change up the recipe slightly you could add less cheese and add more sautéed vegetables. My favourite in a pasta dish is sautéed courgettes and cherry tomatoes. When it comes changing up a recipe there can be no wrong when you want to add more vegetables so have a play around with what works best for your healthy eating schedule. Also,If you are gluten free, this recipe works just as well with gluten free pasta and is just as delicious.
I have a few pasta recipes which you can find here if you want to try something different.
Preparation Time – 10 minutes
Cooking Time – 45 – 50 minutes
1tsp Coconut Oil
3 Skinless Chicken Breasts, chopped/sliced
2 Garlic Cloves, diced
500g Penne Pasta (Gluten Free Pasta)
450ml Chicken or Vegetable Stock (Gluten Free)
300ml Double Cream
100g Cheddar Cheese, grated
50g Parmesan, grated
100g Mozzarella, grated
100g Spinach, washed
Salt and Pepper, to season
Pre-heat a fan oven to 180 degrees
Cook the pasta until it is al dente (firm) following the packet cooking instructions, drain and set aside
While the pasta is cooking in a large saucepan/casserole cooking pot, add the coconut oil over a medium heat and add the chicken
Season with a little salt and pepper
Once the chicken is cooked through and white, add the garlic and cook for another 2 minutes
Pour in the stock and the double cream
Add the cooked pasta, cover and simmer for up to 10 minutes until you have a creamy texture, stirring occasionally
Add the cheddar cheese and parmesan and stir through
Turn off the heat and add in the spinach and stir through
In a lasagne dish or oven proof dish, lightly drizzle some olive oil in the base and pour in the pasta mix and level the pasta out
Add the mozzarella over the top and place in the oven for 10-15 minutes until the the top is a light golden colour
Remove from the oven and leave to cool for a few minutes before serving up with a side of garlic bread or a big green salad
I hope you enjoy this recipe! If you give this recipe a go please send me you your photos and let me know what you think.
If you are looking for some more healthy eating inspirations, then please do check out some of the other healthy and family friendly recipes that I have shared here on Beauty Baking Bella.