Creamy Garlic Parmesan Chicken Pasta Casserole
Yield: 6 servings Click here to track the points on your Weight Watchers app.
Servings: 6
Ingredients
- 2 cups cooked, shredded chicken breast
- 8 oz. uncooked rigatoni
- 3 cloves garlic, minced
- 2 tablespoons all purpose flour
- 1 1/2 cups skim milk
- 3 oz. reduced fat cream cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup part-skim mozzarella cheese, shredded
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon onion powder
- Salt and pepper, to taste
- 1 tablespoon chopped fresh parsley
Instructions
- Cook the pasta according to the package directions until al dente. Drain and set aside.
- Melt the light butter in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds.
- Sprinkle the flour over the garlic and butter and whisk for about 1 minute. Slowly whisk in the skim milk.
- Cook for 3–5 minutes, stirring frequently, until the sauce begins to thicken.
- Reduce the heat and stir in the softened light cream cheese until smooth. Add the Parmesan, Italian seasoning, onion powder, salt, and pepper.
- Add the cooked pasta and shredded chicken to the skillet and stir until everything is coated in the creamy sauce.
- Transfer the mixture to a greased 9×13-inch casserole dish. Sprinkle the reduced-fat mozzarella evenly over the top.
- Bake at 375°F for 20–25 minutes, or until the casserole is hot and bubbly and the cheese has melted. Sprinkle with fresh parsley before serving.
Notes
NUTRITION INFORMATION:
1 of 6 servings
336 calories, 9g total fat, 4g saturated fat, 398 mg sodium, 37g total carbs, 2g dietary fiber, 5g sugars, 26g protein (myfitnesspal.com)