Low Fat Cheesy Chicken Pasta Bake
Savor the comforting flavors of this Low Fat Cheesy Chicken Pasta Bake—a hearty yet guilt-free dinner option perfect for busy weeknights! This recipe combines tender, seasoned chicken breasts, nutrient-packed whole wheat pasta, and a luscious, low-fat cheese sauce featuring cream cheese, skim milk, and shredded cheddar. Fresh spinach and vibrant cherry tomatoes bring a burst of color and added nutrition to every bite, while Italian seasoning ties it all together with aromatic depth. Bursting with creamy goodness, yet mindful of calories, this baked pasta dish is quick to prepare, with just 15 minutes of prep time and a total cook time of under an hour. Serve warm for a wholesome, satisfying meal that’s sure to impress your family or guests.
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Recipe Information
Ingredients
- 2 pieces boneless skinless chicken breasts
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 8 ounces whole wheat pasta
- 4 ounces low-fat cream cheese
- 1 cup low-fat cheddar cheese, shredded
- 1 cup skim milk
- 1 tablespoon cornstarch
- 0.5 cup chicken broth
- 2 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 1 teaspoon Italian seasoning
Instructions
Preheat your oven to 350°F (175°C).
Season the chicken breasts with salt, black pepper, and garlic powder.
Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook until browned on both sides and cooked through, about 6-7 minutes per side. Remove from skillet and let rest.
While the chicken is cooking, bring a large pot of lightly salted water to a boil. Add whole wheat pasta and cook according to package directions until al dente. Drain and set aside.
In the same skillet used for the chicken, add low-fat cream cheese and skim milk. Cook over low heat, stirring, until smooth.
Mix cornstarch with chicken broth in a small bowl, then add to the skillet. Stir until the mixture thickens.
Add shredded low-fat cheddar cheese and Italian seasoning to the sauce, stirring until the cheese has melted.
Cut the cooled chicken into bite-sized pieces and add to the skillet, along with the cooked pasta, fresh spinach, and cherry tomatoes. Stir until well combined.
Transfer the mixture to a baking dish and sprinkle a little more shredded cheese on top if desired.
Bake in the preheated oven for about 15-20 minutes, or until the top is golden and bubbly.
Remove from oven, let it cool slightly, and serve warm.
Nutrition Facts
Calories |
1763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 3965 mg | 172% | |
| Total Carbohydrate | 103.2 g | 38% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 22.7 g | ||
| Protein | 197.6 g | 395% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 1461 mg | 112% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2471 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
