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Chicken-and-Kale Alfredo Bake

Chicken-and-Kale Alfredo Bake for dinner on the patio.
This recipe is delicious! 
Penne pasta, kale, and chicken tossed in a homemade Alfredo sauce with plenty of Parmesan cheese and topped with even more Parmesan, mozzarella, and panko then baked until perfectly melty. 
Served with a side salad and iced green tea. 
This recipe is a dinner option on the Cooking Light Diet and can be found on
14 WW SP on the purple plan for the meal....which included a small second serving of pasta. 

Recipe from Cooking Light


6 ounces uncooked whole-wheat penne pasta 
2 cups stemmed chopped kale (about 2 oz.) 
1 1/2 tablespoons olive oil 
2 (6-oz.) skinless, boneless chicken breasts, cut into bite-size pieces 
1/2 teaspoon black pepper 
1/4 teaspoon kosher salt 
2 cups fat-free milk 
2 tablespoons all-purpose flour 
2 ounces Parmesan cheese, grated and divided (about 1/2 cup) 
1/2 cup chopped shallot 
1 teaspoon grated lemon rind 
1 tablespoon fresh lemon juice 
Cooking spray 
2 ounces preshredded part-skim mozzarella cheese (about 3/4 cup) 
1 1/2 tablespoons whole-wheat panko (Japanese breadcrumbs)


Preheat oven to 400°F.

Bring a large saucepan filled with water to a boil. Add pasta; cook 6 minutes. Add kale; cook 2 minutes or until pasta is al dente. Drain. Place pasta mixture in a large bowl.

Heat oil in a large nonstick skillet over medium-high. Sprinkle chicken with pepper and salt. Add to pan; cook 8 minutes or until done. Add chicken to pasta mixture (do not wipe out pan).

Combine milk, flour, and 1/4 cup Parmesan cheese in a bowl. Heat pan over medium. Add shallot to drippings in pan; cook 2 minutes. Stir in rind and juice; cook 1 minute. Add milk mixture; bring to a boil. Cook 2 minutes or until thickened. Add milk mixture to pasta mixture; toss to coat.

Spoon pasta mixture into a 2-quart glass or ceramic baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup Parmesan, mozzarella, and panko. Bake at 400°F for 10 minutes or until browned.