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A cast iron skillet pan of roasted red pepper chicken alfredo bake
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5 from 1 vote

Roasted Red Pepper Chicken Alfredo Bake

Red Pepper Chicken Alfredo Bake ~ Pasta Smothered in Light Roasted Red Pepper Sauce, Chicken & Cheese!
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Main Course
Cuisine: American, Italian
Servings: 8 servings
Calories: 571kcal
Author: Julie Evink

Ingredients

  • 2 whole red peppers
  • 2 Tbsp olive oil
  • 1 lb boneless skinless chicken breasts
  • 2 garlic cloves minced
  • 1 small onion diced
  • 1 c. chicken broth
  • 1/3 c. flour
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 1/4 c. greek yogurt
  • 1 c. milk
  • 1 lb medium shell pasta
  • 2 c. Sargento® Chef Blends™ Shredded 6 Cheese Italian divided
  • Green Onion for topping

Instructions

  • Preheat oven to 500 degrees. Place red peppers on baking sheet and bake 20-30 minutes or until peppers are charred. Remove from heat and cover with tin foil. Let rest 10 minutes. Uncover peppers, pepper off skin, remove seeds and dice.
  • Meanwhile prepare pasta according to package directions.
  • Saute chicken, onion, garlic and olive oil in a oven proof skillet 7-9 minutes or until chicken is cooked through.
  • In a sauce pan whisk together broth and flour over medium heat. Slowly whisk milk in and then add yogurt continuing to whisk. Once mixture is smooth mix in salt, pepper and 1 c. cheese. Stir until melted. Add diced red peppers and puree with immersion blender or food processor. I left a few chunks of red pepper but you can make it completely smooth if you'd like.
  • In skillet mix together chicken, sauce and noodles. Sprinkle remaining cheese over the top. Broil on high 3-5 minutes or until cheese is golden brown.

Nutrition

Calories: 571kcal | Carbohydrates: 57g | Protein: 37g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 51mg | Sodium: 452mg | Potassium: 502mg | Fiber: 2g | Sugar: 5g | Vitamin A: 995IU | Vitamin C: 42mg | Calcium: 184mg | Iron: 1.6mg