(Lightened Up) Chicken Sausage Alfredo Bake


Pasta bakes are one of my husband’s favorite dishes. I threw this one together using whatever “healthy” options I had available in my refrigerator and pantry. The “healthy” portions it consists of are: whole wheat pasta, al fresco chicken sausage, and light alfredo sauce. Six cheese Italian blend rounds out the dish, topped with grated parmesan and oregano.This creates an amazing variety of cheeses in this rich yet lower calorie option. The result? My husband loved it and couldn’t even tell I was lightening up dinner for him.

(Lightened Up) Chicken Sausage Alfredo Bake
Prep time
Cook time
Total time
Serves: 6
  • 12 oz. Barilla Plus whole wheat bow-tie pasta
  • 12 oz. Al Fresco Chicken Sausage
  • ½ cup chopped vidalia onion
  • 2 Tablespoons butter
  • ½ cup whole milk
  • 1 (15 oz.) jar Classico Light Asiago Romano Alfredo sauce
  • 1 (8 oz.) pkg. Sargento shredded 6 Cheese Italian blend
  • ⅓ cup grated romano & parmesan cheese blend
  1. Boil pasta in a large pot for 13 minutes; drain in colander and set aside.
  2. Remove the casings from the chicken sausage, split into quarters lengthwise, and chop.
  3. Heat the chopped sausage with the two tablespoons butter and the chopped onions over medium heat, stirring occasionally, until onions are translucent and sausage is browned.
  4. Return cooked pasta to pot. Add the whole milk, Classico Alfredo sauce, and shredded Sargento cheese. Stir to coat. Add the cooked sausage and onions, and stir until combined.
  5. Pour pasta mixture into a 9x9 inch casserole dish. Sprinkle top with grated romano & parmesan cheese blend.
  6. Bake at 325 degrees for 20 minutes.


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