A creamy, protein-packed pasta bake made with Greek yogurt, tender chicken, and melted cheese. Perfect for busy nights or meal prepping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
2 cups shredded cooked chicken breast
8 oz high-protein or whole wheat pasta
1 1/2 cups plain Greek yogurt (2% or full-fat)
1/2 cup low-sodium chicken broth
1 tsp garlic powder
1/2 tsp onion powder
1 tsp Italian seasoning
1 cup shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
1 tbsp olive oil
Salt and pepper to taste
Optional: 1 cup cooked spinach, broccoli, or mushrooms
Instructions
-
Preheat oven to 375°F (190°C).
-
Boil pasta until just underdone. Drain and toss with olive oil.
-
In a large bowl, whisk yogurt, broth, and seasonings.
-
Mix in half the mozzarella and all the Parmesan.
-
Add chicken and pasta to the sauce; stir to coat.
-
Fold in optional vegetables if using.
-
Spread into a greased 9×13-inch baking dish.
-
Top with remaining mozzarella.
-
Bake for 20–25 minutes until bubbly.
-
Broil for 2–3 minutes for a golden crust, if desired.
-
Let cool for 5–10 minutes before serving.