A creamy, high-protein pasta bake made with Greek yogurt, tender chicken, and melty cheese. Perfect for weeknight dinners or meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
Ingredients
2 cups cooked chicken breast, shredded
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 black pepper to taste
Optional: 1 cup chopped steamed spinach or broccoli
Instructions
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Preheat oven to 375°F (190°C).
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Cook pasta until just al dente. Drain and toss with olive oil.
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In a large bowl, whisk Greek yogurt, broth, garlic powder, onion powder, and Italian seasoning.
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Stir in half the mozzarella and all of the Parmesan.
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Add shredded chicken and pasta to the bowl and mix well.
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Fold in optional vegetables if using.
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Spread mixture into a greased 9×13-inch baking dish.
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Top with remaining mozzarella.
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Bake uncovered for 20–25 minutes until bubbling.
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Broil for 2–3 minutes for a golden top (optional).
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Let rest 5–10 minutes before serving.