A creamy pasta bake with shredded chicken, Greek yogurt Alfredo sauce, and melted mozzarella topping.
# Ingredient List:
→ Pasta
01 - 12 oz penne or rigatoni pasta
→ Sauce
02 - 1 cup plain Greek yogurt (2% or whole milk)
03 - 1 cup low-sodium chicken broth
04 - 1 cup grated Parmesan cheese
05 - 3 cloves garlic, minced
06 - 2 tbsp unsalted butter
07 - 2 tbsp all-purpose flour
08 - 1/2 tsp salt
09 - 1/2 tsp black pepper
10 - 1/4 tsp ground nutmeg
→ Chicken & Add-ins
11 - 2 cups cooked rotisserie chicken, shredded
12 - 1 cup baby spinach, roughly chopped
13 - 1/2 cup sun-dried tomatoes, chopped (optional)
→ Topping
14 - 1/2 cup shredded mozzarella cheese
15 - 2 tbsp grated Parmesan
# How to Make:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to boil. Add pasta and cook until al dente according to package directions. Drain and reserve.
03 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
04 - Sprinkle flour over the garlic mixture and stir constantly for 1 minute to form a paste.
05 - Gradually pour chicken broth into the skillet while whisking continuously until the mixture is smooth and slightly thickened.
06 - Remove from heat. Whisk in Greek yogurt, Parmesan, salt, pepper, and nutmeg until fully combined and creamy.
07 - Add shredded chicken, spinach, and sun-dried tomatoes to the sauce. Stir until evenly distributed.
08 - Transfer cooked pasta to a large mixing bowl. Pour sauce mixture over pasta and toss until every strand is coated.
09 - Transfer the pasta and sauce combination to the prepared baking dish. Distribute mozzarella and additional Parmesan evenly across the top.
10 - Bake uncovered for 20-25 minutes until cheese is melted and edges bubble.
11 - Allow the bake to rest for 5 minutes before portioning. This allows the sauce to set slightly.
