Lighter Chicken Pasta Bake (Printable Version)
# What You'll Need:
→ For the Pasta
01 -
1 lb brown rice pasta (options like twists, tubes, spirals, or short tubes)
→ For the Sauce
02 -
6 crushed garlic cloves (roughly 2 tbsp)
03 -
2 tbsp unsalted butter
04 -
¼ cup all-purpose flour as thickener
05 -
2 ¾ cups your choice milk (skim, 2%, or full-fat all work fine)
06 -
1 can (14 oz) reduced sodium chicken stock (about 1 ¾ cups)
07 -
1 tsp onion powder
08 -
1 ½ tsp Mediterranean herb blend (or try ½ tsp dried thyme with 1 tsp dried basil)
09 -
¼ tsp hot pepper flakes
10 -
½ tsp freshly cracked black pepper
11 -
¾ tsp sea salt
→ Cheese Options
12 -
1 cup freshly grated Parmesan (divided into two parts)
13 -
1 cup torn or shredded mozzarella or provolone (about 4 oz, split in half)
→ Other Ingredients
14 -
½ cup thick Greek yogurt (2% works best)
15 -
3 ½ cups pulled cooked chicken (roughly 3 medium chicken breasts)
16 -
Handful of chopped fresh parsley for topping
# How to Make It:
01 -
Warm your oven to 375°F. Spray a big 9x13-inch baking dish with cooking spray.
02 -
Cook pasta just until firm to bite according to pack instructions. Drain thoroughly and put it back in the cooking pot.
03 -
Melt butter in a large frying pan on medium heat. Sprinkle in flour and keep stirring for about 1 minute. Add garlic and cook for half a minute till it gives off a nice smell.
04 -
Turn heat down low. Gradually add milk and chicken stock while whisking constantly to keep lumps away. Stir in herbs, onion powder, salt, black pepper, and pepper flakes. Let bubble gently while stirring now and then. After 8-10 minutes, it'll get a bit thicker. Remove from the stovetop.
05 -
Stir half cup Parmesan into your sauce. Let it cool slightly, then mix in Greek yogurt until it's all smooth.
06 -
Pour chicken and sauce mixture directly into the pot with pasta. Stir until everything's well combined.
07 -
Spoon half the pasta mix into your greased dish. Scatter half cup provolone on top. Add remaining pasta mixture and finish with leftover Parmesan and provolone.
08 -
Pop in oven for about 15-20 minutes. It's done when cheese melts, bubbles, and turns slightly golden. Rest for 5 minutes before dishing up.
# Additional Tips:
01 -
Watch your pasta cooking time and don't leave it in the oven too long.