High-Protein Chicken Pasta Bake

⏱️ Time Breakdown

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 6 servings

📝 Ingredients List

• 1 lb boneless skinless chicken breast, cubed
• 12 oz protein-enriched penne or whole wheat pasta
• 2 cups marinara sauce (no sugar added)
• 1 cup Greek yogurt (plain, full fat for creaminess)
• 2 cups baby spinach
• 1.5 cups shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and black pepper to taste

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large skillet or frying pan
• Sharp knife
• Cutting board
• Measuring cups & spoons
• Mixing bowls
• Wooden spoon or spatula
• 9×13 inch baking dish

Step-by-Step Instructions

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Grease a 9×13 baking dish lightly with olive oil.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions for al dente. Drain and set aside.
3. Sear the Chicken: While the pasta cooks, heat a skillet over medium-high heat. Add cubed chicken, seasoning with garlic powder, salt, and pepper. Cook for 5–7 minutes until golden brown and cooked through. 🍗
4. Combine the Sauce: In a large mixing bowl, stir together the marinara sauce and Greek yogurt until smooth. Add the cooked pasta, seared chicken, and spinach. Mix until well coated.
5. Assemble and Bake: Pour the mixture into the prepared baking dish. Top evenly with mozzarella and parmesan cheese. ✨
6. Bake: Bake for 15–20 minutes, or until the cheese is bubbling and slightly golden brown. Let cool for 5 minutes before serving. Enjoy! 😋

💡 Pro Tips

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.
• Protein Boost: You can add extra protein by mixing in some canned chickpeas or using a chickpea-based pasta.
• Vegetable Load: Feel free to stir in diced zucchini or bell peppers during the chicken searing phase for extra fiber.

Variations

For a Mediterranean twist, stir in sliced kalamata olives and sun-dried tomatoes. If you prefer a spicy kick, add half a teaspoon of crushed red pepper flakes to the sauce.

FAQ

Can I use different pasta? Yes, any short-cut pasta like rotini or rigatoni works perfectly for holding the sauce.

Is this recipe freezer-friendly? Absolutely! Assemble the bake but wait to add the cheese, freeze, and then top with cheese before baking from frozen (add 10 minutes to the bake time).