Description
This HEALTHY Chicken and Broccoli Pasta Bake combines all your favorite comfort food flavors without the guilt – creamy, cheesy goodness that’s actually good for you!
Ingredients
Scale
- 8 oz (225g) whole grain pasta (penne, rotini, or fusilli)
- 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 4 cups (280g) fresh broccoli florets, cut into bite-sized pieces
- 1 medium onion, finely diced (about 1 cup)
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon whole wheat flour
- 1½ cups (360ml) low-fat milk
- ½ cup (120g) plain Greek yogurt (2% or full-fat)
- 1 cup (115g) reduced-fat shredded mozzarella cheese, divided
- ¼ cup (25g) grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ¼ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons whole wheat breadcrumbs (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish. Cook pasta for 2 minutes less than package directions, adding broccoli during final 2 minutes. Drain and set aside.
- Season chicken with salt, pepper, and a pinch of Italian seasoning. Heat olive oil in a large skillet over medium-high heat and cook chicken until nearly done, about 5-6 minutes. Remove to a plate.
- In the same skillet, sauté onion until translucent, about 3-4 minutes. Add garlic and cook 30 seconds. Sprinkle with flour and cook 1 minute, stirring constantly.
- Gradually whisk in milk and bring to a gentle simmer until slightly thickened, about 3-4 minutes.
- Remove from heat, cool slightly, then stir in Greek yogurt. Add ¾ cup mozzarella and all Parmesan, stirring until melted. Season with Italian seasoning, paprika, red pepper flakes, salt, and pepper.
- Fold in pasta, broccoli, and chicken. Transfer to baking dish and top with remaining cheese and breadcrumbs if using.
- Cover with foil and bake 20 minutes, then uncover and bake 5-10 minutes more until golden and bubbly. Let rest 5 minutes before serving.