Description
An elegant, modern take on comfort that combines creamy sauce, tender chicken, and a crisp, golden topping, offering a high-protein twist on a classic.
Ingredients
Scale
- 12 oz high-protein pasta (lentil or chickpea penne), cooked al dente and drained
- 1 lb boneless, skinless chicken breasts, trimmed and halved crosswise
- 2 Tbsp unsalted butter, room temperature
- 3 cloves garlic, finely minced
- 2 cups low-sodium chicken broth
- 1 cup whole milk or 2% milk
- 1 cup plain Greek yogurt (full-fat for richness)
- 1 cup grated Parmesan cheese, plus extra for grating
- 2 tsp Dijon mustard
- Salt and freshly ground black pepper, to taste
- 1 cup shredded mozzarella
- 1/2 cup panko breadcrumbs or finely crushed crackers
- 2 Tbsp olive oil
- Fresh parsley, finely chopped (for garnish)
- Optional: a pinch of red pepper flakes or freshly grated lemon zest
Instructions
- Preheat the oven to 400°F (205°C). Lightly oil a 9×13-inch baking dish.
- Season chicken with salt and pepper. Heat 1 Tbsp olive oil in a skillet over medium-high heat. Sear chicken 3–4 minutes per side until well-browned but not fully cooked; remove and let rest.
- Lower heat to medium, add butter and minced garlic to the same skillet. Sauté until aromatic and just golden (about 30–45 seconds).
- Pour in the remaining chicken broth and milk; bring to a gentle simmer. Whisk in Dijon, then reduce heat and stir in Greek yogurt and Parmesan until the sauce is silky and slightly thickened. Adjust seasoning.
- Slice the rested chicken into thick ribbons. Fold cooked pasta and sliced chicken into the sauce until evenly coated. Transfer mixture to the prepared baking dish and smooth the surface.
- Combine mozzarella, panko, and 1 Tbsp olive oil; scatter evenly over the pasta. Finish with a light grating of Parmesan.
- Bake 18–22 minutes until the edges bubble and the top is golden brown. For an especially crisp finish, broil 1–2 minutes—watch closely.
- Let the casserole rest 5 minutes before garnishing with parsley and a crack of black pepper. Serve warm.
Notes
Use high-protein pasta for better structure; temper the yogurt by whisking in warm sauce first to prevent curdling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg