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Creamy Chicken Baked Pasta

This simple dish is super creamy and delicious thanks to the whole milk Greek yogurt.

Ready in: Level: Easy
Prep: Cook: Yields: Serves 4


  • 2 c fusili noodles

  • 2 T butter

  • 2 T flour

  • 1 1/2 c Stonyfield Organic Lowfat Milk

  • 1/2 t salt

  • 1/4 t pepper

  • 2 c frozen veggie mixture (peas, carrots, corn, green beans or something similar)

  • 2 c cooked chicken (diced)

  • 3/4 c Stonyfield Organic Whole Milk Plain Greek Yogurt

  • 1 c shredded cheddar cheese


Step 1

Cook noodles according to package directions.

Step 2

During last minute of cooking, add frozen veggies to the pot. Drain pasta/veggies and set aside.

Step 3

Preheat oven to 350°.

Step 4

Add butter to the same pot and melt over medium-low heat.

Step 5

When melted, stir the flour into the butter and cook for 1-2 minutes, or until flour and butter have combined to create a smooth light brown mixture.

Step 6

Whisk in milk, salt and pepper, then stir frequently for about 10 minutes until the milk has thickened. It should be close to the consistency of a thin pudding.

Step 7

Remove from heat. Stir in the yogurt and ½ the cheese. When those have been incorporated, stir in the cooked pasta, veggies and chicken.

Step 8

Pour mixture into a baking dish, top with remaining 1/2 cup shredded cheese and bake for about 15 minutes or until cheese has melted.


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