Creamy Chicken Baked Pasta

By Stonyfield

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

Ready In: 45 mins

Level: Easy

Prep: 10 mins

Cook: 35 mins

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
  • directions

    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.

    make it with yogurt instead!