# Components:
→ Pasta
01 - 12 oz penne or rigatoni pasta
→ Sauce
02 - 1 cup plain Greek yogurt (2% or whole milk)
03 - 1 cup low-sodium chicken broth
04 - 1 cup grated Parmesan cheese
05 - 3 cloves garlic, minced
06 - 2 tablespoons unsalted butter
07 - 2 tablespoons all-purpose flour
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - 1/4 teaspoon ground nutmeg
→ Chicken & Add-ins
11 - 2 cups cooked rotisserie chicken, shredded
12 - 1 cup baby spinach, roughly chopped
13 - 1/2 cup sun-dried tomatoes, chopped (optional)
→ Topping
14 - 1/2 cup shredded mozzarella cheese
15 - 2 tablespoons grated Parmesan cheese
# Method:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Cook pasta in a large pot of salted boiling water until al dente. Drain and set aside.
03 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in flour and cook for 1 minute, stirring constantly.
04 - Gradually whisk chicken broth into the roux, stirring until smooth and slightly thickened.
05 - Remove pan from heat. Whisk in Greek yogurt, Parmesan, salt, pepper, and nutmeg until creamy and well combined.
06 - Add shredded chicken, spinach, and sun-dried tomatoes to the sauce. Stir until evenly distributed.
07 - Combine cooked pasta with sauce in a large bowl. Mix thoroughly until pasta is evenly coated.
08 - Pour entire pasta mixture into prepared baking dish. Sprinkle mozzarella and Parmesan cheese evenly over the top.
09 - Bake uncovered for 20-25 minutes until cheese is melted and bubbling at the edges.
10 - Remove from oven and let rest for 5 minutes before serving to allow flavors to set.
