Ingredients
Scale
- 2 oz uncooked ziti pasta
- 1.5 lb chicken breast, diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 1 tablespoon olive oil
- 8-ounce cream cheese, softened
- ¾ cup plain Greek yogurt
- ¼ cup milk
- 1 ½ cups shredded mozzarella cheese, divided
- ½ cup shredded Parmesan cheese
- 10-ounce frozen spinach, thawed and squeezed dry
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 2 cloves garlic, minced
- Optional: fresh parsley, for garnish
Instructions
- Bring a large pot of salted water to a rolling boil. Cook the ziti following the package directions until tender but still firm. Drain and set aside.
- Toss the diced chicken with ¼ teaspoon salt, ¼ teaspoon pepper, garlic powder, and onion powder.
- Warm the olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 6 to 8 minutes, stirring now and then, until fully cooked and lightly browned. Take off the heat.
- In a large bowl, beat the softened cream cheese until smooth. Add the Greek yogurt and milk, stirring until the mixture is creamy and well blended.
- Fold in ¾ cup of the mozzarella, the Parmesan, minced garlic, and the remaining salt and pepper.
- Add the cooked pasta, chicken, spinach, and chopped artichokes. Stir until everything is evenly coated in the sauce.
- Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
- Transfer the mixture to the prepared dish and spread it out evenly. Top with the remaining mozzarella.
- Bake uncovered for 25 to 30 minutes, until the cheese is melted and bubbly. Switch to broil for 1 to 2 minutes, keeping a close eye on it, until the top turns lightly golden.
- Remove from the oven and let it sit for about 5 minutes. Finish with fresh parsley if you like, then serve and enjoy.
- Prep Time: 15 minutes
- Cook Time: 35
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 476
- Sugar: 4.4 g
- Sodium: 571.8 mg
- Fat: 17.4 g
- Carbohydrates: 40.1 g
- Fiber: 3.8 g
- Protein: 39.5 g
- Cholesterol: 101.7 mg