Greek Yogurt Chicken Ranch Pasta Bake — Light & Protein-Packed

This is the kind of cozy, weeknight pasta bake that tastes indulgent but won’t weigh you down. Tender chicken, al dente pasta, and a creamy ranch sauce come together fast, thanks to Greek yogurt for a lighter twist. It’s simple, family-friendly, and great for meal prep.

If you love creamy casseroles but want something a little fresher and higher in protein, this one checks all the boxes. You’ll get that familiar ranch flavor with a clean finish and just the right amount of melty cheese on top.

What Makes This Recipe So Good

• Light but satisfying: Greek yogurt gives you a creamy texture without heavy cream, keeping the dish bright and protein-rich.
• Big ranch flavor: Ranch seasoning blends into the sauce, coating every bite without overpowering it.
• Weeknight-friendly: Uses cooked chicken and pantry staples. You can assemble it in 15–20 minutes and bake.
• Great for leftovers: It reheats beautifully, and the sauce stays creamy with a splash of milk.
• Flexible: Swap veggies, cheeses, or pasta shapes to match what you have.

Shopping List

• Pasta: 12 ounces short pasta (penne, rotini, or shells)
• Chicken: 2 to 3 cups cooked chicken, shredded or diced (rotisserie works great)
• Greek yogurt: 1 1/2 cups plain, 2% or whole milk for best creaminess
• Ranch seasoning: 2 to 3 tablespoons dry ranch mix (homemade or store-bought)
• Milk: 1/2 to 3/4 cup (2% or whole)
• Chicken broth: 1/2 cup, low-sodium
• Cheese: 1 1/2 cups shredded mozzarella or Monterey Jack, plus 1/4 cup grated Parmesan
• Vegetables: 1 1/2 cups broccoli florets (fresh or frozen), 1 cup frozen peas (optional)
• Aromatics: 2 cloves garlic, minced; 1 small onion, finely chopped (optional)
• Olive oil or butter: 1 to 2 tablespoons
• Lemon juice: 1 to 2 teaspoons, to brighten the sauce
• Salt and pepper: To taste
• Optional add-ins: 3–4 slices cooked turkey bacon, crumbled; fresh parsley or chives

How to Make It

1. Heat the oven: Preheat to 375°F (190°C).

   Grease a 9×13-inch baking dish.

2. Cook the pasta: Boil in well-salted water until just shy of al dente (about 1 minute less than package directions). Reserve 1/2 cup pasta water, then drain.
3. Blanch the broccoli: In the last 2 minutes of pasta cooking, add broccoli to the pot. Drain with the pasta.

   If using frozen broccoli, thaw and pat dry.

4. Sauté aromatics: In a skillet, warm olive oil over medium heat. Add onion and cook 3–4 minutes until soft. Stir in garlic for 30 seconds until fragrant.

   Remove from heat.

5. Make the sauce: In a large bowl, whisk Greek yogurt, ranch seasoning, milk, and chicken broth until smooth. Add lemon juice. Adjust consistency with an extra splash of milk if too thick.

   Season with pepper and a pinch of salt if needed.

6. Combine: Add pasta, broccoli, chicken, peas (if using), sautéed aromatics, 1 cup mozzarella, and Parmesan to the bowl. Toss until coated. If dry, add a little reserved pasta water.
7. Assemble: Transfer to the baking dish.

   Top with remaining mozzarella. Sprinkle crumbled turkey bacon on top if using.

8. Bake: Bake uncovered for 18–22 minutes, until the cheese is melted and the edges are bubbling.
9. Finish and serve: Let rest 5 minutes so it sets. Garnish with chopped parsley or chives.

   Taste and add a squeeze more lemon if you like brightness.

Keeping It Fresh

• Storage: Cool completely, then cover and refrigerate for up to 4 days.
• Reheating: Warm individual portions in the microwave with a splash of milk to loosen the sauce. For the oven, cover with foil and heat at 325°F until warmed through.
• Freezing: Assemble but don’t bake. Wrap tightly and freeze up to 2 months.

  Thaw overnight in the fridge, then bake as directed, adding 5–10 minutes if needed.

• Meal prep tip: Keep extra ranch seasoning on hand to refresh flavor after reheating.

Why This is Good for You

• High protein: Chicken and Greek yogurt deliver solid protein to keep you full and support muscle repair.
• Lighter dairy: Greek yogurt brings creaminess with fewer calories and more nutrients than heavy cream.
• Balanced macros: You get lean protein, energizing carbs, and a moderate amount of fat from cheese and yogurt.
• Veggie boost: Broccoli and peas add fiber, vitamins, and color without extra fuss.
• Sodium control: Using low-sodium broth and salting to taste helps you manage overall salt intake.

Pitfalls to Watch Out For

• Overcooked pasta: It will keep cooking in the oven. Keep it just shy of al dente for the best texture.
• Broken sauce: Boiling yogurt can curdle. Keep heat moderate and avoid simmering the sauce on the stove.

  Bake gently.

• Too salty: Ranch seasoning varies. Taste the sauce before adding extra salt, especially if using regular broth.
• Watery casserole: Don’t add soaking-wet frozen veggies. Pat them dry, and use pasta water sparingly—just enough to loosen.
• Dry leftovers: Always reheat with a splash of milk to revive creaminess.

Recipe Variations

• Buffalo ranch: Add 2–3 tablespoons buffalo sauce to the yogurt mixture and top with crumbled blue cheese.
• Spinach and artichoke: Fold in 2 cups chopped baby spinach and 1 cup chopped marinated artichoke hearts.

  Use mozzarella and a touch of cream cheese for richness.

• Turkey and bacon: Swap chicken for ground turkey and add crisp turkey bacon for a club-sandwich vibe.
• Gluten-free: Use your favorite gluten-free pasta and check that your ranch mix is certified gluten-free.
• Veggie-loaded: Add sautéed mushrooms, bell peppers, or zucchini. Roast them first to drive off moisture and deepen flavor.
• Cheese swap: Try provolone, fontina, or pepper jack for a different melt and flavor profile.
• Herb-forward: Stir in fresh dill, chives, and parsley with a little extra lemon for a bright, garden feel.

FAQ

Can I use nonfat Greek yogurt?

Yes, but the sauce will be tangier and less silky. For the best texture, use 2% or whole milk yogurt.

If using nonfat, add a drizzle of olive oil or an extra 1/4 cup mozzarella to help with mouthfeel.

What chicken works best?

Leftover roasted chicken, rotisserie chicken, or poached chicken breast all work well. Dark meat adds more moisture and flavor, but use what you have.

How do I make homemade ranch seasoning?

Mix 1 tablespoon dried parsley, 2 teaspoons dried dill, 1 teaspoon each garlic powder and onion powder, 1/2 teaspoon ground black pepper, 1/2 teaspoon salt, and a pinch of paprika. Adjust salt to taste.

Can I make it ahead?

Yes.

Assemble the casserole up to 24 hours in advance, cover, and refrigerate. Bake straight from the fridge, adding 5–10 extra minutes as needed.

What pasta shape holds the sauce best?

Short, ridged shapes like penne, rotini, or rigatoni grip the creamy sauce and bake evenly. Shells are great if you like pockets of sauce.

How do I keep the yogurt from curdling?

Don’t boil it, and avoid direct high heat.

Whisk with milk and broth, then bake gently. A little lemon juice helps stabilize the sauce and keeps the flavor bright.

Is there a dairy-free option?

You can use thick, unsweetened dairy-free yogurt (like a coconut or almond-based Greek-style) and dairy-free cheese shreds. Taste and adjust ranch seasoning since flavors may vary.

In Conclusion

This Greek Yogurt Chicken Ranch Pasta Bake is creamy, comforting, and smartly balanced.

It’s simple to make, adaptable to your fridge, and full of protein without the heaviness of classic casseroles. Keep the pasta slightly undercooked, season thoughtfully, and don’t forget that splash of milk when reheating. With a few easy steps, you’ll have a weeknight favorite that feels both wholesome and crave-worthy.