You know those nights when you’re craving something creamy and comforting but don’t want to undo all your healthy eating? That’s exactly why I created this Healthy Creamy Tomato Chicken Pasta Casserole! It’s become my go-to weeknight lifesaver – packed with flavor but light enough that I don’t feel guilty going back for seconds. The secret? Greek yogurt instead of heavy cream gives it that rich texture without all the fat. My kids actually cheer when they smell it baking – and that’s saying something for a dish loaded with protein and veggies! Trust me, this is the kind of meal that makes healthy eating feel like a treat.
Why You’ll Love This Healthy Creamy Tomato Chicken Pasta Casserole
Oh my goodness, where do I even start? This casserole checks ALL the boxes:
- Weeknight magic: Ready in just 35 minutes – faster than waiting for pizza delivery!
- Creamy without the guilt: Greek yogurt gives that luscious texture but keeps it light
- Flavor bomb: The garlic-basil-tomato combo will have everyone asking for seconds
- Kid-approved: My picky eaters gobble this up (they never suspect how healthy it is)
- Meal prep hero: Tastes even better reheated for lunch the next day
Honestly, I make this at least twice a month because it never fails to please. The leftovers? They mysteriously disappear from the fridge…
Ingredients for Healthy Creamy Tomato Chicken Pasta Casserole
Here’s what you’ll need to make this dreamy casserole – I promise it’s all simple stuff you probably have already! The magic is in how we combine them:
- 2 cups cooked pasta (I use whole wheat penne, but any short pasta works)
- 1 lb chicken breast, diced into bite-sized pieces (boneless, skinless)
- 1 cup tomato sauce (pack it into the measuring cup – no watery sauce allowed!)
- 1/2 cup Greek yogurt (full-fat gives creaminess, but low-fat works too)
- 1/2 cup shredded mozzarella (freshly grated melts SO much better)
- 1 tsp garlic powder (or 2 fresh cloves if you’re feeling fancy)
- 1 tsp dried basil (or a handful of fresh if you’ve got it)
- 1/2 tsp salt (I use kosher – adjust to taste)
- 1/4 tsp black pepper (freshly cracked is best)
- 1 tbsp olive oil (for cooking that chicken to perfection)
Quick swaps: Use turkey instead of chicken, marinara instead of plain tomato sauce, or ricotta if you’re out of Greek yogurt. No judgment here!
Equipment Needed
Don’t worry – you won’t need any fancy gadgets for this casserole! Just grab these basics from your kitchen:
- 9×13 inch baking dish (or similar size – mine’s a bit stained from overuse!)
- Large mixing bowl for combining all that goodness
- Skillet to cook the chicken (nonstick makes cleanup easy)
- Measuring cups and spoons (no eyeballing – the yogurt ratio is key!)
- Wooden spoon or spatula for stirring (I’ve broken one too many plastic ones being overzealous)
That’s it! Now let’s get cooking – your future self will thank you when there’s minimal cleanup.
How to Make Healthy Creamy Tomato Chicken Pasta Casserole
Okay, let’s get cooking! This comes together so easily – I’ve made it half-asleep after long days and it still turns out perfect. Just follow these simple steps and you’ll have a bubbling, cheesy masterpiece in no time.
Step 1: Prep the Chicken
First things first – heat that olive oil in your skillet over medium heat. Add your diced chicken and cook until there’s no pink left (about 5-7 minutes). Don’t overcook it though – we want juicy chicken, not hockey pucks! I like to sprinkle a pinch of salt and pepper while it cooks for extra flavor. When it’s done, set it aside while we make the magic sauce.
Step 2: Mix the Sauce
Now for the creamy goodness! In your mixing bowl, combine the tomato sauce, Greek yogurt, garlic powder, basil, salt, and pepper. Stir it really well – I mean REALLY well – until it’s completely smooth. No yogurt lumps allowed! This creamy tomato mixture is what makes the whole dish sing. Taste it and adjust the seasonings if needed (I sometimes add an extra pinch of garlic powder because… well, garlic).
Step 3: Assemble and Bake
Time to bring it all together! In your baking dish, mix the cooked pasta, chicken, and sauce until everything’s coated evenly. Top with that glorious mozzarella cheese – don’t skimp! Pop it in your preheated 375°F oven for about 20 minutes. You’ll know it’s ready when the cheese is golden and bubbly around the edges. Oh, that smell! Let it sit for 5 minutes before serving (if you can resist diving in immediately).
Tips for the Best Healthy Creamy Tomato Chicken Pasta Casserole
After making this casserole more times than I can count, I’ve learned a few tricks that take it from good to “oh-my-goodness-I-need-the-recipe” amazing:
- Freshly grate your mozzarella – the pre-shredded stuff just doesn’t melt as beautifully
- Let it rest 5 minutes after baking – this helps the sauce thicken up perfectly
- Undercook your pasta slightly – it’ll finish cooking in the oven and stay al dente
- Use full-fat Greek yogurt if you can – it makes the sauce extra luxurious
- Broil for 2 minutes at the end if you want that gorgeous golden-brown cheese crust
These little touches make all the difference – your family will think you spent hours in the kitchen!
Variations for Healthy Creamy Tomato Chicken Pasta Casserole
The beauty of this recipe? You can tweak it a hundred ways and it’s still delicious! Here are my favorite spins:
- Veggie-packed: Stir in a handful of fresh spinach or sautéed mushrooms when assembling
- Turkey twist: Swap chicken for ground turkey (brown it first with some Italian seasoning)
- Meatless magic: Use chickpeas or white beans instead of chicken for a vegetarian version
- Gluten-free: Any GF pasta works great – I love brown rice penne in this
- Extra cheesy: Add a sprinkle of parmesan or ricotta dollops before baking
See? Endless possibilities! What combo will you try first? For more casserole inspiration, check out this healthy creamy broccoli chicken crescent bake.
Serving Suggestions
Oh, the possibilities! This casserole shines bright all on its own (my kids often eat it straight from the baking dish), but here’s how I love to serve it:
- With garlic bread for mopping up that creamy sauce
- A simple green salad with lemon vinaigrette to balance the richness
- Roasted veggies like zucchini or broccoli on the side
Portion-wise, this makes about 4 generous servings – unless you’re feeding teenage boys, then maybe just 2! (Kidding… mostly.) If you’re looking for a lighter side, consider this healthy marinated cucumbers onions tomatoes salad.
Storage and Reheating
Here’s the best part – this casserole tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I prefer the oven (350°F for 15 minutes) to keep that perfect texture, but the microwave works in a pinch – just stir halfway through. Pro tip: Add a splash of water before reheating to keep it creamy. And remember – never leave it out more than 2 hours at room temperature. Food safety first, my friends!
Nutritional Information
Here’s the scoop on what you’re getting in each delicious serving of this casserole (based on my exact recipe):
- 320 calories – perfect for a satisfying meal
- 28g protein to keep you full for hours
- 8g fat (only 3g saturated) – creamy without the guilt!
- 30g carbs with 5g fiber from that whole wheat pasta
Remember – these numbers might change slightly depending on your exact ingredients (like using low-fat yogurt or adding extra cheese). But no matter what, you’re getting a balanced meal that tastes way too good to be this good for you!
Frequently Asked Questions
Can I use sour cream instead of Greek yogurt?
Absolutely! While Greek yogurt gives that perfect tang and protein boost, sour cream works beautifully too. Just use the same amount – the sauce will be slightly richer. My grandma actually used sour cream in her original version before Greek yogurt became popular!
How can I make this vegetarian?
Easy peasy! Swap the chicken for chickpeas, white beans, or even diced tofu. I love using roasted cauliflower florets – they soak up all that creamy tomato goodness. Just adjust baking time to 15 minutes since you’re not cooking raw meat.
What pasta holds up best in this casserole?
Short, sturdy shapes like penne, rotini, or farfalle are my go-tos. They trap the sauce perfectly without getting mushy. Pro tip: Undercook your pasta by 1-2 minutes since it’ll keep cooking in the oven!
Can I freeze this casserole?
You bet! Assemble without cheese topping, wrap tightly, and freeze for up to 2 months. Thaw overnight in fridge, add cheese, then bake as directed (adding 5-10 extra minutes if needed). The sauce might separate slightly but still tastes amazing!
Now quit reading and go make this tonight – then come back and tell me how your family devoured it!
Print
Healthy Creamy Tomato Chicken Pasta Casserole in Just 35 Minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Low Fat
Description
A delicious and healthy creamy tomato chicken pasta casserole that’s easy to make and packed with flavor.
Ingredients
- 2 cups cooked pasta
- 1 lb chicken breast, diced
- 1 cup tomato sauce
- 1/2 cup Greek yogurt
- 1/2 cup shredded mozzarella cheese
- 1 tsp garlic powder
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a pan and cook chicken until no longer pink.
- Mix tomato sauce, Greek yogurt, garlic powder, basil, salt, and pepper in a bowl.
- Combine cooked pasta, chicken, and sauce mixture in a baking dish.
- Sprinkle mozzarella cheese on top.
- Bake for 20 minutes or until cheese is melted and bubbly.
Notes
- Use whole wheat pasta for extra fiber.
- Substitute chicken with tofu for a vegetarian option.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian