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Dinner recipe · from the recipe book

Chicken, Mushroom and Spinach Yogurt Pasta Bake

Tender penne and juicy chicken thighs in a tangy, garlicky yogurt sauce with mushrooms and spinach, under a crisp golden Parmesan crust.

Chicken, Mushroom and Spinach Yogurt Pasta Bake

Ingredients

  • 12⅔ cups3,000 gWater
  • 1⅛ tsp7 gSalt
  • 10½ oz300 gPasta, drypenne or rigatoni
  • 1 lb500 gChicken thighs, boneless skinlesscut into 1-inch pieces
  • 1½ tbsp20 gOlive oil
  • 1 medium110 gYellow oniondiced
  • 3¼ cups sliced225 gWhite mushroomssliced
  • 4 cloves12 gGarlicminced
  • 1 tsp1 gDried thyme
  • 5 cups loosely packed150 gBaby spinachroughly chopped
  • 2 containers (6 oz)340 gPlain Greek yogurt, nonfatat room temperature
  • ½ cup120 gLow-sodium chicken broth
  • 1 tbsp8 gCornstarch
  • 2 tsp4 gLemon zest
  • ½ tsp1 gBlack pepper
  • ½ cup grated50 gGrated Parmesan
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Preheat the oven to 400°F (200°C) and set out a 9x13-inch baking dish.
  2. Bring the water to a boil in a large pot with half of the salt. Add the pasta and cook 2 minutes less than the package says, then drain and set aside.
  3. While the pasta cooks, heat half of the olive oil in a large skillet over medium-high heat. Season the chicken thigh pieces with a quarter of the salt and brown them 5 to 6 minutes until cooked through to 165°F (74°C). Move the chicken to a plate.
  4. Add the remaining half of the olive oil to the skillet with the onion and mushrooms; cook 6 to 7 minutes until the mushrooms are browned. Stir in the garlic and thyme for 1 minute.
  5. Add the spinach to the skillet and stir until just wilted, then take the skillet off the heat.
  6. Make the yogurt sauce: in a large bowl, whisk the Greek yogurt, chicken broth, cornstarch, lemon zest, black pepper and the remaining quarter of the salt until smooth. The cornstarch keeps the yogurt from splitting in the oven.
  7. Add the drained pasta, the chicken and the mushroom-spinach mixture to the yogurt sauce and fold until everything is coated.
  8. Spread the mixture in the baking dish and scatter the Parmesan evenly over the top.
  9. Bake 20 to 25 minutes, until bubbling at the edges and the Parmesan is golden.
  10. Rest 5 minutes, then sprinkle with the parsley and serve.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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