Ingredients:

  • 16 oz spaghetti
  • 1 lb cooked chicken breast, shredded
  • 1/2 cup reserved pasta water
  • 4 oz Neufchâtel cheese, softened
  • 1 cup plain non-fat Greek yogurt
  • 10.5 oz low-sodium cream of chicken soup
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1.5 cups sharp white cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup fresh parsley, chopped

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. Boil the spaghetti in salted water, removing it 2 minutes before the package directions suggest for al dente. Reserve 1/2 cup of the starchy pasta water before draining.
  3. In a large mixing bowl, whisk together the softened Neufchâtel cheese, Greek yogurt, low-sodium cream of chicken soup, garlic powder, onion powder, and smoked paprika until smooth.
  4. Fold the shredded cooked chicken and drained spaghetti into the sauce mixture. Add the reserved pasta water gradually to emulsify the sauce until it evenly coats the noodles.
  5. Transfer the mixture to the prepared baking dish. Top evenly with the shredded sharp white cheddar and mozzarella cheese.
  6. Bake for 25 minutes. Increase the oven temperature to 400°F (200°C) for the final 10 minutes to achieve a golden, mahogany-colored crust. Garnish with fresh parsley before serving.