Rotisserie Chicken Noodle Pasta Bake
Kevin Alexander
Kevin Alexander
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326 Calories
28 g Carbs
41 g Protein
6 g Fat
Total Time
1 serving

Well, it's not your mom's homestyle chicken noodle soup, but it does the trick when you're pressed for cash and low on fitness fuel. All you need to do is purchase a rotisserie chicken from your local grocery store, remove the skin, and boom! You have instant, delicious protein for several meals.


  • 4 oz chicken, rotisserie, chopped
  • ⅓ cup shells whole-wheat pasta
  • ½ cup low-sodium chicken broth
  • 1 tbsp nonfat plain Greek yogurt
  • ¼ cup chopped carrots
  • ¼ cup stalk celery, finely diced
  • ¼ cup mushrooms, sliced
  • ½ bunch flat-leaf parsley
  • 1 tsp cumin
  • 1 dash black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Mrs Dash


  1. Set oven to 405 F.
  2. In a pot, boil and cook your wheat pasta. Rinse and set aside.
  3. Dice your raw carrots and mushrooms.
  4. Weigh and separate 4 oz baked chicken meat. In a small disposable ramekin or baking dish, add chicken, pasta, Greek yogurt, veggies, and seasonings. Stir with a spoon or mini-spatula.
  5. Pour chicken broth over the mixture, ensuring that a majority of the noodles are covered so that they won't burn when baking.
  6. Top with fresh parsley.
  7. Bake in the oven for 20-25 minutes. Remove from the oven and enjoy. If you are doing this as a prepped meal for the week, be sure to transfer contents to a microwave-safe container.