High-protein twist on classic Alfredo featuring juicy chicken, tender pasta, and creamy Greek yogurt sauce.
# What You'll Need:
→ Proteins
01 - 3 cups cooked rotisserie chicken, shredded
02 - 2 cups plain Greek yogurt (2% or whole milk preferred)
03 - 1 cup shredded part-skim mozzarella cheese
04 - 0.5 cup grated Parmesan cheese
→ Pasta
05 - 12 oz penne or rigatoni pasta
→ Vegetables and Aromatics
06 - 2 cups fresh baby spinach, roughly chopped
07 - 3 cloves garlic, minced
→ Sauce and Seasonings
08 - 2 tablespoons olive oil
09 - 1.5 cups low-sodium chicken broth
10 - 1 teaspoon Italian seasoning
11 - 0.5 teaspoon salt or to taste
12 - 0.5 teaspoon black pepper
13 - Pinch of red pepper flakes, optional
→ Topping
14 - 0.25 cup grated Parmesan cheese
15 - 2 tablespoons chopped fresh parsley for garnish
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Cook pasta in salted boiling water until al dente. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, approximately 1 minute.
04 - Add chicken broth, Italian seasoning, salt, black pepper, and red pepper flakes to the skillet. Simmer for 2 to 3 minutes.
05 - Reduce heat to low. Stir in Greek yogurt, 1 cup mozzarella, and 0.5 cup Parmesan until smooth and creamy. Do not allow mixture to boil.
06 - Fold in shredded rotisserie chicken and chopped spinach. Cook for 1 to 2 minutes until spinach wilts slightly.
07 - Transfer cooked pasta to a large bowl and combine with sauce mixture. Mix thoroughly to coat pasta evenly.
08 - Transfer pasta mixture to the prepared baking dish. Sprinkle with remaining 0.25 cup Parmesan cheese.
09 - Bake for 20 to 25 minutes until bubbly and golden on top.
10 - Allow to cool for 5 minutes. Garnish with chopped parsley before serving.
