Greek Yogurt Chicken Alfredo Bake (Printable version)

A lighter, protein-rich pasta bake featuring creamy Greek yogurt Alfredo sauce and tender rotisserie chicken.

# What You'll Need:

→ Pasta

01 - 12 oz penne or rigatoni pasta

→ Sauce

02 - 1 cup plain Greek yogurt (2% or whole milk)
03 - 1 cup low-sodium chicken broth
04 - 1 cup grated Parmesan cheese
05 - 3 cloves garlic, minced
06 - 2 tablespoons unsalted butter
07 - 2 tablespoons all-purpose flour
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - 1/4 teaspoon ground nutmeg

→ Chicken & Add-ins

11 - 2 cups cooked rotisserie chicken, shredded
12 - 1 cup baby spinach, roughly chopped
13 - 1/2 cup sun-dried tomatoes, chopped (optional)

→ Topping

14 - 1/2 cup shredded mozzarella cheese
15 - 2 tablespoons grated Parmesan cheese

# Directions:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish and set aside.
02 - Cook pasta in a large pot of salted boiling water until just al dente. Drain and set aside.
03 - In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in flour and cook for 1 minute, stirring constantly.
04 - Gradually whisk in chicken broth, stirring until smooth and slightly thickened.
05 - Remove pan from heat. Whisk in Greek yogurt, Parmesan, salt, pepper, and nutmeg until creamy and smooth.
06 - Add shredded chicken, spinach, and sun-dried tomatoes to the sauce. Stir until well combined.
07 - Combine cooked pasta and sauce mixture in a large bowl. Mix until pasta is evenly coated throughout.
08 - Transfer pasta mixture to the prepared baking dish. Sprinkle with mozzarella and extra Parmesan cheese.
09 - Bake uncovered for 20-25 minutes, until cheese is melted and bubbly.
10 - Let rest for 5 minutes before serving.

# Expert Tips:

01 -
  • It tastes indulgent and comforting while actually delivering serious protein without the guilt.
  • Everything comes together in under 45 minutes, which means weeknight dinners feel fancy without the stress.
  • Greek yogurt brings a subtle tanginess that makes people ask for the recipe before they even finish eating.
02 -
  • Do not skip the step of taking the pan off the heat before adding yogurt, because heat + yogurt can separate and turn your sauce grainy instead of creamy.
  • Cooking pasta to truly al dente matters here because it picks up residual cooking in the oven and stays tender instead of turning to mush.
03 -
  • Make the sauce while the pasta cooks so everything comes together at the same time and feels effortless.
  • Use whole milk or 2% Greek yogurt instead of fat-free, because the fat helps it stay creamy when heated.
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