Greek Yogurt Chicken Alfredo Bake (Print)

Creamy pasta bake with rotisserie chicken and Greek yogurt Alfredo sauce—a lighter, protein-packed comfort dish.

# Ingredients:

→ 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 and 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 with butter or cooking spray.
02 - Cook pasta in a large pot of salted boiling water until al dente. Drain and set aside.
03 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
04 - Stir in flour and cook for 1 minute, stirring constantly, to form a roux.
05 - Gradually whisk in chicken broth, stirring continuously until smooth and slightly thickened.
06 - Remove pan from heat. Whisk in Greek yogurt, Parmesan, salt, pepper, and nutmeg until creamy and well combined.
07 - Add shredded chicken, spinach, and sun-dried tomatoes to the sauce. Stir until evenly distributed.
08 - Combine cooked pasta with sauce mixture in a large bowl. Mix thoroughly until pasta is evenly coated.
09 - Pour pasta mixture into prepared baking dish. Sprinkle with mozzarella and additional Parmesan cheese.
10 - Bake uncovered for 20-25 minutes, until cheese is melted and bubbly.
11 - Remove from oven and let rest for 5 minutes before serving.

# Expert Tips:

01 -
  • The Greek yogurt cuts through richness with a bright tang that tastes indulgent without the heavy cream guilt.
  • Rotisserie chicken means you're actually done in 45 minutes, not wrestling with raw poultry on a Tuesday night.
  • It feeds four generously and tastes even better as leftovers, which is the real test of a keeper recipe.
02 -
  • Never add cold Greek yogurt to hot liquid or it will curdle into sad little flecks—always remove from heat first, then whisk it in slowly.
  • The pasta continues cooking as the casserole bakes, so intentionally cook it about a minute less than the box suggests or you'll end up with mush.
03 -
  • Buy your rotisserie chicken fresh and warm if possible—it shreds more easily and tastes fresher than cold chicken.
  • If you're making this ahead, assemble everything in the baking dish, cover it, and refrigerate for up to 24 hours. Just add 5 extra minutes to your baking time since it'll start cold.
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