Greek Yogurt Chicken Alfredo Bake (Print Version)

Lighter Alfredo with Greek yogurt, rotisserie chicken, and pasta baked to golden perfection.

# What You'll Need:

→ Proteins

01 - 3 cups cooked rotisserie chicken, shredded
02 - 2 cups plain Greek yogurt, 2% or whole milk
03 - 1 cup shredded part-skim mozzarella cheese
04 - 1/2 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 1/2 cups low-sodium chicken broth
10 - 1 teaspoon Italian seasoning
11 - 1/2 teaspoon salt, or to taste
12 - 1/2 teaspoon black pepper
13 - Pinch of red pepper flakes, optional

→ Topping

14 - 1/4 cup grated Parmesan cheese
15 - 2 tablespoons chopped fresh parsley for garnish

# How to Make:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Cook pasta in salted boiling water until just al dente. Drain and set aside.
03 - In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
04 - Add chicken broth, Italian seasoning, salt, black pepper, and red pepper flakes. Simmer for 2 to 3 minutes.
05 - Reduce heat to low. Stir in Greek yogurt, 1 cup mozzarella, and 1/2 cup Parmesan until smooth and creamy. Do not boil.
06 - Fold in shredded rotisserie chicken and chopped spinach. Cook for 1 to 2 minutes until spinach wilts slightly.
07 - Combine cooked pasta and sauce mixture in a large bowl. Mix well to coat everything evenly.
08 - Transfer mixture to the prepared baking dish. Sprinkle with remaining 1/4 cup Parmesan cheese.
09 - Bake for 20 to 25 minutes, until bubbly and golden on top.
10 - Let cool for 5 minutes. Garnish with chopped parsley before serving.

# Expert Advice:

01 -
  • It tastes like comfort food but the protein count will actually make you feel good about what you're eating.
  • Rotisserie chicken means you skip the cooking step that usually intimidates people, so this comes together in under an hour.
  • The Greek yogurt sauce gets creamy without feeling heavy, and you'll taste that subtle tang that makes everything more interesting.
02 -
  • Never let the yogurt sauce boil or it'll separate into grainy curds and watery liquid, which is why patience and low heat are non-negotiable here.
  • Cook your pasta slightly under al dente because it finishes cooking in the oven, and overcooked pasta in a bake is texture disaster.
  • Taste your sauce before it goes in the oven because that's your last chance to adjust seasoning when you can actually taste it clearly.
03 -
  • Save a cup of pasta water before draining because if your sauce ever looks too thick after it's all combined, a splash of that starch-filled water brings it right back to creamy without breaking the yogurt.
  • Buy the best rotisserie chicken you can find because it's already your main protein and it's worth the couple of extra dollars for chicken that actually tastes like something.
  • Make this dish ahead and bake it the next day because the flavors develop overnight and it bakes more evenly when it's coming up to temperature from cold.
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