Greek Yogurt Chicken Alfredo Bake (Print Version)

Creamy, protein-packed pasta bake featuring rotisserie chicken in a tangy Greek yogurt Alfredo sauce with spinach and sun-dried tomatoes.

# 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 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

# How to Make:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish and set aside.
02 - Cook the 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.
04 - Stir in flour and cook for 1 minute, stirring constantly, to form a roux.
05 - Gradually whisk in chicken broth, stirring until smooth and slightly thickened.
06 - Remove pan from heat. Whisk in Greek yogurt, Parmesan, salt, pepper, and nutmeg until creamy.
07 - Add shredded chicken, spinach, and sun-dried tomatoes (if using) to the sauce. Stir until well combined.
08 - Combine cooked pasta and sauce mixture in a large bowl. Mix until pasta is evenly coated.
09 - Transfer everything to the prepared baking dish. Sprinkle with mozzarella and extra Parmesan.
10 - Bake uncovered for 20-25 minutes, until cheese is melted and bubbly.
11 - Let rest for 5 minutes before serving.

# Expert Advice:

01 -
  • High Protein: Each serving provides 39g of protein to keep you satisfied.
  • Time-Saving: Uses pre-cooked rotisserie chicken for a fast weeknight dinner.
  • Lighter Sauce: Greek yogurt adds creaminess and a pleasant tang without the heaviness of traditional cream.
  • Veggie Boost: Includes spinach and sun-dried tomatoes for extra nutrients and color.
02 -
  • Don't Overcook Pasta: Boil the pasta only until al dente, as it will continue to cook slightly in the oven.
  • Temperature Control: Remove the roux from the heat before whisking in the Greek yogurt to maintain a smooth, creamy consistency.
  • Let it Rest: Allow the bake to sit for 5 minutes after coming out of the oven; this helps the sauce thicken and set.
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