Save My kitchen smelled like butter and garlic on a Tuesday night when I realized rotisserie chicken didn't have to mean boring leftovers. I'd grabbed one from the store out of pure laziness, but instead of shredding it into a sad salad, I decided to build something warm and creamy around it. Greek yogurt sat in my fridge, and I thought, why not swap it in for heavy cream? That single decision turned a weeknight dinner into something my family actually asked me to make again.
I remember my partner walking through the door mid-bake, and the kitchen was clouded with the kind of smell that makes people stop in their tracks. When that dish came out bubbling and golden, three neighbors suddenly found reasons to pop by for dessert, and I had to admit it was actually dinner. That's when I knew this recipe had staying power.
Ingredients
- 12 oz penne or rigatoni pasta: Go for the sturdy shapes that catch sauce in their ridges and hollow centers, because that's where the flavor actually lives.
- 1 cup plain Greek yogurt (2% or whole milk): Don't grab the fat-free version, it'll taste thin and break when it heats, trust me on this one.
- 1 cup low-sodium chicken broth: This keeps the sauce creamy without overwhelming everything with salt once the cheese goes in.
- 1 cup grated Parmesan cheese: Freshly grated is non-negotiable here, the pre-shredded stuff has cellulose and won't melt as smoothly.
- 3 cloves garlic, minced: Use fresh garlic because jarred just tastes tired in comparison, and this sauce deserves better.
- 2 tbsp unsalted butter: The base of everything good that's about to happen, so don't cheap out on quality.
- 2 tbsp all-purpose flour: This thickens everything without making it feel starchy or heavy.
- 1/2 tsp salt and 1/2 tsp black pepper: These are your controls, so taste as you go and adjust to your preference.
- 1/4 tsp ground nutmeg: A whisper of this transforms the sauce from ordinary to something people can't quite put their finger on.
- 2 cups cooked rotisserie chicken, shredded: Buy it pre-made and shredded if you're short on time, the convenience is worth it.
- 1 cup baby spinach, roughly chopped: Fresh spinach wilts down significantly, so don't be shy with the amount.
- 1/2 cup sun-dried tomatoes, chopped (optional): These add pops of sweetness and complexity that make people wonder what your secret ingredient is.
- 1/2 cup shredded mozzarella cheese and 2 tbsp Parmesan for topping: The mozzarella gets melty and bubbly on top, while the Parmesan adds a sharp, salty finish.
Instructions
- Set the stage:
- Preheat your oven to 375°F and grease a 9x13-inch baking dish, because nothing's worse than this sticking.
- Get the pasta started:
- Boil a large pot of salted water and cook your pasta just shy of al dente, maybe a minute under the package time, since it's going into the oven where it'll keep cooking.
- Build your base:
- Melt butter in a large skillet over medium heat, then add your minced garlic and let it sizzle for about a minute until it's fragrant and golden.
- Make a roux:
- Sprinkle flour over the butter and garlic, stirring constantly for a minute to cook out that raw flour taste and create a paste that'll thicken everything.
- Whisk in the broth:
- Pour in your chicken broth slowly while whisking constantly, watching it transform from clumpy to silky and slightly thick.
- Cool it down before the yogurt:
- Take the pan off the heat because Greek yogurt hates high temperatures and will break if you're not careful. Whisk in the yogurt, Parmesan, salt, pepper, and nutmeg until the sauce is creamy and smooth.
- Fold in the good stuff:
- Stir in your shredded chicken, spinach, and sun-dried tomatoes, mixing until everything's evenly coated in that gorgeous sauce.
- Combine and transfer:
- Toss the cooked pasta with the sauce in a large bowl, making sure every piece gets coated, then pour it all into your prepared baking dish.
- Top and bake:
- Sprinkle the mozzarella and extra Parmesan over the top, then bake uncovered for 20 to 25 minutes until the cheese is melted and you can see it bubbling at the edges.
- Let it rest:
- Give it five minutes out of the oven before serving, this lets everything set so you get creamy bites instead of soupy ones.
Save One weekend my sister brought her two kids over, and I served them this without mentioning it was packed with protein. They actually finished their plates and asked for seconds, which never happens with the under-five crowd. That's when I realized comfort food and nutrition don't have to be enemies.
Why This Swap Works
Greek yogurt is thicker and tangier than sour cream, so it creates a sauce that's genuinely creamy without feeling heavy or requiring a nap afterward. The tang also plays beautifully against the nutmeg and Parmesan, creating layers of flavor that feel more interesting than traditional Alfredo. I used to think you needed heavy cream for richness, but this proved me wrong and saved me from grocery shopping guilt at the same time.
The Vegetable Question
Spinach is your baseline, but there's room to play here depending on what you have and what you're craving. Roasted mushrooms, steamed broccoli, or even sautéed zucchini slots in perfectly without changing the balance of the dish. The sun-dried tomatoes are optional but they add bursts of sweet-savory flavor that make people pause between bites and actually pay attention to what they're eating.
Make It Your Own
This recipe is flexible enough to adapt to what's in your pantry or what you're in the mood for. Whole-wheat pasta works beautifully if you want extra fiber, or add a pinch of red pepper flakes to the sauce if you like heat. The formula stays solid no matter how you customize it, which is the mark of a good recipe.
- Double batch it and freeze the second half unbaked, then bake straight from frozen with an extra 10 minutes in the oven.
- Swap rotisserie chicken for shredded turkey or even cooked shrimp if you're changing things up.
- Serve it with a crisp green salad and crusty bread so people can soak up every last bit of sauce.
Save This dish reminds me why cooking at home matters, especially when it's this easy and this good. Make it once and it'll become the recipe you turn to when you want to feel capable and feed people something real.
Recipe FAQ Section
- → Can I use chicken breasts instead of rotisserie chicken?
Yes, you can cook 2 boneless chicken breasts and shred them, or use leftover cooked chicken from another meal. Rotisserie chicken saves time and adds extra flavor to the dish.
- → What pasta shapes work best?
Penne and rigatoni are ideal because their ridges and tubes hold the creamy sauce well. Ziti, macaroni, or fusilli would also work nicely in this baked pasta dish.
- → Will the Greek yogurt taste tangy?
The tanginess from Greek yogurt balances the rich Parmesan and creates a lighter sauce. Using whole milk or 2% yogurt yields a creamier result than non-fat varieties.
- → Can I make this ahead of time?
Assemble everything up to step 9, cover tightly, and refrigerate for up to 24 hours. Bake for an additional 10 minutes since it will be cold, or let it come to room temperature first.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for 3-4 days. Reheat individual portions in the microwave or cover the baking dish with foil and warm in a 350°F oven.
- → Can I freeze this chicken Alfredo bake?
Yes, assemble the complete dish, wrap tightly in plastic and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.