Greek Yogurt Chicken Alfredo (Print Version)

Creamy pasta bake with Greek yogurt sauce, rotisserie chicken, and melted cheese topping.

# Components:

→ 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

# Method:

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 to form a roux.
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 well combined.
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. Transfer to prepared baking dish.
08 - Sprinkle mozzarella and extra Parmesan cheese over the pasta mixture.
09 - Bake uncovered for 20-25 minutes, until cheese is melted and bubbly.
10 - Let rest for 5 minutes before serving.

# Expert Advice:

01 -
  • It's Alfredo without the guilt, tasting indulgent while keeping your protein count honest.
  • The entire thing comes together in under an hour, so you can feed people without spending your evening cooking.
  • Greek yogurt adds a subtle tang that makes this feel sophisticated and different from what everyone else is making.
02 -
  • Never dump cold Greek yogurt into a hot pan, it'll seize up and taste grainy, so always cool the pan first or temper the yogurt by whisking in a little warm sauce before adding it.
  • Don't overcook the pasta in the initial boil because it continues cooking in the oven, and nobody wants mushy noodles no matter how good the sauce is.
03 -
  • Don't skip the nutmeg, that tiny amount is what separates this from feeling generic and makes people ask for your recipe.
  • Buy pre-shredded rotisserie chicken if you're short on time, this isn't the place to prove anything, just make dinner.
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