Greek Yogurt Chicken Alfredo Bake (Print Version)

Creamy, high-protein pasta bake with rotisserie chicken, spinach, and tangy Greek yogurt sauce.

# Components:

→ Proteins

01 - 3 cups cooked shredded rotisserie chicken
02 - 2 cups plain Greek yogurt (2% or whole milk)
03 - 1 cup shredded part-skim mozzarella cheese
04 - 0.5 cup grated Parmesan cheese

→ Pasta

05 - 12 oz penne or rigatoni pasta

→ Vegetables & Aromatics

06 - 2 cups fresh baby spinach, roughly chopped
07 - 3 cloves garlic, minced

→ Sauce & Seasonings

08 - 2 tablespoons olive oil
09 - 1.5 cups low-sodium chicken broth
10 - 1 teaspoon Italian seasoning
11 - 0.5 teaspoon salt
12 - 0.5 teaspoon black pepper
13 - Pinch of red pepper flakes

→ Topping

14 - 0.25 cup grated Parmesan cheese
15 - 2 tablespoons chopped fresh parsley

# Method:

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 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, approximately 1 minute.
04 - Add chicken broth, Italian seasoning, salt, black pepper, and red pepper flakes. Simmer for 2-3 minutes.
05 - Reduce heat to low. Stir in Greek yogurt, 1 cup mozzarella, and 0.5 cup Parmesan until smooth and creamy. Do not boil.
06 - Fold in shredded rotisserie chicken and chopped spinach. Cook for 1-2 minutes until spinach wilts slightly.
07 - Transfer cooked pasta to the skillet and mix well, ensuring even coating of all pasta with sauce.
08 - Pour mixture into the prepared baking dish. Sprinkle with remaining 0.25 cup Parmesan cheese.
09 - Bake for 20-25 minutes until bubbly and golden on top.
10 - Let cool for 5 minutes. Garnish with chopped parsley before serving.

# Expert Advice:

01 -
  • It tastes indulgent and creamy without the heavy aftermath that makes you want to nap.
  • High protein content means it actually keeps you satisfied for hours, not just minutes.
  • The Greek yogurt adds a subtle tang that makes you want another bite before your plate is even empty.
02 -
  • Never boil the yogurt sauce or it will separate and curdle, leaving you with a grainy, broken texture—low heat and patience are non-negotiable here.
  • Using pre-grated cheese with anti-caking agents can make your sauce grainy; freshly grated Parmesan and mozzarella will melt into actual creaminess instead.
  • The pasta continues cooking in the oven, so cooking it just al dente on the stove is the difference between creamy casserole and mushy sadness.
03 -
  • Buy a wedge of Parmesan and mozzarella and grate them yourself just before cooking—pre-grated cheese has anti-caking agents that will make your beautiful sauce look grainy and separated.
  • If you're nervous about the yogurt, temper it by slowly stirring a few spoonfuls of the warm broth into the yogurt first before adding it to the skillet; this prevents temperature shock and separation.
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