Greek Yogurt Chicken Alfredo Bake (Printable)

Creamy, high-protein pasta bake with rotisserie chicken, tangy Greek yogurt Alfredo sauce, and melty cheese topping.

# Required Ingredients:

→ 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

# Preparation Steps:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to boil. Add pasta and cook until al dente according to package directions. Drain and reserve.
03 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until aromatic.
04 - Sprinkle flour over garlic mixture and cook for 1 minute while stirring constantly to combine.
05 - Gradually whisk chicken broth into the roux, stirring continuously until the mixture reaches a smooth, slightly thickened consistency.
06 - Remove skillet from heat. Whisk in Greek yogurt, Parmesan cheese, salt, pepper, and nutmeg until fully combined and creamy.
07 - Stir shredded chicken, spinach, and sun-dried tomatoes into the sauce until evenly distributed.
08 - Transfer cooked pasta to a large mixing bowl. Pour sauce mixture over pasta and toss until all pieces are thoroughly coated.
09 - Pour combined pasta and sauce into the prepared baking dish. Spread evenly and top with mozzarella and Parmesan cheese.
10 - Bake uncovered for 20-25 minutes until cheese is melted, bubbly, and lightly golden.
11 - Remove from oven and allow to rest for 5 minutes before portioning and serving.

# Expert Suggestions:

01 -
  • The Greek yogurt makes it genuinely creamy without leaving you feeling weighed down after dinner.
  • Rotisserie chicken means you're not spending hours cooking protein, so weeknight dinners actually happen.
  • It's comfort food that doesn't apologize for being good for you, which feels like winning.
02 -
  • Do not add the Greek yogurt to the hot pan without taking it off the heat first—I learned this the hard way when the yogurt separated and looked like scrambled eggs in my sauce.
  • Cook the pasta just slightly under al dente because it keeps cooking in the oven, and that extra 5 minutes makes all the difference between tender and mushy.
03 -
  • Grate your own Parmesan from a block instead of using the pre-grated kind—it melts smoother and tastes so much better in a creamy sauce.
  • If you're worried about the Greek yogurt curdling, bring it to room temperature first and always temper it by whisking in a few tablespoons of the hot sauce before adding the whole amount.
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