Greek Yogurt Chicken Alfredo Bake (Printable)

Creamy, protein-packed Alfredo bake with Greek yogurt sauce, rotisserie chicken, and tender pasta for a satisfying meal.

# What You’ll Need:

→ Proteins

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

→ Pasta

05 - 12 ounces penne or rigatoni pasta

→ Vegetables and Aromatics

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

→ Sauce and Seasonings

08 - 2 tablespoons olive oil
09 - 1 1/2 cups low-sodium chicken broth
10 - 1 teaspoon Italian seasoning
11 - 1/2 teaspoon salt, or to taste
12 - 1/2 teaspoon black pepper
13 - Pinch of red pepper flakes, optional

→ Topping

14 - 1/4 cup grated Parmesan cheese
15 - 2 tablespoons chopped fresh parsley for garnish

# Steps:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or oil.
02 - Cook pasta in salted boiling water until al dente, approximately 8-10 minutes. Drain and reserve.
03 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for approximately 1 minute until fragrant.
04 - Add chicken broth, Italian seasoning, salt, black pepper, and red pepper flakes. Simmer for 2-3 minutes to meld flavors.
05 - Reduce heat to low. Stir in Greek yogurt, 1 cup mozzarella cheese, and 1/2 cup Parmesan cheese until smooth and creamy. Avoid boiling to prevent curdling.
06 - Fold in shredded rotisserie chicken and chopped spinach. Cook for 1-2 minutes until spinach begins to wilt.
07 - Transfer cooked pasta to a large bowl and combine with sauce mixture. Mix thoroughly to coat all pasta evenly.
08 - Transfer pasta mixture to prepared baking dish. Distribute evenly and sprinkle with remaining 1/4 cup Parmesan cheese.
09 - Bake for 20-25 minutes until mixture is bubbly and top is golden brown.
10 - Remove from oven and let rest for 5 minutes. Garnish with chopped fresh parsley and serve.

# Expert Advice:

01 -
  • It tastes like indulgence but packs 36 grams of protein per serving, so you stay satisfied without that sluggish feeling.
  • Greek yogurt creates this tangy, creamy sauce that's somehow lighter than traditional Alfredo yet still feels deeply comforting.
  • Rotisserie chicken does all the heavy lifting, meaning you can have dinner ready in under an hour on a weeknight.
02 -
  • Never let the Greek yogurt boil or simmer at high heat, or it will separate into grainy curds and whey—low heat is your friend and keeps the sauce silky.
  • Cooking the pasta to al dente is non-negotiable because it continues cooking in the oven, and overcooked pasta turns mushy and loses its structure.
03 -
  • Make this in the morning and refrigerate it unbaked, then pop it in the oven straight from cold (it may need an extra 5-10 minutes)—perfect for when you're busy and want dinner ready quickly.
  • Whole milk Greek yogurt creates the silkiest sauce, so if you find it on sale, buy an extra container and keep it frozen for next time you make this.
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