Greek Yogurt Chicken Alfredo

There's something quietly satisfying about a weeknight when you've got rotisserie chicken waiting in the fridge and about thirty minutes to transform it into something that tastes like you've been cooking for hours. I stumbled onto this Greek yogurt version after a friend mentioned she'd swapped regular cream for thick, tangy yogurt in her Alfredo, and I was skeptical until that first creamy, lighter-than-usual bite. The magic isn't in complexity—it's in letting quality ingredients do what they do best, baked golden in a dish that somehow feels both indulgent and honest.

I made this for my partner on a Thursday when we were both tired, and watching them go back for seconds without knowing the 'trick' was playing with Greek yogurt felt like the best kind of gentle victory. The spinach and sun-dried tomatoes were an afterthought, something I grabbed because they were open in the fridge, but they turned out to be exactly what it needed—a little earthiness, a little brightness, colors that made the whole thing feel intentional. That's when I knew this wasn't just a lighter hack; it was actually better.

Ingredients

• Penne or rigatoni pasta (12 oz): Choose whichever you prefer, though the ridges in rigatoni catch sauce beautifully—but honestly, penne does the job just fine and cooks more predictably.
• Plain Greek yogurt (1 cup): Use 2% or whole milk varieties; non-fat can taste a bit harsh and thin when baked, so resist that urge even if you're being careful with calories.
• Low-sodium chicken broth (1 cup): This matters more than you'd think because regular broth will make the whole dish taste salty before you even taste it.
• Grated Parmesan cheese (1 cup): Freshly grated makes a difference in how it melts and binds with the sauce; pre-grated can clump slightly if you're not careful.
• Garlic (3 cloves): Mince it fine because it's going to bloom in butter, and that moment when your kitchen smells like garlic butter is half the reason to make this.
• Unsalted butter (2 tbsp): You control the salt this way, which matters when you're combining Greek yogurt and broth and cheese.
• All-purpose flour (2 tbsp): This is your thickener; don't skip it or rush past it when cooking the roux.
• Salt, black pepper, and ground nutmeg: The nutmeg is subtle but it's what makes people ask what's different about your Alfredo.
• Cooked rotisserie chicken (2 cups): Shredding it by hand takes about three minutes and gives you better texture than a food processor would.
• Baby spinach (1 cup): Roughly chop it; it'll cook down in the hot sauce and pasta, so don't worry about the volume.
• Sun-dried tomatoes (1/2 cup): Optional but worth it for a little acid and texture contrast, though some days a simple version is perfect too.
• Shredded mozzarella (1/2 cup) and extra Parmesan (2 tbsp): The mozzarella melts into soft pools while the Parmesan browns slightly on top, giving you both richness and a little crisp.

Instructions

Heat your oven and prepare:

Set the oven to 375°F and grease your 9x13-inch baking dish lightly so nothing sticks when it bubbles up. This step only takes a moment but it saves you frustration later.

Cook the pasta to just al dente:

Boil salted water, add your pasta, and fish out a piece about a minute before you think it's done—it should still have a tiny bit of resistance when you bite it. Remember it'll continue cooking in the oven, so don't let it get soft.

Build your roux and sauce base:

Melt butter over medium heat, add minced garlic, and let it turn fragrant for about a minute, filling your kitchen with that irresistible smell. Stir in flour and cook for another minute while stirring constantly, watching it darken slightly.

Create smoothness with the broth:

Gradually whisk in chicken broth, scraping the bottom of the pan as you go so no flour lumps hide there. Keep whisking until it thickens just slightly, like a thin gravy.

Cool slightly and add yogurt:

Take the pan off the heat—this matters because you don't want the yogurt to break or separate from the heat. Whisk in Greek yogurt, Parmesan, salt, pepper, and that whisper of nutmeg until everything is creamy and combined.

Fold in chicken, spinach, and tomatoes:

Stir the shredded chicken, chopped spinach, and sun-dried tomatoes into your sauce, mixing until everything is coated and the spinach begins to wilt slightly from the residual heat. This takes maybe two minutes of stirring.

Bring it together with the pasta:

Combine the cooked pasta with the sauce in a large bowl, tossing gently so every piece gets coated without mashing anything to bits. If it looks thick, it should—it'll loosen slightly as it bakes.

Transfer and top:

Pour everything into your prepared baking dish, then scatter the shredded mozzarella and extra Parmesan across the top in an even layer. The topping doesn't need to cover every inch, but aiming for coverage gives you more of those melted, bubbly spots everyone reaches for.

Bake until bubbling and golden:

Slide it into the oven uncovered for 20 to 25 minutes; you'll know it's ready when you see gentle bubbles around the edges and the cheese on top has melted and taken on a little color. A few golden-brown spots are exactly what you want.

Rest before serving:

Let it sit for five minutes out of the oven—this isn't just tradition, it actually helps the sauce set up so you get cleaner servings instead of runny plates.

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My favorite moment with this dish came when someone I'd fed it to asked if I'd made the sauce from scratch, genuinely surprised when I said yes because it tasted 'restaurant quality but also somehow homey.' That's the strange alchemy of it—technically lighter, but nobody eating it thinks about the Greek yogurt swap, they just think about going back for more.

Customizing Your Version

The bones of this recipe are solid, but it's flexible enough to shift with what you have or what sounds good that day. I've made it with whole-wheat pasta when I wanted extra fiber, swapped the spinach for fresh arugula added at the end so it stays slightly peppery and bright, and once threw in sautéed mushrooms because they were on sale at the market. The rotisserie chicken is kind of non-negotiable if you want to keep prep time short, but if you had time and wanted to make your own poached chicken, it would absolutely work the same way.

Flavor Variations Worth Trying

If you want to play with the flavor profile, a tiny pinch of red pepper flakes stirred into the sauce before baking adds a gentle warmth without making it spicy. Fresh lemon zest mixed with the Parmesan topping brings unexpected brightness, and I've even added a half teaspoon of Dijon mustard to the sauce base when I wanted something that tasted a little sharper and more sophisticated. The beauty is that the Greek yogurt and good chicken broth give you a gentle backdrop that lets you experiment.

What to Serve Alongside

This bake is hearty enough to stand on its own, but a simple green salad with a bright vinaigrette cuts through the richness beautifully and makes the whole meal feel more balanced. Roasted asparagus or green beans on the side add color and a little textural contrast that feels intentional without much effort. If you want to go all in, toasted garlic bread isn't a bad call, though honestly the pasta already has enough richness that you might just want something fresh and crisp alongside.

• A simple arugula salad with lemon and olive oil: The peppery greens and brightness contrast perfectly with the creamy pasta.
• Roasted vegetables like asparagus or broccoli: Add them to your oven tray in the last fifteen minutes of baking so they're tender when everything comes out together.
• Crusty bread for soaking up every last bit: Not essential, but very much appreciated if you make extra sauce.

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This is the kind of dish that reminds you that lighter doesn't have to mean less delicious, just different. It's become a regular rotation in my kitchen because it's quick, it's dependable, and somehow it always feels a little bit special even when it's just a regular Tuesday night.

Recipe FAQs

→ Can I use regular yogurt instead of Greek yogurt?

Greek yogurt is essential here—its strained, thick texture creates that velvety Alfredo consistency. Regular yogurt is too thin and would make the sauce runny and watery rather than creamy and coating.

→ What pasta shapes work best?

Penne and rigatoni are ideal because their ridges and tubes catch the creamy sauce perfectly. Ziti or macaroni would also work well. Avoid long strands like spaghetti—they won't hold the thick sauce as effectively.

→ Can I make this ahead of time?

Absolutely! Assemble everything up to 24 hours ahead, cover tightly, and refrigerate. Add an extra 5-10 minutes to the baking time since it will be cold. The flavors meld beautifully overnight.

→ Is this freezer-friendly?

Yes! Wrap the unbaked casserole tightly in plastic and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed. The texture remains excellent.

→ What can I use instead of rotisserie chicken?

Any cooked chicken works—grilled breasts, poached thighs, or even leftover turkey. For a vegetarian version, substitute chickpeas or white beans, though you'll lose some protein density.