Greek Yogurt Chicken Alfredo (Printable)

High-protein pasta bake featuring creamy Greek yogurt Alfredo sauce, shredded chicken, and melted cheese bubbly perfection.

# What You’ll Need:

→ 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

# Steps:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Cook the 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.
04 - Stir in flour and cook for 1 minute, stirring constantly, to form a roux.
05 - Gradually whisk in chicken broth, stirring until smooth and slightly thickened.
06 - Remove pan from heat. Whisk in Greek yogurt, Parmesan, salt, pepper, and nutmeg until creamy.
07 - Add shredded chicken, spinach, and sun-dried tomatoes to the sauce. Stir until well combined.
08 - Combine cooked pasta and sauce mixture in a large bowl. Mix until pasta is evenly coated.
09 - Transfer everything to the prepared baking dish. Sprinkle with mozzarella and extra Parmesan.
10 - Bake uncovered for 20-25 minutes, until cheese is melted and bubbly.
11 - Let rest for 5 minutes before serving.

# Expert Advice:

01 -
  • It's genuinely lighter: Greek yogurt replaces heavy cream but keeps every bit of that silky, luxurious feel you crave.
  • High-protein without the fuss: Rotisserie chicken does the heavy lifting, so dinner is both satisfying and ready faster than you'd expect.
  • Familiar comfort with a twist: It tastes like classic Alfredo but with a subtle tang that somehow makes it taste fresher and less heavy afterward.
02 -
  • Greek yogurt breaks if it gets too hot: Adding it off the heat and whisking it in gently keeps it creamy instead of chunky, which I learned the hard way on my first attempt.
  • Al dente pasta matters more than you think: Overcooked pasta becomes a mushy situation after baking, so pull it out when it still has that slight firmness.
  • The roux is your friend: Cooking flour and butter together for a minute before adding liquid prevents lumps and creates a sauce that's silky instead of grainy.
03 -
  • Make it ahead: You can assemble this entirely in the baking dish, cover it, and refrigerate it for up to a day before baking—just add 5 to 10 minutes to the baking time if it goes in cold.
  • Double the recipe without hesitation: This scales beautifully and freezes well before baking, so weekend meal prep becomes genuinely easy.
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