Pin It My coworker Sarah brought this to a potluck last spring, and I watched everyone go back for seconds before I'd even gotten to the table. What struck me most wasn't just how creamy it was, but that she'd used Greek yogurt instead of heavy cream, and honestly, nobody could tell the difference. She told me later that she'd been experimenting with lighter versions of comfort food after her doctor mentioned cholesterol, and this was the dish that proved to her that sacrifice doesn't have to taste like deprivation.
I made this for my mom's book club gathering during a particularly chaotic month, and I remember being genuinely surprised at how the combination of protein-rich chicken and Greek yogurt felt almost restaurant-quality. One of her friends asked if I'd gone to culinary school, and my mom just laughed and told her I'd borrowed the recipe from someone smarter than me. That moment stuck with me because it reminded me how the simplest swaps can elevate something ordinary into something memorable.
Ingredients
- Rotisserie chicken, shredded (3 cups): This is the shortcut that makes the recipe doable on a busy night; store-bought saves you an hour of cooking time and still delivers authentic, juicy flavor.
- Greek yogurt, plain (2 cups): The foundation of your sauce; use 2% or whole milk varieties because they're creamy enough to coat pasta beautifully without the graininess that sometimes comes with nonfat.
- Penne or rigatoni pasta (12 oz): The tubes catch sauce in every bite, which is why these shapes matter more than you'd think.
- Fresh baby spinach (2 cups): It wilts down significantly during cooking, so don't be shy with the amount you chop.
- Mozzarella cheese, shredded part-skim (1 cup): Adds stretch and richness without overwhelming the delicate tang of the yogurt sauce.
- Parmesan cheese, grated (1/2 cup plus 1/4 cup for topping): Split between the sauce and the top; the extra amount on top creates that golden, crispy finish in the oven.
- Garlic, minced (3 cloves): Mince it fresh rather than using jarred, because you'll taste the difference in brightness.
- Olive oil (2 tablespoons): Just enough to carry the garlic's flavor without making the sauce greasy.
- Low-sodium chicken broth (1 1/2 cups): This is where seasoning lives; it keeps the sauce from becoming too thick and balances the yogurt's tanginess.
- Italian seasoning, salt, black pepper, and red pepper flakes: These work together to make the sauce taste like you've been tending it for hours.
Instructions
- Set the stage:
- Preheat your oven to 375°F and grease your 9x13-inch baking dish with a light hand; you want it slick enough that nothing sticks, not glossy. This takes about two minutes while your water comes to a boil.
- Cook the pasta:
- Boil salted water and cook your pasta until it's just shy of tender, because it'll continue cooking in the oven. Drain it, but don't rinse it; the starch on the surface helps the sauce cling.
- Bloom the garlic:
- Heat olive oil in a large skillet over medium heat and add your minced garlic, stirring constantly for about a minute until it becomes fragrant and takes on a light golden color. You'll know it's right when your kitchen smells like a Italian grandmother's kitchen.
- Build the base:
- Pour in the chicken broth along with Italian seasoning, salt, pepper, and a pinch of red pepper flakes if you like heat. Let this simmer gently for 2 to 3 minutes so the seasonings bloom and mingle.
- Create the sauce:
- Lower the heat and stir in your Greek yogurt slowly, then add the mozzarella and Parmesan, stirring constantly until everything is silky and smooth. This is crucial: keep the heat low because boiling will cause the yogurt to separate and become grainy, which would be a shame.
- Finish the sauce:
- Fold in the shredded rotisserie chicken and fresh spinach, stirring gently until the spinach relaxes and wilts slightly, about 1 to 2 minutes. The residual heat is enough; you're not cooking it down.
- Bring it together:
- In a large bowl, combine the cooked pasta with the sauce mixture, stirring until every piece of pasta is coated evenly and nothing sticks to the bottom. This is meditative work that takes just a minute or two.
- Assemble for baking:
- Transfer everything into your prepared baking dish and sprinkle that remaining 1/4 cup of Parmesan cheese across the top in an even layer. This will turn golden and create a crispy crust as it bakes.
- Bake until golden:
- Bake for 20 to 25 minutes, until the edges are bubbling gently and the top is tinged with golden brown. The center should jiggle just slightly when you give the dish a gentle shake.
- Rest and serve:
- Let it cool for 5 minutes before serving, which gives the sauce time to set just enough so it doesn't run all over the plate. Finish with a sprinkle of fresh parsley for color and a little freshness.
Pin It Years ago, I'd have thought cutting calories meant sacrificing flavor, but this dish changed my mind completely. Now when someone says they're trying to eat lighter, I think of this casserole and how it proved that constraint can actually spark creativity in the kitchen.
Why Greek Yogurt Transforms Alfredo
The magic here is that Greek yogurt brings both creaminess and a subtle tang that traditional heavy cream simply cannot match. It creates a sauce that feels indulgent without the weight, and the protein content means the dish actually keeps you full longer rather than leaving you hungry an hour later. I learned this by accident when I was out of heavy cream one night and decided to experiment; turns out necessity really is the mother of invention in cooking.
Variations That Expand Your Options
This recipe is a beautiful canvas for whatever you have on hand or whatever you're craving. Swap the penne for whole wheat pasta if you want more fiber, or try chickpea pasta if you're looking for an extra protein boost. Roasted broccoli, sautéed mushrooms, or even sun-dried tomatoes all nestle into this sauce like they belong there, and the Greek yogurt base is forgiving enough to accommodate almost any addition you dream up.
Pairing and Serving Suggestions
This dish sings alongside something crisp and refreshing, which is why a simple green salad with lemon vinaigrette is my go-to accompaniment. If you're in the mood for wine, a dry white like Pinot Grigio or Sauvignon Blanc cuts through the richness beautifully without overpowering the delicate sauce.
- Serve this straight from the oven while it's still steaming, because the contrast between the hot dish and cool salad is part of the pleasure.
- Leftovers reheat gently in a 350°F oven for about 15 minutes, covered with foil so the top doesn't dry out.
- Make this the day before a gathering and bake it right before your guests arrive for the ultimate in casual hosting.
Pin It This casserole is proof that taking care of yourself doesn't mean cooking separate meals or eating differently from the people you love. Make this, watch everyone go back for seconds, and notice how the conversation flows easier when the food is both nourishing and delicious.
Questions & Answers
- → Can I use chicken breasts instead of rotisserie chicken?
Yes, you can cook seasoned chicken breasts in the skillet before making the sauce, or use leftover cooked chicken from another meal. Just shred it into bite-sized pieces before folding into the sauce mixture.
- → Why use Greek yogurt instead of heavy cream?
Greek yogurt provides a creamy, tangy base with significantly less fat and more protein than traditional heavy cream. It creates a velvety sauce while adding probiotics and keeping the dish lighter without sacrificing richness.
- → What pasta shapes work best?
Penne and rigatoni are ideal because their ridges and tubes hold onto the creamy sauce. Ziti, cavatappi, or fusilli would also work well. Avoid smooth pasta like spaghetti, as the sauce won't cling as effectively.
- → Can I make this ahead of time?
Absolutely. Assemble the dish up to 24 hours ahead, cover tightly, and refrigerate. Add 5-10 minutes to the baking time if baking cold from the refrigerator. Leftovers reheat beautifully in the microwave or oven.
- → How do I prevent the yogurt from curdling?
Always reduce the heat to low before stirring in Greek yogurt, and never let the sauce reach a boil. Gentle heating keeps the proteins stable and ensures a smooth, creamy consistency throughout the dish.