Greek Yogurt Chicken Alfredo Bake (Printable)

Creamy, protein-packed pasta bake with rotisserie chicken, spinach, and tangy Greek yogurt sauce.

# What You 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 oz 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
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

# How-To:

01 - Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
02 - Cook pasta in salted boiling water until just al dente. Drain and set aside.
03 - In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
04 - Add chicken broth, Italian seasoning, salt, black pepper, and red pepper flakes. Simmer for 2-3 minutes.
05 - Reduce heat to low. Stir in Greek yogurt, 1 cup mozzarella, and 1/2 cup Parmesan until smooth and creamy. Do not boil.
06 - Fold in shredded rotisserie chicken and chopped spinach. Cook for 1-2 minutes until spinach wilts slightly.
07 - Combine cooked pasta and sauce mixture in a large bowl. Mix well to coat everything evenly.
08 - Transfer mixture to the prepared baking dish. Sprinkle with remaining 1/4 cup Parmesan cheese.
09 - Bake for 20-25 minutes, until bubbly and golden on top.
10 - Let cool for 5 minutes. Garnish with chopped parsley before serving.

# Expert Advice:

01 -
  • It tastes indulgent but actually leaves you satisfied and energized, not weighed down.
  • The Greek yogurt adds a subtle tang that makes the sauce feel more sophisticated than typical Alfredo.
  • You can have dinner on the table in under an hour, which means weeknight wins without stress.
02 -
  • Never let the Greek yogurt sauce come to a boil once you've added it, or it will separate and look broken; low heat is your best friend here.
  • The sauce thickens as it cools, so if you think it looks too loose going into the oven, resist the urge to add cornstarch; it'll firm up perfectly as it bakes.
03 -
  • Shred your rotisserie chicken while it's still warm if you can, because the meat separates more easily and gives you fluffier, more tender pieces in the final dish.
  • If your baking dish feels too full, use a larger 9x13-plus container; this dish should bubble gently in the oven, not overflow, so you need a little breathing room.
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