Greek Yogurt Chicken Alfredo Bake (Printable)

Tender chicken and pasta in a creamy Greek yogurt Alfredo sauce, baked until bubbly with melted cheese topping.

# What You 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

# How-To:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Add pasta and cook until just al dente, following package directions. Drain and set aside.
03 - In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in flour and cook for 1 minute, stirring constantly to form a smooth roux.
04 - Gradually whisk in chicken broth, stirring continuously until the mixture is smooth and slightly thickened, approximately 2-3 minutes.
05 - Remove pan from heat. Whisk in Greek yogurt, Parmesan cheese, salt, pepper, and nutmeg until the sauce is creamy and well combined.
06 - Add shredded chicken, spinach, and sun-dried tomatoes to the sauce. Stir until all components are evenly distributed.
07 - In a large bowl, combine the cooked pasta with the sauce mixture. Toss thoroughly until every strand of pasta is evenly coated.
08 - Pour the pasta mixture into the prepared baking dish, spreading it into an even layer.
09 - Sprinkle the shredded mozzarella and additional grated Parmesan evenly over the top of the pasta.
10 - Bake uncovered for 20-25 minutes, until the cheese is fully melted, bubbly, and beginning to show light golden brown spots.
11 - Remove from oven and allow to rest for 5 minutes before portioning and serving.

# Expert Advice:

01 -
  • It delivers that creamy, restaurant-quality Alfredo magic with about half the guilt, thanks to Greek yogurt standing in for heavy cream.
  • Rotisserie chicken means zero stress about cooking meat separately—just shred and go.
  • High protein keeps you full longer, which my weeknight-dinner-scrambling self absolutely needed.
02 -
  • Do not skip tempering the yogurt—if you dump cold Greek yogurt straight into a hot pan, it will curdle and separate, ruining the creamy sauce texture you worked for.
  • The sauce will thicken more as it cools, so if it looks a touch loose before going into the oven, that's actually perfect.
03 -
  • Shred your rotisserie chicken while it's still warm—it comes apart more easily and integrates into the sauce faster.
  • Always taste the sauce before it goes into the oven and adjust seasoning as needed; pasta will absorb a lot of flavor as it bakes.
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