Greek Yogurt Chicken Alfredo

One Tuesday night, I stood in my kitchen staring at a rotisserie chicken and wondering how to make something feel both indulgent and honest. Greek yogurt had become my secret weapon for creamy sauces that didn't leave me feeling heavy, and that evening it clicked—what if I brought that tanginess into a proper Alfredo bake? The result was something my partner actually came back for seconds on, which rarely happens with weeknight cooking.

I made this for my sister's first week back in town after moving away, and she sat there quietly eating until she said, 'This tastes like something you'd pay too much for at a restaurant.' That compliment stuck with me because it meant the shortcuts—rotisserie chicken, store-bought broth—never showed themselves. It tasted thoughtful, which was exactly the point.

Ingredients

• Penne or rigatoni pasta (12 oz): The ridges catch sauce better than smooth pasta, so don't skip to spaghetti unless you're okay with a less coated bite.
• Plain Greek yogurt (1 cup): The 2% or whole milk versions work best because nonfat can taste a bit thin and chalky when heated—I learned that the hard way.
• Low-sodium chicken broth (1 cup): Low-sodium matters here because you're adding salty Parmesan and you want to control the seasoning yourself.
• Grated Parmesan (1 cup): Buy a wedge and grate it yourself if you can, because the pre-grated stuff has anti-caking agents that change how the sauce comes together.
• Garlic (3 cloves, minced): Don't use garlic powder here—fresh garlic blooming in butter is non-negotiable for this sauce.
• Unsalted butter (2 tbsp): The base of your roux and the reason your sauce will feel silky instead of gloppy.
• All-purpose flour (2 tbsp): This thickens the broth and creates the body of your sauce, so don't skip it thinking cornstarch will do the same thing.
• Salt and black pepper: Season gradually; you're building layers of flavor, not dumping it all at once.
• Ground nutmeg (1/4 tsp): A pinch of nutmeg is the secret that makes people say 'what's in this?' without being able to name it.
• Rotisserie chicken (2 cups, shredded): The bird from the grocery store does real work here—no shame in that shortcut.
• Baby spinach (1 cup, chopped): It wilts down to almost nothing but adds nutrition and a hint of earthiness.
• Sun-dried tomatoes (1/2 cup, optional): These add sweetness and texture if you're in the mood, but the dish is complete without them.
• Shredded mozzarella (1/2 cup): The melty topping that makes the bake feel finished and indulgent.
• Grated Parmesan for topping (2 tbsp): A little extra on top browns and gets crispy at the edges, which is where all the best flavor lives.

Instructions

Get your oven ready:

Preheat to 375°F and grease that 9x13 baking dish with butter or oil so nothing sticks when it comes out hot.

Cook the pasta:

Boil it in salted water until just al dente—it should have a tiny bit of resistance when you bite it, not be soft all the way through. It'll keep cooking in the oven, so don't overdo it now.

Build your roux:

Melt butter over medium heat, add minced garlic, and let it smell incredible for exactly one minute. Stir in flour and keep stirring for another minute so you cook out the raw flour taste.

Add the broth:

Whisk in chicken broth slowly and steadily, breaking up any lumps as you go. You're looking for something that coats the back of a spoon but still flows.

Temper and combine:

Take the pan off heat before you add Greek yogurt—if it's too hot, the yogurt can separate and you'll end up with flecks instead of smoothness. Whisk in the yogurt, Parmesan, salt, pepper, and nutmeg until everything is silky.

Mix in the fillings:

Stir in your shredded chicken, chopped spinach, and sun-dried tomatoes if you're using them. The spinach will darken as it warms, which is exactly what should happen.

Combine everything:

In a big bowl, toss the cooked pasta with the sauce until every piece is coated. This is easier than trying to do it in the baking dish.

Transfer and top:

Pour the whole thing into your baking dish, then scatter mozzarella and the extra Parmesan across the top in an uneven way that looks intentional, not careful.

Bake until bubbly:

Twenty to twenty-five minutes at 375°F, uncovered, until the cheese on top is melted and the edges are just barely browning. You'll see the sauce bubbling gently around the sides.

Rest before eating:

Five minutes of resting lets the sauce set slightly so you don't end up with pools of it on the plate. Use this time to make a salad or pour something cold to drink.

Pin It

There's something about watching a bake come together that feels like small magic, especially when you know it started with a rotisserie chicken from the grocery store. This dish has become the thing I make when I want to feed people something that tastes like effort without requiring any.

What Makes This Different From Regular Alfredo

Traditional Alfredo is butter, cream, and Parmesan—delicious, but a lot to handle if you're eating it for dinner and want to move afterward. Greek yogurt replaces some of the heavy cream without tasting like diet food, and the chicken broth adds savory depth that cream never could. You end up with something that tastes rich but sits lighter, and honestly, that's the whole point of making it at home instead of ordering it out.

How to Customize Without Breaking It

The base sauce is sturdy enough to handle changes without falling apart. Broccoli florets, sautéed mushrooms, and fresh peas all live well in this bake—just add them before you transfer to the oven so they warm through. You can also swap the mozzarella topping for extra Parmesan if you want a crispier finish, or go half and half if you want both textures at work.

The Day-After Question

This bake reheats beautifully, which means it's secretly perfect for meal prep or leftovers without tasting like it's been sitting around. Cover it loosely with foil and warm it at 350°F for about fifteen minutes until it's heated through and the cheese remembers how to be soft again. If you're eating it cold straight from the fridge, well, I won't judge you because I've been there too.

• Make it ahead: You can assemble this completely the night before and bake it fresh when you're ready to eat.
• Freeze for later: After baking, this freezes well for up to three months if you wrap it tightly.
• Go vegetarian: Skip the chicken and add extra spinach or roasted vegetables to keep the protein count high.

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This is the kind of dish that makes weeknight cooking feel less like a chore and more like taking care of people you like. Make it once and you'll understand why it keeps showing up on my table.

Recipe FAQs

→ Can I use chicken breasts instead of rotisserie chicken?

Absolutely. Season and bake or pan-cook two boneless chicken breasts until they reach 165°F internally, then shred or cube before adding to the sauce.

→ Does this taste like Greek yogurt?

The Greek yogurt provides creaminess and a subtle tang, but the Parmesan, garlic, and nutmeg balance it beautifully. Most people won't identify it as yogurt specifically.

→ Can I make this ahead of time?

Yes. Assemble everything through step 9, cover tightly, and refrigerate up to 24 hours. Add 5-10 minutes to baking time if baking cold from the refrigerator.

→ What other pasta shapes work well?

Rigatoni, ziti, or cavatappi catch the sauce beautifully. Even short macaroni works in a pinch. Avoid long strands like spaghetti or fettuccine.

→ Can I freeze leftovers?

Leftovers freeze well for up to 3 months. Portion into airtight containers and thaw overnight in the refrigerator before reheating. The sauce may separate slightly but comes back together with gentle warming.