Greek Yogurt Chicken Alfredo (Print Version)

A lighter twist on classic Alfredo featuring Greek yogurt, rotisserie chicken, and pasta baked to bubb perfection.

# Ingredient List:

→ 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 Steps:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish and set aside.
02 - Cook pasta in a large pot of salted boiling water until al dente. Drain and reserve.
03 - Melt butter over medium heat in a large skillet. Add minced garlic and sauté for 1 minute until fragrant.
04 - Stir in flour and cook for 1 minute, stirring constantly to form a smooth roux.
05 - Gradually whisk in chicken broth while stirring until smooth and slightly thickened.
06 - Remove pan from heat. Whisk in Greek yogurt, Parmesan, salt, pepper, and nutmeg until creamy and combined.
07 - Add shredded chicken, spinach, and sun-dried tomatoes to the sauce. Stir until evenly distributed.
08 - Combine cooked pasta with sauce mixture in a large bowl. Toss until pasta is evenly coated.
09 - Pour pasta mixture into prepared baking dish. Sprinkle mozzarella and Parmesan over top.
10 - Bake uncovered for 20-25 minutes until cheese is melted and bubbly.
11 - Let rest for 5 minutes before serving to allow flavors to set.

# Helpful Tips:

01 -
  • Protein packed: The rotisserie chicken and Greek yogurt combo means you're eating something that actually fills you up without the guilt.
  • Shorter than you'd think: From opening the oven door to eating takes less than an hour, and most of that is the pasta boiling.
  • Tangier than regular Alfredo: There's a brightness to Greek yogurt that prevents this from tasting like heavy cream pretending to be light.
02 -
  • Greek yogurt and heat need respect: Add it off the heat or you'll get a broken, curdled sauce that looks sad on a plate. I learned this by doing it wrong the first time.
  • Don't skip the roux: It's the skeleton of your sauce—it's what keeps the broth and yogurt from separating and makes everything feel cohesive instead of soupy.
03 -
  • Brown the mozzarella: If your oven runs cool or your bake finishes too pale, turn the broiler on for sixty seconds at the very end to get that cheese bubbly and lightly golden.
  • Shred your own chicken: If you don't have rotisserie, roast a chicken breast with salt and pepper at 400°F for twenty minutes, then shred it while it's still warm.
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