Greek Yogurt Chicken Alfredo Bake (Print)

High-protein Alfredo bake with Greek yogurt, rotisserie chicken, and tender pasta.

# Ingredients:

→ 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 & Aromatics

06 - 2 cups fresh baby spinach, roughly chopped
07 - 3 cloves garlic, minced

→ Sauce & 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

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish and set aside.
02 - Cook pasta in salted boiling water until just al dente, approximately 8-10 minutes. Drain and set aside.
03 - Heat olive oil in a large skillet 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 to the skillet. 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 - Transfer cooked pasta to a large bowl with the sauce mixture. Mix thoroughly to coat pasta evenly.
08 - Pour pasta mixture into 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 - Allow casserole to cool for 5 minutes. Garnish with chopped fresh parsley before serving.

# Expert Tips:

01 -
  • It tastes indulgent and creamy but won't leave you feeling weighed down afterward.
  • The Greek yogurt adds a subtle tang that makes every bite more interesting than standard Alfredo.
  • One pan from stovetop to oven means less cleanup and more time enjoying dinner with people you care about.
02 -
  • Never let your Greek yogurt sauce boil or simmer at high heat, or it will separate and become grainy instead of silky smooth.
  • Cooking your pasta just to al dente is crucial because it finishes cooking in the oven and you don't want mushiness.
03 -
  • Buy a good quality rotisserie chicken from your grocery store's hot case because it saves time and the meat is already juicy and flavorful.
  • Keep your Greek yogurt at room temperature before adding it to the warm sauce so it blends smoothly and heats through evenly without shocking into separation.
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