Greek Yogurt Chicken Alfredo Bake (Printable)

Juicy chicken and pasta in a tangy Greek yogurt Alfredo sauce, baked until golden and bubbly.

# What You'll 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 & Aromatics

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

→ Sauce & Seasonings

08 - 2 tablespoons olive oil
09 - 1.5 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

# How To:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish and set aside.
02 - Bring salted water to a boil in a large pot. Add pasta and cook until just al dente. Drain and reserve.
03 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, approximately 1 minute.
04 - Pour chicken broth into the skillet. Add 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 the mixture.
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 mixing bowl. Add sauce mixture and toss thoroughly to coat all pasta evenly.
08 - Pour pasta and sauce mixture into the prepared baking dish. Sprinkle the remaining 1/4 cup Parmesan cheese over the top.
09 - Place in preheated oven and bake for 20-25 minutes, until the surface is bubbly and golden brown.
10 - Remove from oven and allow to cool for 5 minutes. Garnish with chopped fresh parsley before plating and serving.

# Expert Tips:

01 -
  • It tastes indulgent while keeping you genuinely full for hours, thanks to the protein-packed combination.
  • You can have it on the table in under an hour, making weeknight dinners feel less like a negotiation.
  • The Greek yogurt adds tang that balances the richness in a way that feels intentional, not compromised.
02 -
  • Greek yogurt will curdle if the heat gets too high, so resist the urge to rush this step by cranking up the temperature.
  • Don't skip the al dente pasta stage; it's the difference between a bake that comes together beautifully and one that becomes mushy.
03 -
  • Shred your rotisserie chicken the night before and store it in an airtight container; this single step cuts your active cooking time by almost half.
  • Taste the sauce before it hits the pasta and adjust salt and pepper then, because once everything is mixed you can't fix seasoning easily.
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