Greek Yogurt Chicken Alfredo

Last Tuesday, I was standing in my kitchen at 5:45 PM with a rotisserie chicken cooling on the counter and absolutely zero inspiration for dinner. My usual Alfredo felt heavy, and I had this tub of Greek yogurt sitting in the fridge that needed using. What started as improvisation became something my family actually fought over—a pasta bake that tastes indulgent but doesn't leave you feeling like you need a nap afterward. That tangy creaminess from the yogurt somehow makes everything taste richer, not lighter.

I made this for a potluck once, skeptical about how it would travel. Watching people go back for thirds while still talking about how it didn't feel heavy? That's when I knew this recipe had crossed from my kitchen into something bigger. One friend literally asked for the recipe three times because she kept forgetting to write it down.

Ingredients

• Penne or rigatoni pasta, 12 oz: The ridges catch sauce like tiny hands, so skip the spaghetti here—the texture matters.
• Plain Greek yogurt, 1 cup: Use 2% or whole milk varieties; nonfat can split if you're not careful, and you lose that richness you're after.
• Low-sodium chicken broth, 1 cup: This keeps the sauce silky and prevents it from becoming glue-like when it bakes.
• Grated Parmesan cheese, 1 cup: Freshly grated makes a noticeable difference—pre-grated contains anti-caking agents that can make the sauce grainy.
• Garlic, 3 cloves minced: Toasting it in butter for just one minute releases its gentle sweetness instead of letting it burn.
• Unsalted butter, 2 tbsp: This is your roux base, so quality butter means a smoother sauce.
• All-purpose flour, 2 tbsp: Creates the foundation that prevents the sauce from being thin or separated.
• Salt, 1/2 tsp: Hold back a pinch because both the broth and cheese add their own saltiness.
• Black pepper, 1/2 tsp: Freshly cracked tastes worlds better than the pre-ground stuff.
• Ground nutmeg, 1/4 tsp: The secret whisper that makes people ask what makes this taste so comforting—don't skip it.
• Cooked rotisserie chicken, 2 cups shredded: Grab a store-bought one; your hands will thank you.
• Baby spinach, 1 cup chopped: It wilts into nothing, so don't be shy about packing it in.
• Sun-dried tomatoes, 1/2 cup chopped (optional): The sweet tang plays beautifully against the creamy base, but not mandatory if you want simplicity.
• Shredded mozzarella cheese, 1/2 cup: This melts into those golden bubbles on top.
• Extra Parmesan, 2 tbsp: Final flourish that gets crispy-edged and irresistible.

Instructions

Set your stage:

Preheat the oven to 375°F and get a 9x13-inch baking dish greased. Having everything ready means you're not scrambling once the heat kicks in.

Cook the pasta until just barely done:

Boil salted water, add your pasta, and pull it out when it still has a whisper of firmness—it finishes cooking in the oven. Drain it and set it aside while you make the magic.

Build your roux with patience:

Melt butter over medium heat, stir in your minced garlic, and let it sit for exactly one minute until it smells sweet and warm. Add flour and stir constantly for another minute, watching it become a pale paste.

Create a silky base:

Whisk in the chicken broth slowly and steadily, smoothing out any lumps as you go. You'll feel the sauce thicken slightly—that's when you know it's ready for the yogurt.

Let it cool just slightly before the yogurt:

Pull the pan off heat and whisk in the Greek yogurt, Parmesan, salt, pepper, and nutmeg. The residual heat is enough; no boiling or the yogurt gets grainy.

Fold in the chicken, greens, and tomatoes:

Stir everything together until the spinach releases a little moisture and softens. This sauce should smell like comfort.

Combine and transfer:

Toss the drained pasta with the sauce in a large bowl until every piece is coated. Pour it into your prepared dish and you're nearly home.

Top and bake:

Sprinkle mozzarella and extra Parmesan over the top, then slide it into the oven uncovered for 20 to 25 minutes. You're looking for melted cheese and gentle bubbling at the edges.

Rest before serving:

Let it sit for five minutes—this gives the sauce time to set slightly so it doesn't slide all over the plate.

Save

My eight-year-old, who usually pushes vegetables around her plate, asked for seconds of this without complaint. Watching her eat something this wholesome without feeling like I'd snuck vegetables past her was a small victory I've replayed in my head since.

Why This Sauce Works Where Others Stumble

Heavy cream-based Alfredos feel like a butter blanket by the end of a meal. This version leans on Greek yogurt's tang and protein to give you that luxurious creaminess without the weight. The broth keeps it pourable and prevents the sauce from becoming a brick, while the nutmeg tucks in sweetly underneath, reminding your palate that comfort food doesn't have to mean regret.

Making It Your Own Without Losing the Soul

This recipe is flexible enough to bend with what's in your kitchen. I've swapped the spinach for sautéed mushrooms when someone had a spinach aversion, thrown in broccoli florets, even added crispy bacon bits because I found some in the freezer. The only thing I'd never skip is the nutmeg—that quarter teaspoon is what makes this taste like someone's grandmother knew what she was doing.

Timing and Storage Wisdom

This dish comes together faster than you'd expect for something that tastes this finished. If you're planning ahead, you can actually assemble it completely, cover it, and refrigerate it overnight—just add ten minutes to the baking time if it goes in cold. Leftovers keep for three days and reheat beautifully with a splash of broth stirred in.

• Make the sauce while the pasta cooks to cut down on actual hands-on time.
• Use a rotisserie chicken from the grocery store—your arms will forgive you.
• This freezes well up to three months, though the mozzarella top is better added fresh after thawing and reheating.

Save

This is the kind of recipe that makes you feel capable in the kitchen while your family feels loved at the table. Make it tonight.

Recipe FAQs

→ Can I use fresh chicken instead of rotisserie?

Yes, cooked fresh chicken breast or thighs can be shredded and used as a substitute for rotisserie chicken.

→ What pasta types work best with this dish?

Penne and rigatoni hold sauce well, but any short pasta like fusilli or farfalle can be used.

→ Is it possible to make this dish vegetarian?

Omit the chicken and consider adding extra vegetables like mushrooms or broccoli for a hearty vegetarian option.

→ How do I ensure the sauce is smooth and creamy?

Cook the roux carefully and whisk in the broth gradually before adding Greek yogurt and cheese off the heat to prevent curdling.

→ Can I prepare this ahead of time?

Assemble the dish up to baking, then refrigerate and bake just before serving for fresh results.