Greek Yogurt Chicken Alfredo (Printer-Friendly)

High-protein Alfredo bake with rotisserie chicken, pasta, and creamy Greek yogurt sauce. Tender spinach adds fresh flavor to this comforting Italian-American favorite.

# What You 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 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. Drain and set aside.
03 - In a large skillet, heat olive oil 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. 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 the skillet. Mix well to coat everything evenly with sauce.
08 - Transfer pasta mixture to 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 - Let cool for 5 minutes. Garnish with chopped parsley before serving.

# Expert Suggestions:

01 -
  • Packed with 36 grams of protein per serving, so you stay full for hours without the guilt that comes with traditional Alfredo.
  • Ready in under an hour, and most of that is just waiting for the oven to do the work while you put your feet up.
  • The Greek yogurt adds a subtle tang that makes you taste every layer instead of drowning everything in cream.
  • It works beautifully for meal prep or feeding a crowd because it genuinely tastes better the next day.
02 -
  • Greek yogurt can split and become grainy if the heat is too high, so keep your burner on low when you're adding it to the sauce and stir constantly.
  • The pasta should be slightly undercooked because it continues cooking in the oven—this is how you avoid mushy, overcooked results.
  • Freshly shredded cheese melts more evenly than pre-shredded, and your sauce will be silkier for it.
03 -
  • Shred your own cheese from a block instead of using pre-shredded; it melts more smoothly and your sauce will be silkier.
  • Let the baked pasta rest for five minutes before serving so the sauce sets and you get cleaner portions instead of a runny plate.
  • Make it the morning of and bake it straight from the fridge in the evening—just add a few extra minutes to the baking time.
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