Greek Yogurt Chicken Alfredo (Printer-Friendly)

Penne and shredded chicken combined with a creamy tangy Greek yogurt Alfredo sauce baked golden.

# What You Need:

→ 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

# Directions:

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

# Expert Suggestions:

01 -
  • Your guests won't believe this creamy sauce is mostly Greek yogurt and chicken broth—it's that velvety and satisfying.
  • Forty-five minutes from empty kitchen to bubbling, golden-topped casserole is the kind of win that actually happens on a weeknight.
  • Nearly 40 grams of protein per serving means you can eat dessert guilt-free, which is the kind of math I appreciate.
02 -
  • Cold Greek yogurt hitting hot sauce will curdle if you skip that cooling step after adding the broth—I learned this the messy way the first time.
  • Cooking the pasta just to al dente instead of soft means it doesn't turn to mush during baking, which changes everything texture-wise.
03 -
  • Let the pasta drain completely and cool for a minute before mixing with the sauce—excess water dilutes all your effort.
  • Grate your own Parmesan if you can; it melts into the sauce instead of staying grainy and separated like pre-grated does.
Go Back