Save to Pinterest There's something wonderfully unpretentious about a pasta bake that tastes indulgent without apologizing for being lighter than the original. I discovered this Greek yogurt Alfredo version on a Tuesday evening when I had rotisserie chicken in one hand and Greek yogurt in the other, staring at my pantry like it held the answer to dinner. What started as mild curiosity became my new weeknight anchor—the dish I make when I want comfort food that doesn't require an apology to my body afterward.
I made this for my neighbor last spring when she'd just had a baby and was subsisting on takeout containers she'd forgotten about in the fridge. She called two days later asking if I could write down what went into it because her husband actually ate his vegetables without complaining. That's when I knew this wasn't just good—it was the kind of dish that quietly changes how people eat at home.
Ingredients
- Penne or rigatoni pasta, 12 oz: These chunky shapes catch the sauce better than thin noodles, so every bite has that creamy coating you're really after.
- Plain Greek yogurt, 1 cup: Use 2% or whole milk varieties rather than nonfat—they blend into the sauce like they belong there, not like you're trying to sneak something past anyone.
- Low-sodium chicken broth, 1 cup: This keeps the sauce silky without making it taste like a salt lick; it's the quiet ingredient that makes everything taste deliberate.
- Grated Parmesan cheese, 1 cup: Don't reach for the pre-grated stuff in the green can—real cheese melts differently and tastes like you care, which you do.
- Garlic, minced, 3 cloves: Mince it fresh; the moment your knife hits the board is when you know you're actually cooking something.
- Unsalted butter, 2 tbsp: This is your roux base, so butter quality matters more here than anywhere else in the dish.
- All-purpose flour, 2 tbsp: The thickening agent that transforms broth into something worth bragging about.
- Salt, 1/2 tsp, and black pepper, 1/2 tsp: Season as you go; you can always add more but you can't take it back.
- Ground nutmeg, 1/4 tsp: Just a whisper of it—this is the secret note that makes people pause mid-bite wondering what they're tasting.
- Cooked rotisserie chicken, 2 cups shredded: Pick one that's still warm if you can; it integrates into the sauce more easily.
- Baby spinach, 1 cup roughly chopped: It wilts down dramatically, so don't be afraid of the volume going in.
- Sun-dried tomatoes, 1/2 cup chopped (optional): These add a concentrated brightness that makes the whole dish feel intentional rather than accidental.
- Shredded mozzarella cheese, 1/2 cup, and extra Parmesan, 2 tbsp: The topping that gets bubbly and gorgeous in the oven, creating texture contrasts that matter.
Instructions
- Get your oven ready and set the stage:
- Preheat the oven to 375°F and grease a 9x13-inch baking dish with butter or cooking spray. Having everything prepped before you start cooking is the difference between feeling rushed and feeling in control.
- Cook the pasta until it's just barely tender:
- Boil salted water in a large pot, add your pasta, and fish out a piece at 1 minute before the package says it's done—it should still have a gentle resistance when you bite it. The pasta will continue cooking in the oven, and there's nothing worse than mushy bake.
- Make the roux, which is just a fancy word for butter and flour getting cozy:
- Melt butter over medium heat in a large skillet, add your minced garlic, and let it perfume the butter for about a minute until it smells irresistible. Sprinkle in the flour, stir constantly, and watch it transform into a paste that'll thicken your sauce.
- Build your sauce slowly and with intention:
- Gradually whisk in the chicken broth, going slowly enough that you don't end up with lumps—this is where patience actually pays off. Let it bubble gently for a minute until it thickens slightly and coats the back of a spoon.
- Temper the Greek yogurt so it doesn't scramble:
- Remove the pan from heat before whisking in your Greek yogurt, Parmesan, salt, pepper, and nutmeg. The heat is already turned off, so the yogurt stays creamy instead of becoming weirdly grainy.
- Fold in the proteins and vegetables:
- Add your shredded chicken, spinach, and sun-dried tomatoes (if you're using them) to the sauce and stir until everything is distributed and the spinach begins to wilt. This is where the dish transforms from just sauce into something actually nourishing.
- Combine pasta with sauce in a mixing bowl:
- Dump the cooked pasta into a large bowl, pour the sauce over it, and mix until every strand is coated. This is easier than trying to combine them in the baking dish and less messy.
- Transfer to your baking dish and top with cheese:
- Pour everything into your prepared dish, spread it evenly, and top with the mozzarella and extra Parmesan. The cheese won't just melt—it'll create little golden edges that taste incredible.
- Bake until the top is melted and bubbly:
- Bake uncovered for 20 to 25 minutes, checking around minute 20 so you don't overbake it. You're looking for the cheese on top to be melted and the edges to bubble slightly.
- Let it rest because patience pays off one more time:
- Pull it from the oven and let it sit for 5 minutes before serving—this lets the sauce set slightly so you get clean portions instead of everything sliding around on the plate.
Save to Pinterest I've made this dish enough times now that I've stopped timing myself, which is how I know it's become genuinely part of my cooking life. There's a moment about halfway through baking when your kitchen smells like melted cheese and garlic and nutmeg all at once, and you just know you made the right call for dinner.
Why This Sauce Works Better Than Expected
The traditional Alfredo sauce relies on heavy cream and butter to create richness, which is delicious but also means you feel it for hours afterward. Greek yogurt brings the same creamy texture through its natural thickness, but with a subtle tang that actually makes the flavors in the dish pop instead of muffling them. The Parmesan does most of the heavy lifting for flavor, so the yogurt is really just a delivery system—a smart one.
Building Flavor Without Extra Calories
The nutmeg is the genius move here, the ingredient that makes people say wow without knowing what they're tasting. It works because it's barely there, just a suggestion of warmth that deepens the savory notes and makes the whole dish taste more sophisticated than it actually is. Mincing fresh garlic instead of using powder or jarred means you get actual garlic flavor, not just the idea of garlic—these small choices add up to a dish that tastes intentional.
Make It Your Own
This is the kind of dish that genuinely improves when you adapt it to what's in your kitchen and what you're craving. Steamed broccoli or sautéed mushrooms add vegetables and texture; whole-wheat pasta bumps up the fiber; red pepper flakes make it interesting if you like heat. Serve it with a crisp green salad to cut through the richness, or roasted asparagus if you want to keep it all in one warm, comforting lane.
- Add a handful of fresh basil just before serving for brightness and a taste of late summer.
- If you have lemon, a squeeze of juice at the end balances the richness beautifully.
- Leftovers taste even better reheated the next day, when the flavors have had time to meld.
Save to Pinterest This dish has become my answer to so many dinner questions—when I want something that tastes indulgent but isn't, when I need to feed people without stress, when I want to remember why I love cooking in the first place. It's the kind of meal that makes everyone feel taken care of, including yourself.
Recipe Questions & Answers
- → Can I make this ahead of time?
Yes, assemble the entire dish up to 24 hours ahead, cover tightly, and refrigerate. When ready to bake, add 5-10 minutes to the cooking time since it will be cold.
- → What pasta shapes work best?
Penne and rigatoni are ideal because their tubular shape holds the creamy sauce well. Ziti, fusilli, or macaroni would also work beautifully.
- → Can I use chicken breast instead of rotisserie?
Absolutely. Simply season and cook two boneless chicken breasts (about 1 lb), then shred or cube before adding to the sauce. Poaching or baking works well.
- → Why Greek yogurt instead of cream?
Greek yogurt provides the same creamy texture with significantly less fat and more protein. It also adds a pleasant tang that balances the richness of the Parmesan and butter.
- → Can I freeze leftovers?
Yes, portions freeze well for up to 3 months. Thaw overnight in the refrigerator, then reheat covered at 350°F until warmed through. The sauce may separate slightly but will come back together when reheated.
- → How do I prevent the yogurt from curdling?
Always remove the pan from heat before whisking in the Greek yogurt. Adding it to a hot roux over direct heat can cause separation. The residual heat is sufficient to melt and incorporate everything smoothly.