Greek Yogurt Chicken Alfredo Bake (Printable)

Creamy pasta bake with rotisserie chicken, tangy Greek yogurt Alfredo sauce, and melted cheese topping.

# 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 cooking spray or butter.
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. Remove pan from heat. Whisk in Greek yogurt, Parmesan, salt, pepper, and nutmeg until creamy.
05 - Add shredded chicken, spinach, and sun-dried tomatoes to the sauce. Stir until well combined.
06 - Combine cooked pasta and sauce mixture in a large bowl. Mix until pasta is evenly coated.
07 - Transfer pasta mixture to the prepared baking dish. Sprinkle with mozzarella and extra Parmesan.
08 - Bake uncovered for 20-25 minutes, until cheese is melted and bubbly.
09 - Let rest for 5 minutes before serving.

# Expert Advice:

01 -
  • The Greek yogurt creates a sauce that's genuinely creamy without being heavy, letting the Parmesan flavor shine through instead of getting lost in butter.
  • Rotisserie chicken means you're eating in 45 minutes flat without the mental load of planning ahead.
  • It tastes like you spent way more effort than you actually did—the kind of meal that makes people ask for seconds and your secrets.
02 -
  • Greek yogurt can break and become grainy if you add it to a hot pan, so always remove the pan from heat first and let it cool for about 30 seconds—this one move changes everything.
  • Don't cook the pasta all the way to tender; it keeps cooking in the oven and will be perfectly al dente when you serve it, not mush.
03 -
  • Buy rotisserie chicken that's still warm if the store will let you—it shreds more easily and tastes fresher in the finished dish.
  • Taste the sauce before it goes in the oven and season it like you're going to eat it right then, because you kind of are—the oven won't add salt or balance.
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