Greek Yogurt Chicken Alfredo (Printable View)

High-protein pasta featuring rotisserie chicken and tangy Greek yogurt sauce.

# Ingredient List:

→ 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 for garnish

# How to Make:

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, approximately 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 thoroughly to coat all pasta evenly with sauce.
08 - Transfer 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 Tips:

01 -
  • It tastes indulgent and creamy but won't leave you feeling weighed down afterward.
  • You get more protein than traditional Alfredo, which means it keeps you satisfied longer.
  • Rotisserie chicken does the heavy lifting, so you're mostly just mixing and baking.
02 -
  • Never let the yogurt sauce come to a boil or even a hard simmer—heat breaks down the protein and you'll end up with something grainy instead of creamy.
  • Tasting your sauce before it goes in the oven makes all the difference, because you can't adjust seasoning once it's baked.
03 -
  • If you're making this for guests, you can assemble it in the baking dish earlier in the day and refrigerate it, then bake it straight from cold—just add 5-10 minutes to the baking time.
  • Buy good Parmesan and grate it yourself right before using it—the difference in how it melts and tastes is honestly transformative.
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