Greek Yogurt Chicken Alfredo (Printable)

Creamy pasta bake with rotisserie chicken, spinach, and tangy Greek yogurt Alfredo sauce. High-protein twist on Italian-American classic.

# Components:

→ 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 and Aromatics

06 - 2 cups fresh baby spinach, roughly chopped
07 - 3 cloves garlic, minced

→ Sauce and 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, or to taste
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

# Method:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish and set aside.
02 - Cook pasta in salted boiling water until al dente, approximately 8-10 minutes. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for approximately 1 minute until fragrant.
04 - Add chicken broth, Italian seasoning, salt, black pepper, and red pepper flakes to the skillet. Simmer for 2-3 minutes.
05 - Reduce heat to low. Stir in Greek yogurt, mozzarella cheese, and Parmesan cheese until smooth and creamy. Do not allow to boil.
06 - Fold in shredded rotisserie chicken and chopped spinach. Cook for 1-2 minutes until spinach wilts slightly.
07 - Transfer cooked pasta to a large bowl and pour sauce mixture over top. Mix thoroughly to coat all pasta evenly.
08 - Pour combined pasta and sauce into prepared baking dish. Distribute evenly and sprinkle remaining 1/4 cup Parmesan cheese over top.
09 - Bake for 20-25 minutes until bubbly and golden on top.
10 - Remove from oven and allow to cool for 5 minutes. Garnish with chopped parsley before serving.

# Expert Advice:

01 -
  • It tastes like comfort food but actually makes you feel energized instead of sluggish afterward.
  • Rotisserie chicken does all the heavy lifting, so you're basically assembling rather than cooking from scratch.
  • Greek yogurt adds this tangy depth that regular cream could never achieve, and it's packed with protein.
02 -
  • Greek yogurt can split and turn grainy if it gets too hot, so keeping the heat low and stirring constantly while adding it is absolutely essential.
  • Undercooking the pasta by a minute or two prevents it from turning to mush during baking, which is the difference between a beautiful dish and something mushy.
03 -
  • Shredding the rotisserie chicken yourself instead of buying pre-shredded means you control the texture and can avoid any odd additives in packaged versions.
  • Grating cheese fresh from a block melts infinitely better than pre-shredded because there are no anti-caking agents interfering with that smooth, creamy texture.
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