Description
A creamy and comforting Greek Yogurt Chicken Alfredo pasta bake featuring tender shredded chicken, spinach, and sun-dried tomatoes, layered with a cheesy Greek yogurt Alfredo sauce and topped with melted mozzarella and Parmesan cheese. This wholesome dish combines wholesome Greek yogurt for a healthier twist on the classic Alfredo sauce.
Ingredients
Scale
Pasta
- 12 oz penne or rigatoni pasta
Alfredo Sauce
- 1 cup plain Greek yogurt (2% or whole milk)
- 1 cup low-sodium chicken broth
- 1 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
Filling and Toppings
- 2 cups cooked rotisserie chicken, shredded
- 1 cup baby spinach, roughly chopped
- 1/2 cup sun-dried tomatoes, chopped (optional)
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
Instructions
- Prepare baking dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking, and set it aside to use later.
- Cook pasta: Bring a large pot of salted water to a boil. Add the penne or rigatoni pasta and cook it until just al dente according to package instructions. Drain the pasta well and set aside.
- Build roux base: In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Stir in the all-purpose flour and continue cooking, stirring constantly, for another minute to make a roux.
- Create sauce foundation: Gradually whisk in the low-sodium chicken broth, stirring continuously until the mixture is smooth and has thickened slightly, forming the base of your Alfredo sauce.
- Incorporate Greek yogurt: Remove the skillet from heat. Whisk in the Greek yogurt, grated Parmesan cheese, salt, black pepper, and ground nutmeg until the sauce is creamy and well combined without any lumps.
- Combine filling: Add the shredded cooked rotisserie chicken, chopped baby spinach, and sun-dried tomatoes (if using) into the sauce. Stir gently until all the ingredients are evenly distributed through the sauce.
- Assemble bake: In a large mixing bowl, combine the cooked pasta with the sauce mixture, tossing to ensure every piece of pasta is coated with the creamy sauce. Transfer this mixture evenly into your prepared baking dish.
- Add cheese topping: Sprinkle the shredded mozzarella cheese and additional grated Parmesan cheese evenly over the top of the pasta in the baking dish.
- Bake uncovered: Place the dish into the preheated oven and bake for 20 to 25 minutes, or until the cheese topping is melted, bubbly, and starting to turn golden brown.
- Rest and serve: Remove the baked pasta from the oven and let it rest for 5 minutes to set. Serve warm for a delicious, hearty meal.
Notes
- You can substitute rotisserie chicken with any leftover cooked chicken or grilled chicken for convenience.
- Sun-dried tomatoes are optional but add a nice tangy flavor to the dish.
- For a lighter version, opt for low-fat Greek yogurt and reduce the amount of cheese slightly.
- Ensure the Greek yogurt is incorporated off the heat to prevent curdling.
- This recipe can be prepared ahead of time and baked just before serving.
