Description
Greek Yogurt Chicken Alfredo is a creamy and comforting baked pasta dish that combines tender shredded chicken, nutritious spinach, and optional sun-dried tomatoes in a rich Alfredo sauce made lighter with Greek yogurt. This recipe offers a healthier twist on a classic favorite by incorporating low-fat ingredients while maintaining indulgent flavors. Perfect for a family dinner, it yields a deliciously cheesy and satisfying meal in just 45 minutes.
Ingredients
Scale
Pasta
- 12 oz penne or rigatoni pasta
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). Lightly grease a 9×13-inch baking dish to prevent sticking and set it aside for later use.
- Cook pasta: Bring a large pot of salted water to a boil. Add the penne or rigatoni pasta and cook until just al dente, around 8-10 minutes depending on the pasta package instructions. Drain the pasta 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 one minute until fragrant. Stir in the all-purpose flour and continue cooking while stirring constantly for another minute to form a roux.
- Create sauce foundation: Gradually whisk in the low-sodium chicken broth, stirring constantly until the mixture is smooth and begins to thicken slightly.
- Incorporate Greek yogurt: Remove the skillet from heat. Whisk in the plain Greek yogurt, grated Parmesan cheese, salt, black pepper, and ground nutmeg until the sauce is creamy and well combined.
- Combine filling: Add the shredded rotisserie chicken, roughly chopped baby spinach, and chopped sun-dried tomatoes (if using) to the sauce. Stir thoroughly to combine all ingredients evenly.
- Assemble bake: In a large bowl, mix the cooked pasta with the sauce and filling mixture, ensuring the pasta is fully coated. Transfer this combined mixture to the prepared baking dish.
- Add cheese topping: Evenly sprinkle the shredded mozzarella cheese and the additional grated Parmesan cheese over the top of the pasta mixture in the baking dish.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 20-25 minutes, or until the cheese topping is melted, bubbly, and lightly golden.
- Rest and serve: Remove from the oven and allow the dish to rest for 5 minutes before serving to let the sauce set slightly and enhance flavors.
Notes
- For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.
- Sun-dried tomatoes add a tangy sweetness but can be omitted if preferred.
- Use whole-milk Greek yogurt for creamier texture, or 2% for a lighter version.
- Ensure the pasta is just al dente to avoid overcooking during baking.
- This dish can be prepared ahead up to the assembling stage and refrigerated before baking.
