Pin There's something about pulling a bubbling casserole from the oven that makes weeknight cooking feel like an accomplishment. I discovered this Greek yogurt Alfredo by accident, honestly—I had half a container of Greek yogurt staring at me from the fridge and a rotisserie chicken that needed rescuing. The result was so unexpectedly creamy and tangy that I've been making it ever since, and now my family requests it by name.
I remember serving this to my neighbor on a particularly hectic evening when she'd helped me move boxes all afternoon. She took one bite and asked for the recipe before finishing her plate—that's when I knew it wasn't just comfort food, it was the kind of dish that makes people feel genuinely cared for.
Ingredients
- Penne or rigatoni pasta (12 oz): The ridges and tubes catch the creamy sauce beautifully, and cooking it just shy of al dente means it won't turn mushy during baking.
- Plain Greek yogurt (1 cup): Use 2% or whole milk varieties for the creamiest sauce—nonfat can sometimes separate, and you want that silky finish.
- Low-sodium chicken broth (1 cup): This is your base for a sauce that's rich without being heavy, and the seasoning lets the other flavors shine.
- Grated Parmesan cheese (1 cup): Freshly grated if you can manage it—pre-shredded has anti-caking agents that can make the sauce grainy.
- Garlic (3 cloves, minced): Sauté it gently in butter first, or it'll taste bitter and harsh instead of sweet and mellow.
- Unsalted butter (2 tbsp): This is your starting point for a proper roux, the foundation that keeps everything smooth.
- All-purpose flour (2 tbsp): The thickening agent that transforms broth into creamy sauce—don't skip the cooking step.
- Salt, black pepper, and ground nutmeg: The nutmeg is subtle but essential, adding warmth that makes people say 'what is that delicious thing?'
- Cooked rotisserie chicken (2 cups, shredded): Buy the kind still warm from the deli counter if you can—it shreds easier and tastes fresher.
- Baby spinach (1 cup): The wilting happens in the hot sauce, so don't worry about pre-cooking it.
- Sun-dried tomatoes (1/2 cup, chopped): Optional but worth it for a burst of tangy sweetness that balances the richness.
- Shredded mozzarella and extra Parmesan for topping: This is what gets all golden and bubbly, so don't be stingy here.
Instructions
- Get your oven ready and prep your dish:
- Preheat to 375°F and grease a 9x13-inch baking dish well—this prevents the crispy edges from sticking.
- Cook the pasta:
- Boil it in salted water until it's just barely tender, then drain. It'll keep cooking in the oven, so underdone is better than overdone here.
- Build your roux base:
- Melt butter in a large skillet and let the minced garlic sizzle for exactly one minute—your nose will tell you when it's right. Sprinkle in flour and stir constantly for another minute to cook out the raw taste.
- Create the sauce:
- Pour in chicken broth slowly while whisking to avoid lumps, then let it simmer gently until it thickens slightly. This takes about two minutes and transforms from thin liquid to something that coats the back of a spoon.
- Marry the yogurt:
- Remove from heat before adding Greek yogurt—if the pan is too hot, it can curdle. Whisk in the yogurt, Parmesan, salt, pepper, and nutmeg until completely smooth and creamy.
- Add the chicken and greens:
- Fold in the shredded chicken, spinach, and sun-dried tomatoes if using. The spinach will wilt in the residual heat, turning this from four separate ingredients into one cohesive sauce.
- Combine everything:
- Mix the cooked pasta with the sauce in a large bowl until every strand is coated. This is easier than doing it in the baking dish.
- Transfer and top:
- Pour into your prepared dish and sprinkle generously with mozzarella and Parmesan. The cheese should cover most of the surface so you get crispy golden bits throughout.
- Bake until bubbly:
- Bake uncovered for 20 to 25 minutes until the edges are bubbling and the cheese on top is melted and starting to brown. The wait is the hardest part.
- Rest before serving:
- Let it sit for five minutes—this lets everything set up so it holds together on the plate instead of being soupy.
Pin There's a moment when you're standing at the oven door, watching the cheese turn golden and bubbly, when you realize you've made something that tastes like restaurant cooking but required almost no skill. That feeling never gets old.
Making it Your Own
This recipe is forgiving enough to handle your favorite add-ins without falling apart. Steamed broccoli or sautéed mushrooms add earthiness, while sun-dried tomatoes bring a concentrated sweetness that plays beautifully against the tanginess of the yogurt sauce. I've even added fresh peas in spring and roasted zucchini in summer, and each version felt like the right dish at the right time.
Why Greek Yogurt Works Here
Traditional Alfredo relies on heavy cream and butter to taste rich, but Greek yogurt brings creaminess without the heaviness, plus a subtle tang that makes every bite feel fresher. The protein boost is real too—you're getting nearly 40 grams per serving, which means this casserole keeps you satisfied for hours. I've noticed people who usually skip creamy pasta dishes because they feel too heavy will actually ask for seconds of this version.
Serving and Storage
Serve this with a bright green salad or roasted asparagus to cut through the richness, and maybe some crusty bread to soak up any remaining sauce. Leftovers keep beautifully in the fridge for up to three days and reheat gently in a 350°F oven until warmed through, though the casserole is honestly best eaten the day you make it when the cheese is still at peak crispiness.
- If your sauce seems too thick when mixing with pasta, thin it with a splash of extra broth so the pasta soaks it in during baking.
- Whole-wheat pasta works great if you're after more fiber, though it has a nuttier taste that still plays nicely with the yogurt sauce.
- A pinch of red pepper flakes stirred into the finished sauce adds warmth without overwhelming the delicate balance of flavors.
Pin This casserole proves that lighter doesn't mean less satisfying—it just means smarter choices. Make it once and it becomes the recipe you return to when you want something nourishing that doesn't feel like a compromise.
Recipe FAQ
- → Can I use regular yogurt instead of Greek yogurt?
Greek yogurt is recommended because its thicker, creamier texture creates a richer sauce. Regular yogurt contains more whey and may result in a thinner, slightly watery consistency. If substituting, consider straining regular yogurt through cheesecloth first to remove excess liquid.
- → Can I make this ahead of time?
Yes, assemble the entire dish up to 24 hours in advance, cover tightly, and refrigerate. When ready to bake, you may need to add 5-10 minutes to the cooking time since it will be cold. Alternatively, bake completely and reheat individual portions.
- → What pasta shapes work best?
Penne and rigatoni are excellent choices because their ridges and tubes hold the creamy sauce beautifully. Other short shapes like ziti, cavatappi, or fusilli would also work well. Avoid long strands like spaghetti or fettuccine as they're harder to serve in baked form.
- → Can I freeze leftovers?
This dish freezes well for up to 3 months. Portion into airtight containers and freeze thawed. Reheat in the oven at 350°F until heated through, or microwave individual servings. The sauce may separate slightly upon reheating but will smooth out when stirred.
- → Is this healthier than traditional Alfredo?
This version is significantly lighter than traditional Alfredo, which typically relies on heavy cream and butter. Greek yogurt provides high protein and probiotics while reducing calories and fat. Each serving delivers 39g of protein compared to about 25g in classic versions.
- → Can I make it vegetarian?
Simply omit the chicken and add more vegetables like steamed broccoli, sautéed mushrooms, or roasted bell peppers. Consider incorporating white beans or chickpeas for extra protein. Use vegetable broth instead of chicken broth to keep it fully vegetarian.