Save to Pinterest My roommate was the one who suggested swapping heavy cream for Greek yogurt, and I thought she was out of her mind. But one Tuesday night, with nothing but leftover chicken and a tub of yogurt in the fridge, I decided to trust her. The sauce came together so fast I nearly forgot to drain the pasta. What surprised me most was how rich it tasted without that heavy, sluggish feeling afterward.
I made this for my brother after his evening gym session, and he went back for seconds before I even sat down. He kept asking what I put in the sauce because it tasted too good to be healthy. When I told him it was just yogurt, he laughed and said I was lying. That reaction alone made me realize this recipe was a keeper.
Ingredients
- Boneless, skinless chicken breasts: I cut them into small, uneven pieces so some get extra crispy and others stay tender.
- Whole wheat penne or fusilli: The ridges grab onto the sauce beautifully, and whole wheat adds a nutty flavor that works with the yogurt.
- Plain Greek yogurt: Use 2% or 5% fat for the best texture; nonfat can turn grainy when warmed.
- Grated Parmesan cheese: Freshly grated melts into the sauce seamlessly and adds that salty, umami depth.
- Olive oil: A fruity olive oil makes a noticeable difference in flavor, especially in the garlic base.
- Garlic cloves, minced: Three cloves might seem like a lot, but they mellow as they cook and create the backbone of the sauce.
- Small onion, finely chopped: I dice mine tiny so it almost dissolves into the background, adding sweetness without chunks.
- Baby spinach, roughly chopped: It wilts down to nearly nothing, so do not be shy about packing it in.
- Cherry tomatoes, halved: They burst just slightly and release their juices, creating little pockets of brightness.
- Low sodium chicken broth: This loosens the sauce and keeps it silky without adding too much salt.
- Dried oregano: A must for that Mediterranean vibe; it smells like summer even in winter.
- Dried basil: Adds a gentle herbal note that plays well with the tomatoes.
- Paprika: Just a hint gives the chicken a warm, slightly smoky color.
- Salt and freshly ground black pepper: Taste as you go, especially after adding the yogurt and Parmesan.
- Juice of half a lemon: This is what wakes the whole dish up and keeps it from tasting flat.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the pasta until al dente, then drain and save about 80 ml of that starchy water. It will be your secret weapon for a silky sauce later.
- Cook the chicken:
- Heat 1 tablespoon of olive oil in a large skillet over medium high heat, add the chicken pieces seasoned with salt, pepper, paprika, and oregano, and cook for 6 to 8 minutes, stirring now and then until golden and cooked through. Transfer to a plate and set aside.
- Saute the aromatics:
- In the same skillet, add the remaining tablespoon of olive oil and saute the chopped onion for 2 to 3 minutes until soft. Toss in the minced garlic and cook for just 30 seconds until it smells incredible.
- Add the vegetables:
- Stir in the cherry tomatoes and cook for 2 minutes until they start to soften, then add the spinach and let it wilt for about 1 minute. Everything will shrink down fast, so do not worry if the pan looks crowded at first.
- Simmer with broth:
- Lower the heat to medium low, return the cooked chicken to the skillet, and pour in the chicken broth. Let it simmer for 1 minute to meld the flavors together.
- Stir in the yogurt sauce:
- Remove the pan from the heat completely, then stir in the Greek yogurt, Parmesan, lemon juice, and half the reserved pasta water, mixing until smooth and creamy. Do not let it boil after this point or the yogurt might curdle and turn grainy.
- Toss with pasta:
- Add the drained pasta to the skillet and toss everything together, adding more pasta water a little at a time if you want a looser sauce. Taste and adjust with extra salt and pepper as needed.
- Serve hot:
- Plate immediately and garnish with a sprinkle of extra Parmesan and fresh basil if you have it on hand. The sauce thickens as it sits, so serve right away for the best texture.
Save to Pinterest This dish became my go to whenever friends came over unexpectedly. One night, a colleague showed up stressed and hungry, and I threw this together while she vented about her day. By the time we sat down to eat, she was calmer, and the pasta had somehow become part of the therapy. Food really does have that power.
Make It Your Own
I have swapped the chicken for turkey, chickpeas, and even leftover rotisserie chicken, and every version worked beautifully. If you want more vegetables, steamed broccoli or peas fold right in without changing the balance. One time I added sun dried tomatoes instead of fresh, and the tangy sweetness was incredible. This recipe is forgiving, so feel free to use what you have.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. The sauce thickens as it cools, so when you reheat it, add a splash of chicken broth or water and warm it gently over low heat. I have never had luck microwaving this without the yogurt separating a bit, so the stovetop is your best bet. It tastes almost as good the next day, especially if you add a squeeze of fresh lemon before serving.
Pairing and Serving Ideas
I love serving this with a simple arugula salad dressed in olive oil and lemon, which echoes the brightness in the pasta. A crisp Sauvignon Blanc or even a light Pinot Grigio pairs beautifully if you are pouring wine. For a heartier meal, add garlic bread on the side, though honestly, the pasta is satisfying enough on its own.
- Top with extra Parmesan and a drizzle of good olive oil for a restaurant style finish.
- Serve with crusty bread to soak up every bit of the creamy sauce.
- Pair with roasted vegetables like zucchini or bell peppers for added color and nutrition.
Save to Pinterest This recipe taught me that comfort food does not have to be heavy or complicated. Sometimes the best meals are the ones that surprise you with how simple and satisfying they can be.
Recipe FAQs
- → Can I use regular yogurt instead of Greek yogurt?
Greek yogurt is recommended for its higher protein content and thick consistency. Regular yogurt will work but add it at the end and keep heat low to prevent curdling. You may need to use less liquid.
- → Why shouldn't I boil the sauce after adding yogurt?
High heat causes yogurt to curdle and separate, affecting texture and appearance. Always add yogurt to a cooling pan and stir gently off heat or over very low heat to maintain a smooth, creamy sauce.
- → What pasta works best for this dish?
Whole wheat penne or fusilli are ideal as their ridged surfaces catch the creamy sauce beautifully. You can substitute with other shapes like rigatoni or farfalle, or use gluten-free varieties if needed.
- → How do I adjust the sauce consistency?
Reserve pasta water during cooking and add it gradually after tossing. Start with half the reserved liquid, then add more until you reach your preferred thickness. The sauce should coat the pasta without pooling.
- → Can I prepare this ahead of time?
Cook components separately and store in the refrigerator for up to two days. Combine just before serving over freshly cooked pasta to maintain texture and prevent the yogurt sauce from separating during reheating.
- → What are good protein variations for this dish?
Turkey breast offers similar lean protein, while cooked chickpeas or white beans work well for vegetarian options. Shrimp also pairs beautifully with the yogurt sauce for a different protein choice.