Greek Yogurt Chicken Pasta (Printable Version)

Creamy Mediterranean pasta with tender chicken, Greek yogurt sauce, spinach and tomatoes. High-protein, lighter comfort food for four.

# What You'll Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (about 14 oz), cut into bite-sized pieces

→ Pasta

02 - 12.3 oz whole wheat penne or fusilli

→ Dairy

03 - 7 oz plain Greek yogurt (2% or 5% fat)
04 - 1 oz grated Parmesan cheese

→ Vegetables and Aromatics

05 - 2 tablespoons olive oil
06 - 3 garlic cloves, minced
07 - 1 small onion, finely chopped
08 - 3.5 oz baby spinach, roughly chopped
09 - 3.5 oz cherry tomatoes, halved

→ Liquids and Seasonings

10 - 2.7 fl oz low-sodium chicken broth
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon dried basil
13 - 1/2 teaspoon paprika
14 - Salt and freshly ground black pepper to taste
15 - Juice of 1/2 lemon

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, reserving 2.7 fl oz (1/3 cup) of pasta water.
02 - While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken, season with salt, pepper, paprika, and oregano. Cook for 6 to 8 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate and set aside.
03 - In the same skillet, heat the remaining tablespoon of olive oil. Sauté the onion for 2 to 3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
04 - Add cherry tomatoes and cook for 2 minutes until just softened. Stir in spinach and cook until wilted, about 1 minute.
05 - Lower the heat to medium-low. Return the cooked chicken to the skillet. Add chicken broth and allow to simmer for 1 minute.
06 - Remove the pan from heat. Stir in Greek yogurt, Parmesan, lemon juice, and half the reserved pasta water. Mix until smooth and creamy. Do not boil after adding yogurt as it may curdle.
07 - Toss the drained pasta with the sauce, adding more pasta water if needed to achieve your preferred consistency. Season with additional salt and pepper to taste. Serve immediately, garnished with additional Parmesan and fresh basil if desired.

# Expert Tips:

01 -
  • It delivers all the creamy comfort you crave but leaves you feeling energized, not weighed down.
  • The Greek yogurt adds a subtle tang that makes the dish taste brighter and more interesting than plain cream ever could.
  • You can have dinner on the table in half an hour without any complicated techniques or fancy equipment.
  • High protein and whole grains mean this actually keeps you full until morning.
02 -
  • Always remove the pan from heat before stirring in the Greek yogurt, or it will break and turn grainy instead of creamy.
  • Save some pasta water before draining; that starchy liquid is the key to a sauce that clings perfectly to every piece of pasta.
  • Do not skip the lemon juice at the end; it balances the richness and makes the whole dish taste brighter and more complete.
03 -
  • Use full fat or 2% Greek yogurt instead of nonfat; the extra fat keeps the sauce smooth and prevents it from curdling.
  • Cook the garlic just until fragrant, about 30 seconds; any longer and it turns bitter and overpowering.
  • Toss the pasta in the sauce off the heat and add pasta water gradually; this gives you total control over the final consistency.
Go Back