Greek Yogurt Chicken Pasta (Printable Version)

Creamy Mediterranean pasta with tender chicken, Greek yogurt sauce, spinach and tomatoes. Ready in 35 minutes.

# What You 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 extra virgin 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 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 6-8 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 2-3 minutes until soft. 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 preferred consistency. Season with extra salt and pepper to taste.
08 - Serve immediately, garnished with additional Parmesan and fresh basil if desired.

# Expert Tips:

01 -
  • It tastes indulgent but leaves you light enough to clean up the kitchen without groaning.
  • You get real creaminess without the guilt or the heaviness that makes you want a nap.
  • The protein boost means everyone stays full, which matters when kids are circling the pantry an hour later.
  • It comes together faster than ordering takeout and tastes infinitely better.
02 -
  • Always remove the pan from heat before adding Greek yogurt or it will curdle into a grainy mess.
  • Reserve pasta water before draining because that starchy liquid is the only thing that will bring a broken sauce back to life.
  • Season the chicken before it hits the pan, not after, or the flavor stays on the surface instead of sinking in.
03 -
  • Use room temperature Greek yogurt so it mixes into the sauce smoothly without shocking the temperature.
  • Taste the pasta water before draining, if it's well salted, it will season the sauce as it loosens.
  • Let the chicken rest on the plate for a minute before adding it back so the juices redistribute and every bite stays tender.
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