Save My neighbor knocked on my door one Tuesday evening holding a container of leftover Greek yogurt she couldn't use before leaving town. I had chicken thawing and pasta in the pantry, and something clicked. What started as a pantry challenge turned into one of those accidental wins that you end up making on repeat. The sauce came together so smooth and tangy, I couldn't believe it wasn't loaded with cream.
I made this for my sister when she was training for a half marathon and constantly hungry. She devoured two servings and asked for the recipe before she even finished her plate. Now she texts me photos every time she makes it with different vegetables tossed in. It became her go to meal prep, and I love knowing something I stumbled into helps fuel her long runs.
Ingredients
- Boneless, skinless chicken breasts: I cut them small so they cook fast and evenly, plus every bite gets coated in that creamy sauce.
- Whole wheat penne or fusilli: The ridges grab onto the yogurt sauce like a dream, and whole wheat keeps it hearty.
- Plain Greek yogurt: This is the magic, go for 2% or 5% fat for the best creaminess without it feeling too rich.
- Grated Parmesan cheese: A little goes a long way for that salty, nutty punch that balances the tang.
- Olive oil: I use it to sear the chicken and build flavor in the pan before anything else goes in.
- Garlic cloves: Freshly minced is key, it blooms in the oil and makes the whole kitchen smell incredible.
- Small onion: Finely chopped so it melts into the background and sweetens everything up.
- Baby spinach: It wilts down to almost nothing but adds color and a bit of earthiness.
- Cherry tomatoes: Halved and cooked just until they start to burst, they bring little pops of sweetness.
- Low sodium chicken broth: This loosens the sauce and adds depth without making it too salty.
- Dried oregano: Classic Mediterranean flavor that makes the chicken taste like it's been marinating for hours.
- Dried basil: Adds a gentle herbal note that plays well with the tomatoes.
- Paprika: Just a hint for warmth and a beautiful golden color on the chicken.
- Salt and black pepper: Season as you go, tasting and adjusting keeps everything balanced.
- Lemon juice: Brightens the whole dish and cuts through the richness of the yogurt.
Instructions
- Boil the Pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until al dente, then drain and save about 80 ml of that starchy water. It will help the sauce cling to every piece later.
- Sear the Chicken:
- Heat a tablespoon of olive oil in a large skillet over medium high heat, toss in the seasoned chicken pieces, and let them cook undisturbed for a few minutes until golden. Stir occasionally until cooked through, then set aside on a plate.
- Sauté the Aromatics:
- In the same skillet, add another tablespoon of oil and cook the onion until soft and translucent. Toss in the garlic and let it sizzle for just 30 seconds until fragrant.
- Add the Vegetables:
- Stir in the cherry tomatoes and let them soften for a couple of minutes, then add the spinach and watch it wilt down. Everything should smell bright and fresh.
- Simmer with Broth:
- Lower the heat to medium low, return the chicken to the skillet, and pour in the chicken broth. Let it bubble gently for a minute to marry the flavors.
- Stir in the Yogurt:
- Take the pan off the heat completely, then stir in the Greek yogurt, Parmesan, lemon juice, and half the reserved pasta water until smooth. Do not let it boil or the yogurt will curdle and break.
- Toss and Serve:
- Add the drained pasta to the skillet and toss everything together, adding more pasta water if it looks dry. Taste, adjust seasoning, and serve hot with extra Parmesan on top.
Save One night I made this after a long day and ate it curled up on the couch with a blanket. It wasn't fancy or Instagram worthy, but it felt like a warm hug in a bowl. Sometimes the best meals are the ones that just make you feel taken care of, and this one does that every single time.
Making It Your Own
I've tossed in steamed broccoli, peas, even roasted red peppers depending on what's in the fridge. My vegetarian friend swaps the chicken for chickpeas and says it's just as satisfying. You can also use turkey, shrimp, or skip the meat entirely and load it up with more vegetables. The sauce is forgiving and adapts to whatever you throw at it.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days. I reheat it gently on the stove with a splash of water or broth to loosen the sauce, stirring often so it doesn't stick. The microwave works too, just use lower power and stir halfway through. The flavors deepen overnight, so don't be surprised if day two tastes even better.
Pairing and Serving Ideas
This pairs beautifully with a crisp Sauvignon Blanc or even a light Pinot Grigio. I like to serve it with a simple side salad dressed in lemon and olive oil, or some crusty bread to soak up any extra sauce. It's hearty enough to stand alone but loves a little green crunch on the side.
- Garnish with fresh basil or parsley for a pop of color and freshness.
- Add a pinch of red pepper flakes if you like a little heat.
- Swap whole wheat pasta for gluten free if needed, the sauce works just the same.
Save This dish has become one of those reliable favorites that never lets me down. I hope it finds a spot in your weekly rotation too.
Recipe FAQ
- → Why shouldn't I boil the Greek yogurt?
High heat causes Greek yogurt to separate and curdle, breaking the creamy texture. Always add it off heat and stir gently to maintain smoothness and richness.
- → Can I use full-fat Greek yogurt instead?
Yes, full-fat Greek yogurt works beautifully and creates an even creamier sauce. Use the same quantity; the dish will be slightly richer and more indulgent.
- → What pasta shapes work best?
Penne, fusilli, rigatoni, or farfalle all work well as they hold the creamy sauce beautifully. Whole wheat varieties add fiber and a subtle nutty flavor.
- → How do I prevent the sauce from being too thick?
Reserved pasta water is your secret weapon. Add it gradually while tossing to achieve your desired consistency. Start with half and adjust as needed.
- → Can this be made vegetarian?
Absolutely. Substitute the chicken with cooked chickpeas, white beans, or additional vegetables like mushrooms and zucchini for equal protein and satisfaction.
- → How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. The sauce may thicken when cold; reheat gently over low heat with a splash of milk or water to restore creaminess.