Greek Yogurt Chicken Pasta (Print View)

A creamy, protein-rich pasta featuring tender chicken and luscious Greek yogurt sauce with spinach and cherry tomatoes.

# Components:

→ 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 & 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 & Seasonings

10 - 2.7 fl oz low-sodium chicken broth
11 - 1 teaspoon dried oregano
12 - 0.5 teaspoon dried basil
13 - 0.5 teaspoon paprika
14 - Salt and freshly ground black pepper to taste
15 - Juice of 0.5 lemon

# Method:

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 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 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 your preferred consistency. Season with extra salt and pepper to taste.
08 - Serve immediately, garnished with additional Parmesan and fresh basil if desired.

# Expert Advice:

01 -
  • It tastes indulgent but keeps you feeling light, not weighed down after dinner.
  • The Greek yogurt adds serious protein without any heaviness or guilt.
  • Everything comes together in one skillet after the pasta boils, so cleanup is minimal.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Always remove the pan from heat before adding Greek yogurt or it will curdle and turn grainy.
  • Reserve that pasta water, it's the secret to a silky sauce that coats every noodle.
  • Season the chicken well before cooking, it's your main flavor anchor in the dish.
03 -
  • Use room temperature Greek yogurt so it mixes into the sauce more smoothly.
  • Don't skip the lemon juice, it brightens everything and balances the richness.
  • If the sauce looks too thick, add pasta water a tablespoon at a time until it's just right.
Return