Greek Yogurt Chicken Pasta (Printable Version)

Creamy, protein-rich pasta with tender chicken and Greek yogurt sauce. Mediterranean comfort food made lighter in just 35 minutes.

# 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 & 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 - 1/3 cup 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

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, reserving 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 6–8 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; it might 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 fueled without the post-pasta crash that cream sauces usually cause.
  • You can have dinner on the table in half an hour, even on those nights when chopping an onion feels like a monumental task.
  • The Greek yogurt sneaks in extra protein and probiotics while making the sauce ridiculously creamy.
  • Leftovers actually get better as the flavors meld overnight in the fridge.
02 -
  • Never let the yogurt boil once it's in the pan, I learned this the hard way when my sauce turned into lumpy cottage cheese instead of creamy perfection.
  • Reserving pasta water isn't optional, that starchy liquid is what makes the sauce cling instead of pooling at the bottom of the bowl.
  • If your sauce feels too thick after tossing, add pasta water one tablespoon at a time, it loosens everything without diluting the flavor.
03 -
  • Let your Greek yogurt come to room temperature for ten minutes before stirring it in, cold yogurt is more likely to seize up when it hits the warm pan.
  • If you're meal prepping, keep the sauce and pasta separate until you're ready to eat, then toss them together with a splash of broth when reheating.
  • Use a pasta shape with ridges or curves, smooth noodles like spaghetti just don't hold onto this sauce the same way.
  • Taste your yogurt before you start, some brands are tangier than others and you might need a little extra lemon or Parmesan to balance it out.
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