Greek Yogurt Chicken Pasta (Printable Version)

A creamy Mediterranean pasta with tender chicken, Greek yogurt sauce, spinach, and tomatoes. High protein, light, and ready in 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 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 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 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 delivers all the creamy comfort of traditional pasta without the post-meal sluggishness.
  • The Greek yogurt adds a tangy brightness that cuts through richness while sneaking in extra protein.
  • Everything comes together in one skillet, so cleanup feels like barely any work at all.
  • You can have this on the table in the time it takes to watch a sitcom episode.
02 -
  • Never let the sauce boil after adding the yogurt or you will end up with a curdled, broken mess instead of creamy perfection.
  • Reserve that pasta water before draining because tap water will not do the same job, the starch is what makes the sauce cling to every noodle.
  • Cut your chicken into smaller pieces than feels right because they cook faster and you get more of that caramelized surface area.
03 -
  • Let the chicken rest on the plate for a minute before adding it back to the sauce so it stays tender and doesn't overcook.
  • Taste the sauce before tossing in the pasta and adjust the lemon, salt, or Parmesan to your preference because it's easier to fix before everything is combined.
  • Use a skillet large enough to toss the pasta comfortably or you will end up with sauce all over your stovetop.
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