Greek Yogurt Chicken Pasta (Printable Version)

A creamy, protein-rich pasta dish with tender chicken, spinach, and a tangy Greek yogurt sauce that's ready 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 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 - 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

# 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 2.7 fl oz (approximately 1/3 cup) of pasta water for sauce consistency adjustment.
02 - While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 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 softened. Add minced garlic and cook for 30 seconds until fragrant.
04 - Add halved cherry tomatoes and cook for 2 minutes until just softened. Stir in chopped spinach and cook until wilted, approximately 1 minute.
05 - Lower heat to medium-low. Return the cooked chicken to the skillet. Add chicken broth and allow to simmer gently for 1 minute.
06 - Remove the pan from heat. Stir in Greek yogurt, Parmesan cheese, lemon juice, and half the reserved pasta water. Mix gently until smooth and creamy. Do not allow mixture to boil after adding yogurt, as it may curdle.
07 - Toss the drained pasta with the sauce, adding additional pasta water as needed to achieve your preferred consistency. Season with extra salt and pepper to taste.
08 - Serve immediately, garnished with additional Parmesan cheese and fresh basil if desired.

# Expert Tips:

01 -
  • It delivers all the creamy comfort of traditional pasta but with a protein boost that actually keeps you full.
  • You can have dinner on the table in half an hour, using ingredients you probably already have.
  • The Greek yogurt sauce is silky and tangy without feeling heavy, and it sneaks in extra nutrition without anyone noticing.
  • It's flexible enough to handle whatever vegetables are lurking in your crisper drawer.
02 -
  • Always remove the pan from the heat before stirring in the Greek yogurt, or the sudden temperature change will cause it to separate and ruin the silky texture.
  • Reserve that pasta water before draining, it's the secret to a sauce that clings instead of clumps.
  • Let your Greek yogurt sit out for fifteen minutes before using it, cold yogurt is more likely to break when it hits the warm pan.
03 -
  • Toast your dried oregano and basil in the pan for a few seconds before adding the chicken, it wakes up their essential oils and makes them taste almost fresh.
  • Use a mix of baby spinach and arugula if you want a peppery bite that cuts through the creaminess.
  • Grate your Parmesan fresh from a block instead of using pre-grated, it melts smoother and tastes infinitely better.
  • If your sauce breaks despite your best efforts, whisk in a teaspoon of Dijon mustard off the heat, it acts as an emulsifier and brings everything back together.
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