Greek Yogurt Chicken Pasta (Printable)

Creamy pasta with tender chicken, Greek yogurt sauce, fresh spinach, and cherry tomatoes. High-protein comfort food 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 - 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

# How-To:

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 (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 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 you want without the heaviness that usually follows.
  • The Greek yogurt sneaks in extra protein while keeping things tangy and bright.
  • You can have dinner on the table in half an hour, even on a chaotic weeknight.
  • Leftovers taste even better the next day once the flavors meld together.
02 -
  • Never let the yogurt boil once it's in the pan, heat will cause it to curdle and ruin the silky texture you're after.
  • Reserve that pasta water before draining, it contains starch that helps the sauce cling and creates a creamy consistency without extra fat.
  • Cut the chicken into even pieces or some will dry out while others stay undercooked.
  • Taste the sauce before tossing in the pasta, it's much easier to adjust seasoning when you can actually taste it on a spoon.
03 -
  • Let the Greek yogurt come to room temperature before stirring it in, cold yogurt is more likely to curdle when it hits the warm pan.
  • Use a large enough skillet so everything has room to cook evenly, crowding the pan will steam the chicken instead of browning it.
  • If your sauce feels too thick after tossing, add pasta water one tablespoon at a time until it loosens to a silky consistency.
  • Taste a piece of chicken before adding it back to the sauce, if it's bland now, it will stay bland later.
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