Greek Yogurt Chicken Pasta (Print out)

Tender chicken tossed with al dente pasta in a creamy Greek yogurt sauce. High-protein Mediterranean comfort in under 35 minutes.

# What You'll Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (approximately 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

# 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 (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, approximately 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 additional 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 classic pasta but leaves you feeling energized instead of weighed down.
  • The Greek yogurt adds a subtle tang and boosts the protein so much that one serving keeps you full for hours.
  • Everything comes together in one skillet and one pot, meaning less cleanup and more time to actually enjoy your meal.
  • It is flexible enough to handle whatever vegetables or proteins you have lingering in the fridge.
02 -
  • Always remove the pan from heat before adding Greek yogurt or it will separate and turn into a grainy mess instead of a silky sauce.
  • Reserving pasta water is non-negotiable because its starch helps the yogurt sauce cling to the noodles and creates a cohesive, creamy coating.
  • Let the yogurt come to room temperature before stirring it in, especially if it has been sitting in the fridge, to reduce the risk of curdling.
03 -
  • Season the chicken generously before cooking because it is harder to fix underseasoned protein once it is mixed into the sauce.
  • Taste the sauce before tossing the pasta and adjust the lemon, salt, or Parmesan to your preference while you still can.
  • If the sauce feels too thick, add pasta water one tablespoon at a time instead of dumping it all in at once.
  • Use a large skillet so everything has room to cook evenly without steaming or crowding.
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