Greek Yogurt Chicken Pasta

My sister texted me one Thursday night asking for something quick but filling that wouldn't wreck her macros. I stared into my fridge and spotted leftover Greek yogurt from breakfast. That's when it hit me: why not swap out heavy cream for yogurt in a pasta sauce? The result was so surprisingly creamy and tangy that she asked for the recipe before she even finished her plate.

I made this for my neighbor after her knee surgery, doubling the batch so she could freeze half. She later admitted she ate both portions within two days because she couldn't stop thinking about that lemony, garlicky sauce. Now every time I run into her at the mailbox, she asks if I'm making that pasta again.

Ingredients

• Boneless, skinless chicken breasts: I slice these into bite sized pieces so they cook faster and soak up all the flavors from the pan, plus every forkful gets a bit of protein.
• Whole wheat penne or fusilli: The ridges and curves grab onto that yogurt sauce beautifully, and whole wheat adds a nutty depth that regular pasta just can't match.
• Plain Greek yogurt: This is your secret weapon for creaminess without the heaviness, and the tanginess plays so well with lemon and Parmesan.
• Grated Parmesan cheese: A little goes a long way here, adding that salty, umami punch that makes the sauce taste like you spent hours on it.
• Olive oil: I use it to sear the chicken and sauté the aromatics, building layers of flavor right from the start.
• Garlic cloves: Minced fresh garlic is non negotiable for me, it perfumes the whole kitchen and makes everything taste like home.
• Small onion: Finely chopped so it melts into the sauce and adds a subtle sweetness that balances the tang.
• Baby spinach: It wilts down to almost nothing but sneaks in vitamins and a pop of green that makes the dish feel complete.
• Cherry tomatoes: Halved and quickly softened, they burst into little pockets of sweetness that brighten every bite.
• Low sodium chicken broth: Just enough to loosen the sauce and add savory depth without making things soupy.
• Dried oregano and basil: These bring that Mediterranean warmth, and I always keep them in my spice drawer for exactly this kind of weeknight magic.
• Paprika: A half teaspoon adds color and a whisper of smokiness to the chicken without overwhelming anything.
• Salt and freshly ground black pepper: I taste as I go and adjust at the end, because every stove and every palate is a little different.
• Lemon juice: Fresh squeezed from half a lemon cuts through the richness and makes the whole dish sing.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook your pasta until it's just al dente, then drain it but save about a third of a cup of that starchy water. That pasta water is liquid gold for adjusting your sauce later.

Sear the chicken:

While the pasta bubbles away, heat a tablespoon of olive oil in a large skillet over medium high heat and toss in your chicken pieces seasoned with salt, pepper, paprika, and oregano. Let them cook undisturbed for a few minutes so they get golden and caramelized, then stir occasionally until they're cooked through, about six to eight minutes total, and set them aside on a plate.

Sauté the aromatics:

In that same skillet with all those lovely browned bits, add another tablespoon of olive oil and cook your chopped onion until it's soft and translucent, about two to three minutes. Toss in the minced garlic and let it sizzle for just thirty seconds until your kitchen smells incredible.

Cook the vegetables:

Add the halved cherry tomatoes and let them soften and release their juices for about two minutes, then stir in the spinach and watch it wilt down to almost nothing in about a minute. Everything should look vibrant and smell amazing.

Simmer with broth:

Lower the heat to medium low and return the cooked chicken to the skillet, then pour in the chicken broth and let it all simmer together for a minute. This step melds the flavors and gets everything ready for the creamy finish.

Stir in the yogurt sauce:

Take the pan completely off the heat before stirring in the Greek yogurt, Parmesan, lemon juice, and half of your reserved pasta water, mixing until it's smooth and luscious. Never let it boil after adding yogurt or it might curdle and turn grainy.

Toss and serve:

Add the drained pasta to the skillet and toss everything together, adding more pasta water a splash at a time until the sauce coats every piece beautifully. Taste and adjust the seasoning with extra salt and pepper, then serve it up hot with more Parmesan and fresh basil if you have it.

Save

One rainy Sunday I made this with my daughter, letting her tear the spinach and squeeze the lemon while I handled the hot skillet. She was so proud when we plated it up that she insisted on taking a photo before we ate. Now it's her favorite thing to help me cook, and I love that she's learning how easy it is to make something nourishing and delicious from scratch.

Making It Your Own

This recipe is endlessly adaptable depending on what's hiding in your fridge. I've tossed in steamed broccoli florets, stirred in frozen peas straight from the bag, and even swapped the chicken for canned chickpeas when I wanted a vegetarian night. If you're feeding someone who needs gluten free, just use your favorite gluten free pasta and everything else stays exactly the same.

Storing and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days, though the pasta will soak up some of the sauce as it sits. When you reheat it, add a splash of chicken broth or even just water in a skillet over low heat, stirring gently until it loosens back up. I don't recommend freezing this one because the yogurt sauce can separate when thawed, but honestly it never lasts long enough in my house to worry about that.

Pairing and Serving Ideas

I usually serve this with a simple side salad dressed in olive oil and red wine vinegar, letting the brightness of the greens echo the lemon in the pasta. A crusty baguette for mopping up extra sauce never hurts either. If you want to make it feel a little fancy for guests, pour a chilled Sauvignon Blanc and garnish each bowl with extra Parmesan and torn fresh basil.

• Double the batch and pack the leftovers for lunch, it reheats beautifully and tastes even better the next day.
• Use turkey instead of chicken if that's what you have on hand, the flavor profile works just as well.
• Toss in a handful of sun dried tomatoes for a deeper, sweeter tomato punch.

Save

This dish has become my go to when I need something that feels indulgent but keeps me on track with my goals. I hope it brings as much comfort and ease to your table as it has to mine.

Recipe FAQs

→ Can I use regular yogurt instead of Greek yogurt?

Regular yogurt has a higher water content and may result in a thinner sauce. If using regular yogurt, strain it through cheesecloth for several hours first to remove excess whey, or use slightly less liquid in the dish. Greek yogurt's thickness is key to achieving the creamy texture.

→ Why shouldn't I boil the sauce after adding yogurt?

Greek yogurt can curdle when exposed to high heat due to its protein content. By keeping the heat at medium-low or removing the pan from heat before adding yogurt, you preserve the smooth, creamy consistency. Always temper the yogurt by mixing it in gently off the heat.

→ What's the best way to cook chicken to keep it tender?

Cut the chicken into uniform, bite-sized pieces to ensure even cooking. Don't overcrowd the skillet—cook in batches if needed. Cook over medium-high heat for 6-8 minutes, stirring occasionally, until golden and cooked through. Avoid pressing down on the chicken, which can squeeze out moisture.

→ Can I prepare this dish ahead of time?

Cook the pasta and chicken separately, then store in the refrigerator. The Greek yogurt sauce is best prepared fresh just before serving to maintain its creamy texture. You can reheat gently over low heat, adding reserved pasta water to adjust consistency as needed.

→ What vegetables work well in this dish?

Besides spinach and cherry tomatoes, try adding steamed broccoli, peas, diced zucchini, roasted bell peppers, or mushrooms. Add heartier vegetables early in cooking and delicate ones like spinach toward the end. Keep vegetables lightly cooked to maintain texture and nutrients.

→ How do I achieve the right sauce consistency?

Reserve 80 ml of pasta water before draining. Add it gradually to the yogurt sauce while tossing with pasta, using only what you need. Whole wheat pasta absorbs more liquid than regular pasta, so adjust accordingly. The sauce should coat the pasta lightly without pooling at the bottom of the bowl.