Greek Yogurt Chicken Pasta (Printable)

Creamy pasta with tender chicken, Greek yogurt sauce, spinach and tomatoes. High-protein Mediterranean comfort in 35 minutes.

# What You 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 extra virgin 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 - 1/3 cup 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 Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, reserving 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 and season with salt, pepper, paprika, and oregano. Cook for 6 to 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 to 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 Alfredo but with a fraction of the guilt and way more protein.
  • The whole thing comes together in about thirty minutes, which means you can have dinner on the table faster than ordering takeout.
  • You get to sneak in greens and bright tomatoes without anyone complaining about eating their vegetables.
02 -
  • Always remove the pan from the heat before stirring in Greek yogurt, because if it gets too hot it will split and turn grainy instead of creamy.
  • Reserve that pasta water before you drain, because its starch helps the sauce cling to the noodles and you can't get it back once it's gone down the sink.
  • Don't skip the lemon juice at the end, it's what transforms the dish from good to can't stop eating.
03 -
  • Let your chicken sit undisturbed in the hot pan for the first couple minutes so it develops a golden crust instead of steaming.
  • Taste your yogurt before adding it, if it's very tangy you might want to cut back slightly on the lemon juice.
  • If your sauce feels too thick after tossing with the pasta, don't be shy about adding more pasta water a tablespoon at a time until it's silky.
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