Greek Yogurt Chicken Pasta (Print)

Creamy Mediterranean pasta featuring tender chicken, Greek yogurt sauce, spinach and cherry tomatoes with 32g protein per serving.

# Components:

→ Poultry

01 - 2 boneless, skinless chicken breasts (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

# Method:

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 indulgence you crave without the heavy feeling that usually follows.
  • You get a serious protein boost from the yogurt and chicken, so it actually keeps you full.
  • The whole thing comes together in one skillet and one pot, meaning cleanup is mercifully short.
  • It tastes like you spent an hour fussing, but you were really in and out in thirty-five minutes.
02 -
  • Always remove the pan from heat before adding Greek yogurt, or it will curdle and turn grainy instead of creamy.
  • Reserve more pasta water than you think you need, it's the easiest way to fix a sauce that's too thick.
  • Season the chicken generously before cooking, bland protein will make the whole dish fall flat.
03 -
  • Use room temperature Greek yogurt so it incorporates smoothly and doesn't shock the warm sauce.
  • Taste the sauce before tossing the pasta and adjust the lemon juice, it's what makes the whole dish sing.
  • If the sauce feels too tangy, a pinch of sugar or an extra sprinkle of Parmesan will balance it out.
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