Greek Yogurt Chicken Pasta (Printable)

Tender chicken and vibrant vegetables tossed in a luscious Greek yogurt sauce over al dente pasta. Light, creamy, and packed with protein.

# Ingredient list:

→ Poultry

01 - 2 boneless, skinless chicken breasts (14 oz), cut into bite-sized pieces

→ Pasta

02 - 12 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 - 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 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 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 Suggestions:

01 -
  • It delivers all the creamy comfort you crave without the heaviness that makes you want to nap immediately after.
  • The Greek yogurt adds a subtle tang and sneaks in extra protein, so you actually feel satisfied instead of reaching for snacks an hour later.
  • Everything comes together in one skillet after the pasta is done, which means fewer dishes and more time to relax.
  • You can toss in whatever vegetables are wilting in your crisper drawer and it still tastes intentional.
02 -
  • Always remove the pan from the heat before stirring in the Greek yogurt, because high heat will cause it to separate and turn grainy instead of creamy.
  • Reserving pasta water is non-negotiable, that starchy liquid is what transforms the sauce from thick and clumpy to silky and cohesive.
  • Season the chicken well before cooking, not after, so the spices form a flavorful crust that carries through the entire dish.
  • Taste the sauce before tossing with the pasta, because it is much easier to adjust seasoning in the skillet than after everything is mixed together.
03 -
  • Use room temperature Greek yogurt so it incorporates more smoothly into the warm sauce without shocking the temperature and risking curdling.
  • If your sauce feels too tangy, a tiny pinch of sugar or an extra squeeze of lemon juice can balance the acidity and round out the flavors.
  • Do not skip the pasta water, it contains starch that acts like a natural emulsifier and makes the sauce cling to every piece of pasta like it was meant to be there.
  • For deeper flavor, marinate the chicken in the dried herbs and a bit of olive oil for 15 minutes before cooking.
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