Creamy Greek Yogurt Chicken Pasta (Printable)

Tender chicken and fresh vegetables tossed in a creamy Greek yogurt sauce with whole wheat pasta for a protein-rich Mediterranean comfort dish.

# Ingredient list:

→ 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 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 - 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

# Step-by-Step Guide:

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 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 you crave but leaves you feeling energized instead of sluggish.
  • The Greek yogurt adds a tangy brightness that cuts through richness in a way cream never could.
  • It comes together in about half an hour, making it perfect for those nights when takeout feels tempting but homemade sounds better.
  • You can toss in whatever vegetables are lingering in your crisper drawer and it still turns out beautifully.
02 -
  • Never let the yogurt boil once it's in the pan, heat will cause it to curdle and turn grainy instead of creamy.
  • Reserving pasta water is essential, that starchy liquid binds the sauce to the noodles in a way plain water never could.
  • Let the chicken get a proper sear before moving it around, patience here means flavor.
  • Room temperature yogurt mixes in much more smoothly than cold yogurt straight from the fridge.
03 -
  • Season the chicken well before it hits the pan, it's your only chance to flavor the meat itself.
  • Don't skip the step of cooking the garlic separately after the onion, it burns easily and can turn bitter if added too soon.
  • Taste the sauce before tossing the pasta in, it should be slightly over-seasoned since the pasta will dilute it.
  • If the sauce looks too thick after tossing, add pasta water one tablespoon at a time until it's silky and clings to the noodles.
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