Save The skillet was still warm from searing chicken when I first whisked Greek yogurt into the pan, half-convinced it would split into a grainy mess. Instead, it melted into the most silky, tangy sauce I'd tasted in months, clinging to every ridge of penne like it belonged there. My kitchen smelled like garlic and lemon, and I remember thinking this was exactly the kind of dinner that didn't need an occasion. It was a Tuesday, I was hungry, and I wanted something that felt indulgent without the usual cream-heavy guilt. That first bite convinced me I'd stumbled onto something worth repeating.
I made this for my sister the week she started training for a half marathon, and she scraped her plate so clean I thought she might lick it. She'd been complaining about boring grilled chicken and rice, so watching her go quiet over a bowl of pasta felt like a small victory. We sat on my back porch with wine glasses sweating in the humidity, and she asked for the recipe twice before she left. It became her Sunday meal prep staple, and every time she texts me a photo of her batch, I feel like I handed her something useful.
Ingredients
- Boneless, skinless chicken breasts: I cut them into smaller pieces than I think I should because they cook faster and get more surface area for browning, which means more flavor in every bite.
- Whole wheat penne or fusilli: The ridges and hollows grab onto that yogurt sauce like they were designed for it, and whole wheat adds a nutty backbone that doesn't disappear under the other flavors.
- Plain Greek yogurt: This is the backbone of the sauce, so use full-fat or 2% if you can, because it behaves better under heat and tastes richer without actually being heavy.
- Grated Parmesan cheese: Freshly grated melts into the sauce and adds that salty, umami depth that makes you want another forkful.
- Olive oil: I use it to sear the chicken and bloom the garlic, and it leaves a fruity undertone that ties the whole dish together.
- Garlic cloves, minced: Three cloves might sound like a lot, but they mellow out in the heat and create that aromatic base you can smell from the next room.
- Small onion, finely chopped: It sweetens as it cooks and gives the sauce a savory foundation that feels more complete than garlic alone.
- Baby spinach, roughly chopped: It wilts down to almost nothing, adding color and a faint mineral note that balances the richness.
- Cherry tomatoes, halved: They burst just enough to release their juices, adding little pockets of sweetness and acidity that wake up the whole dish.
- Low-sodium chicken broth: It loosens the sauce and adds a savory layer without making things too salty, especially once the Parmesan goes in.
- Dried oregano and basil: These give it that Mediterranean warmth, and I've learned to add them to the chicken while it cooks so the spices bloom in the oil.
- Paprika: Just a hint adds color and a subtle smokiness that makes the chicken taste more interesting than it has any right to.
- Lemon juice: A squeeze at the end brightens everything and keeps the yogurt from tasting flat or one-note.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until it still has a little bite in the center. Before you drain it, scoop out about a third of a cup of that starchy pasta water, it's liquid gold for adjusting the sauce later.
- Sear the chicken:
- Heat a tablespoon of olive oil in a large skillet over medium-high heat and add your chicken pieces, seasoned with salt, pepper, paprika, and oregano. Let them sit for a minute before stirring so they get a golden crust, then cook until no pink remains, about 6 to 8 minutes total.
- Sauté the aromatics:
- In the same skillet, add another tablespoon of oil and toss in your chopped onion, stirring until it softens and turns translucent. Add the minced garlic and let it cook for just 30 seconds, until your kitchen smells like a Italian grandmother moved in.
- Cook the vegetables:
- Toss in the halved cherry tomatoes and let them blister and soften for a couple of minutes, then add the spinach and stir until it wilts down into the pan. Everything should look vibrant and glossy.
- Build the sauce base:
- Turn the heat down to medium-low and return the chicken to the skillet, then pour in the chicken broth and let it simmer for a minute to marry the flavors. The liquid should reduce just slightly.
- Stir in the yogurt:
- Take the pan off the heat completely, this is important, then stir in the Greek yogurt, Parmesan, lemon juice, and half the reserved pasta water. Mix gently until it turns creamy and smooth, and resist the urge to put it back on the burner or the yogurt might break.
- Toss and serve:
- Add the drained pasta to the skillet and toss everything together, adding more pasta water a splash at a time if it looks too thick. Taste it, adjust the salt and pepper, and serve it hot with extra Parmesan on top if you're feeling generous.
Save I served this to a friend who swore she didn't like healthy food, and she went silent for three bites before asking if I'd used cream. When I told her it was Greek yogurt, she looked at me like I'd pulled off a magic trick, and I realized this dish has a way of converting people without them even knowing. It's become my go-to for skeptical eaters, the ones who think nutritious means boring, and it wins them over every time.
How to Keep the Sauce from Splitting
The trick is temperature control and patience. Greek yogurt is more stable than regular yogurt, but it still protests if you blast it with high heat, so always remove the pan from the burner before stirring it in. I learned this the hard way after watching a beautiful sauce turn into lumpy sadness on a too-hot skillet. If you're nervous, temper the yogurt first by whisking a spoonful of the warm broth into it before adding it to the pan, it brings it closer to the temperature of everything else. Once it's in, keep the heat off and let residual warmth do the work, and you'll have a sauce so smooth it coats the back of a spoon like velvet.
Storing and Reheating Leftovers
This pasta keeps well in the fridge for up to three days, though the sauce will thicken as it sits because the pasta keeps absorbing moisture. When you reheat it, add a splash of chicken broth or even just water to loosen it back up, and do it gently over low heat or in the microwave in short bursts. I've found that reheating it too aggressively can make the yogurt break, so slow and steady wins the race here. If you're meal prepping, consider storing the sauce and pasta separately and combining them when you're ready to eat, it takes an extra container but the texture stays better.
Ways to Make It Your Own
This recipe is a template, not a rulebook, and I've riffed on it dozens of times depending on what's in my fridge. Sometimes I'll toss in sun-dried tomatoes for a sweet, tangy punch, or stir in a handful of artichoke hearts because they pair beautifully with lemon and yogurt. I've swapped the chicken for shrimp when I'm craving seafood, and once I used leftover rotisserie chicken and had dinner ready in 15 minutes flat. Fresh herbs like dill or parsley at the end add a brightness that feels like spring, even in the dead of winter.
- Add a pinch of red pepper flakes to the garlic if you like a little heat threading through the creaminess.
- Toss in a handful of toasted pine nuts or slivered almonds for crunch and a nutty richness.
- Swap the spinach for arugula and add it raw at the very end so it stays peppery and crisp.
Save This dish has become one of those reliable weeknight anchors, the kind I make without thinking when I need something fast, satisfying, and just a little bit special. It reminds me that comfort food doesn't have to be heavy, and that sometimes the best meals are the ones that surprise you with how good they make you feel.
Recipe FAQ
- → Why shouldn't you boil the sauce after adding Greek yogurt?
High heat causes the proteins in Greek yogurt to denature and curdle, breaking down the creamy texture. Keep the heat at medium-low and stir gently to maintain a smooth, velvety sauce.
- → Can you substitute the Greek yogurt with regular yogurt?
Regular yogurt is thinner and tangier than Greek yogurt. You can use it, but reduce the pasta water further or add less liquid, as the sauce may be too runny. The flavor will also be noticeably more acidic.
- → What's the best way to cook chicken for this dish?
Cut the chicken into bite-sized pieces for even cooking. Cook over medium-high heat without overcrowding the skillet, stirring occasionally for 6-8 minutes until golden and cooked through. This ensures tender, moist chicken throughout.
- → How do you achieve the right pasta sauce consistency?
Use the reserved pasta water to adjust thickness. Start with half the amount, then gradually add more until you reach your preferred consistency. The starch in pasta water helps the sauce coat the noodles beautifully.
- → Can this dish be made vegetarian?
Absolutely. Replace the chicken with cooked chickpeas, white beans, or diced firm tofu. Increase the vegetable portions with broccoli, mushrooms, or zucchini. The cooking time remains the same.
- → What wine pairs well with this Mediterranean pasta?
A crisp Sauvignon Blanc complements the fresh herbs, lemon, and yogurt sauce beautifully. The acidity cuts through the richness while enhancing the Mediterranean flavors and delicate spinach notes.