Greek Yogurt Chicken Pasta (Print Version)

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

# Components:

→ 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 & 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

# Directions:

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 pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken, season with salt, pepper, paprika, and oregano. Cook 6 to 8 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate.
03 - In the same skillet, heat the remaining tablespoon of olive oil. Sauté the onion for 2 to 3 minutes until softened. 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, approximately 1 minute.
05 - Lower heat to medium-low. Return the cooked chicken to the skillet. Add chicken broth and 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 as needed to achieve desired consistency. Season with additional salt and pepper to taste.
08 - Divide among serving bowls and 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 protein punch that actually keeps you satisfied past 9 p.m.
  • The yogurt gives it this bright, tangy edge that cuts through richness in a way cream never does.
  • You can have it on the table in half an hour, using one skillet and a pot you already had boiling.
  • It's forgiving enough that even if you overcook the chicken slightly, the sauce smooths everything out.
02 -
  • Never let the yogurt boil once it's in the pan, or it will curdle and turn grainy, and no amount of stirring will save it.
  • Reserve more pasta water than you think you'll need, because it's the easiest way to rescue a sauce that's too thick without watering down the flavor.
  • Cut your chicken into smaller pieces than feels natural, they cook faster, brown better, and distribute more evenly through the pasta.
03 -
  • Use a skillet large enough to toss the pasta directly in the sauce, it makes everything coat more evenly and saves you from dirtying another bowl.
  • If you want an even richer sauce without extra calories, stir in a tablespoon of the pasta water along with the yogurt, the starch helps it cling and emulsify beautifully.
  • Taste the sauce before adding the pasta, because once it's all mixed together, it's harder to adjust the seasoning without overdoing it.
Return