Greek Yogurt Chicken Pasta (Printable)

Creamy, protein-packed pasta with tender chicken, spinach, and tangy Greek yogurt sauce. Mediterranean flavors in just 35 minutes.

# What You'll Need:

→ 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

# Directions:

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 as needed to achieve your preferred consistency. Season with additional salt and pepper to taste.
08 - Transfer to serving plates immediately, garnished with additional Parmesan and fresh basil if desired.

# Expert Tips:

01 -
  • It tastes indulgent but keeps you light enough to go for a walk after dinner.
  • You can have it on the table in half an hour without opening a jar of anything.
  • The yogurt adds a subtle tang that makes every bite feel brighter than heavy cream ever could.
  • Leftovers reheat beautifully with just a splash of water or broth.
02 -
  • Always take the pan off the heat before stirring in the yogurt, or it will split and turn grainy instead of creamy.
  • Save that pasta water, it has starch that helps the sauce cling and makes everything glossy.
  • Let the yogurt come to room temperature while you cook, cold yogurt is more likely to break when it hits the hot pan.
03 -
  • Use a large enough skillet so the chicken browns instead of steaming, which makes all the difference in flavor.
  • Taste the sauce before adding the pasta and adjust the lemon, salt, or Parmesan until it sings.
  • If the sauce feels too thick, add pasta water a tablespoon at a time until it coats the pasta like a silky glove.
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