Greek Yogurt Chicken Pasta (Printable)

Creamy, protein-rich pasta with tender chicken, spinach, and tomatoes in a light Greek yogurt sauce.

# What You Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (approximately 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

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, reserving 2.7 fl oz 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 for 6-8 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate.
03 - In the same skillet, heat remaining tablespoon of olive oil. Sauté onion for 2-3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
04 - Add halved cherry tomatoes and cook for 2 minutes until softened. Stir in chopped spinach and cook until wilted, approximately 1 minute.
05 - Lower heat to medium-low. Return cooked chicken to skillet. Add chicken broth and allow to simmer for 1 minute.
06 - Remove pan from heat. Stir in Greek yogurt, Parmesan cheese, lemon juice, and half the reserved pasta water. Mix until smooth and creamy. Do not boil after adding yogurt to prevent curdling.
07 - Toss drained pasta with sauce, adding additional pasta water as needed to achieve desired consistency. Season with salt and pepper to taste.
08 - Serve immediately, garnished with additional Parmesan cheese and fresh basil if desired.

# Expert Advice:

01 -
  • It delivers all the creaminess of Alfredo without the heaviness or the guilt that sneaks up after the second helping.
  • The Greek yogurt adds a subtle tang that makes the whole dish feel brighter and less one note than traditional cream sauces.
  • You can have this on the table in 35 minutes, which means it works for weeknights when youre tired but still want real food.
  • Leftovers reheat beautifully with a splash of broth, so lunch the next day actually tastes intentional.
02 -
  • Always remove the pan from the heat before adding Greek yogurt or it will curdle and turn into a grainy mess instead of a smooth sauce.
  • Reserve pasta water before draining because that starchy liquid is the only thing that will loosen the sauce without making it watery or bland.
  • Don't skip seasoning the chicken separately before cooking it, because trying to season the whole dish at the end never gets the flavor into the meat the same way.
03 -
  • Use freshly grated Parmesan instead of the pre grated stuff because it melts smoother and tastes sharper without any weird additives.
  • If your sauce feels too thick after tossing with the pasta, add the reserved pasta water one tablespoon at a time instead of dumping it all in, because you can always add more but you can't take it back.
  • Let the chicken rest on the plate for a minute after cooking so the juices redistribute, and it stays tender instead of drying out when you add it back to the sauce.
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