Greek Yogurt Chicken Pasta (Printable)

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

# What You'll Need:

→ 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 - 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 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 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 Suggestions:

01 -
  • It delivers all the creamy indulgence of classic Alfredo but keeps you energized instead of dragging you down.
  • The Greek yogurt sneaks in extra protein, turning a simple pasta into a meal that actually satisfies for hours.
  • Everything comes together in one skillet after the pasta boils, which means less cleanup and more time to enjoy dinner.
  • Leftovers taste just as good the next day, maybe even better once the flavors have mingled overnight in the fridge.
02 -
  • Always remove the pan from heat before adding Greek yogurt or it will curdle into a grainy, broken mess that no amount of stirring can fix.
  • Reserve more pasta water than you think you will need because it is the only thing that can save a sauce that has thickened too much, and once it is down the drain, it is gone.
  • Do not skip seasoning the chicken before cooking it, because seasoning only the sauce at the end leaves you with bland bites of meat surrounded by flavorful everything else.
03 -
  • Use a skillet that is big enough to toss the pasta in later, because cramming everything into a small pan means uneven coating and frustration.
  • Taste the sauce before adding the pasta and adjust the lemon, salt, and pepper right then, because it is much harder to fix once the pasta is in the mix.
  • If you prefer a thicker sauce, use less pasta water, and if you like it looser and more saucy, add a little extra and do not be afraid to trust your instincts.
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