Greek Yogurt Chicken Pasta (Printable Version)

Creamy Greek yogurt sauce with tender chicken, spinach, and tomatoes over whole wheat pasta. High-protein, lighter comfort food.

# What You 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 and 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 and 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:

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 to 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 to 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, approximately 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 to prevent curdling.
07 - Toss the drained pasta with the sauce, adding more pasta water if needed to achieve your preferred consistency. Season with additional salt and pepper to taste.
08 - Serve immediately, garnished with additional Parmesan and fresh basil if desired.

# Expert Advice:

01 -
  • It tastes like restaurant pasta but leaves you energized instead of sluggish.
  • The Greek yogurt adds a tangy richness that makes every bite feel special.
  • You can have dinner on the table in less time than it takes to order takeout.
  • It sneaks in protein and greens without tasting like diet food.
02 -
  • Never let the sauce boil after adding Greek yogurt, or it will curdle and turn grainy.
  • Reserve pasta water before draining, it's the secret to a sauce that clings perfectly.
  • Cut your chicken into smaller pieces than you think, they cook faster and distribute better.
03 -
  • Use room temperature Greek yogurt so it incorporates smoothly without shocking the warm sauce.
  • Add a pinch of red pepper flakes to the chicken for a subtle heat that wakes up the whole dish.
  • Toss in a handful of fresh basil at the end for a bright, herbaceous finish that makes it taste fancy.
Go Back