Greek Yogurt Chicken Pasta (Printable)

Creamy Mediterranean pasta with tender chicken, Greek yogurt sauce, spinach, and cherry tomatoes. High-protein comfort food made simple.

# 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 and Aromatics

05 - 2 tablespoons extra virgin 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

# How-To:

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, 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 as 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.

# Insider Tips:

01 -
  • The Greek yogurt gives you that silky, luxurious texture without the heaviness of traditional cream sauces.
  • With 32 grams of protein per serving, it actually keeps you full instead of leaving you hungry an hour later.
  • Everything cooks in about 35 minutes, so its perfect for weeknights when youre tired but still want real food.
  • The lemon juice brightens the whole dish in a way that makes it taste fresher and less one dimensional than typical creamy pastas.
02 -
  • Do not add the Greek yogurt while the pan is still on the heat or at a full simmer, or it will separate and turn grainy instead of creamy.
  • That reserved pasta water is liquid gold. Its starchy and salty, and it helps the sauce coat every piece of pasta instead of pooling at the bottom of the bowl.
  • If your chicken pieces are uneven in size, they will cook unevenly. Take an extra minute to cut them uniformly and save yourself the trouble of overcooked dry bits.
03 -
  • Use room temperature Greek yogurt instead of cold straight from the fridge. It incorporates into the warm sauce more smoothly and is less likely to seize up.
  • Taste the sauce before tossing it with the pasta, then adjust the lemon juice, salt, or Parmesan. This is your chance to make it exactly how you like it.
  • For a little heat, add a pinch of red pepper flakes when you cook the garlic. It gives the dish a gentle warmth that balances the creaminess beautifully.
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