Greek Yogurt Chicken Pasta (Printable)

Tender chicken in a creamy Greek yogurt sauce with spinach and tomatoes. High protein, low calorie comfort pasta ready in 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.
03 - In the same skillet, heat the remaining tablespoon of olive oil. Sauté the onion for 2–3 minutes until softened. 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 as it may curdle.
07 - Toss the drained pasta with the sauce, adding additional pasta water as needed to achieve desired consistency. Season with extra salt and pepper to taste. Serve immediately, garnished with additional Parmesan and fresh basil if desired.

# Expert Suggestions:

01 -
  • It gives you all the creamy comfort without the heavy feeling that usually follows a cream-based pasta.
  • The protein from the chicken and Greek yogurt keeps you satisfied for hours, not just thirty minutes.
  • Everything comes together in one skillet after the pasta drains, meaning less cleanup and more time to actually enjoy your meal.
02 -
  • Never let the yogurt boil once it's added or it will curdle and turn grainy instead of creamy.
  • Reserve that pasta water before draining, it contains starch that helps the sauce cling and brings everything together.
  • Cut your chicken into smaller pieces than you think you need, they cook faster and distribute more evenly throughout the dish.
03 -
  • Taste your yogurt before using it, some brands are tangier than others and you might need a little extra lemon or Parmesan to balance it.
  • Don't skip the paprika on the chicken, it adds a subtle smokiness that makes the whole dish taste more complex.
  • If your sauce looks too thick, add pasta water one tablespoon at a time until it reaches a silky, coat-the-spoon consistency.
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