Pin it My roommate used to make boxed mac and cheese with rotisserie chicken after long shifts, and I wanted that same comfort without the post-dinner slump. One night I swapped in Greek yogurt for cream and tossed in whatever vegetables were wilting in the crisper. The result was silky, tangy, and filling in a way that didn't leave me regretting seconds. Now it's my go-to when I want something rich but don't want to feel weighed down.
I made this for a friend who was training for a half marathon and needed real fuel, not just salad. She showed up skeptical, ate two servings, and texted me the next day asking for the recipe. It became our Thursday night tradition for a few months, tweaked slightly each time depending on what was in season. Those dinners reminded me that good food doesn't need to be complicated to feel special.
Ingredients
- Boneless, skinless chicken breasts: Cut them into evenly sized pieces so they cook at the same rate, and don't overcrowd the pan or they'll steam instead of browning.
- Whole wheat penne or fusilli: The ridges and shapes hold onto the yogurt sauce better than smooth noodles, and whole wheat adds a nutty flavor that complements the tanginess.
- Plain Greek yogurt: Use full-fat or 2% for the creamiest texture, and make sure it's at room temperature before stirring it in to prevent curdling.
- Grated Parmesan cheese: Freshly grated melts into the sauce more smoothly than pre-shredded, which often contains anti-caking agents that can make it grainy.
- Olive oil: A good quality oil adds fruity depth, and using it in two stages keeps the chicken from sticking while building flavor in the vegetables.
- Garlic cloves: Mince them finely and add them after the onions so they don't burn and turn bitter in the hot oil.
- Small onion: Finely chopped onion melts into the sauce and adds sweetness without overwhelming the other flavors.
- Baby spinach: It wilts down to almost nothing, adding color and nutrients without changing the texture of the dish.
- Cherry tomatoes: Halved tomatoes burst just slightly when cooked, releasing their juices to brighten the creamy sauce.
- Low-sodium chicken broth: Helps thin the sauce to the right consistency and adds savory depth without making the dish too salty.
- Dried oregano and basil: These Mediterranean herbs tie everything together and make the kitchen smell like a vacation.
- Paprika: A touch of smokiness on the chicken adds warmth and a subtle complexity.
- Lemon juice: Brightens the whole dish and cuts through the richness of the yogurt and cheese.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the pasta until al dente, then drain and reserve about 80 ml of the starchy cooking water. That pasta water is liquid gold for adjusting the sauce later.
- Sear the chicken:
- Heat a tablespoon of olive oil in a large skillet over medium-high heat, add the chicken pieces seasoned with salt, pepper, paprika, and oregano, and cook for 6 to 8 minutes until golden and cooked through. Transfer the chicken to a plate and resist the urge to keep poking it while it cooks.
- Sauté the aromatics:
- In the same skillet, heat the remaining olive oil and cook the onion for 2 to 3 minutes until soft, then add the garlic and cook for just 30 seconds until fragrant. The garlic should sizzle but not brown.
- Cook the vegetables:
- Toss in the cherry tomatoes and cook for 2 minutes until they start to soften, then stir in the spinach and cook until wilted, about 1 minute. Everything should smell bright and savory.
- Simmer with broth:
- Lower the heat to medium-low, return the cooked chicken to the skillet, and add the chicken broth. Let it simmer for 1 minute to meld the flavors.
- Make the yogurt sauce:
- Remove the pan from the heat completely, then stir in the Greek yogurt, Parmesan, lemon juice, and half the reserved pasta water until smooth and creamy. Do not return the pan to the heat after adding the yogurt or it will curdle.
- Toss and serve:
- Add the drained pasta to the skillet and toss everything together, adding more pasta water as needed to reach your preferred consistency. Season with extra salt and pepper, then serve immediately with additional Parmesan and fresh basil if you like.
Pin it The first time I brought this to a potluck, someone asked if I'd used heavy cream because it tasted so rich. When I told them it was Greek yogurt, they didn't believe me until I showed them the empty container. It became a conversation starter, and three people made it the following week. Something about a dish that feels indulgent but isn't makes people excited to share it.
Customizing Your Pasta
This recipe is a flexible base that welcomes whatever you have in your kitchen. I've stirred in steamed broccoli, roasted red peppers, and even leftover grilled zucchini without changing the core technique. If you're vegetarian, swap the chicken for cooked chickpeas or white beans and use vegetable broth instead. Gluten-free pasta works perfectly as long as you watch the cooking time and reserve enough pasta water. The yogurt sauce is forgiving and adapts to almost any add-in you throw at it.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, though the pasta will absorb some of the sauce as it sits. When reheating, add a few tablespoons of chicken broth or water to loosen everything up, and warm it gently on the stovetop over low heat, stirring frequently. Microwaving works in a pinch, but do it in short intervals and stir between each one to prevent hot spots. The yogurt can sometimes separate slightly when reheated, but a good stir usually brings it back together.
Pairing and Serving Suggestions
This pasta is rich enough to stand on its own, but a simple side salad with lemon vinaigrette balances the creaminess nicely. I like serving it with crusty bread for soaking up any extra sauce left in the bowl. A crisp Sauvignon Blanc or a light Pinot Grigio complements the tangy yogurt and bright lemon, though sparkling water with a lemon wedge works just as well. If you're feeding a crowd, double the recipe and serve it family-style in a big bowl with extra Parmesan and fresh herbs on the side.
- Serve with a simple arugula salad dressed with olive oil and balsamic for a peppery contrast.
- Pair with garlic bread or focaccia to soak up every bit of sauce.
- Garnish with fresh basil, a squeeze of lemon, and a generous grating of Parmesan right before serving.
Pin it This dish has become my answer to long days when I want something comforting but don't want to feel sluggish afterward. It's proof that you don't need cream or butter to make pasta feel like a treat.
Recipe FAQ
- → Why shouldn't you boil the Greek yogurt sauce?
Greek yogurt can curdle when exposed to high heat. Keep the pan on medium-low heat and add the yogurt only after removing from direct heat to maintain its creamy texture and smooth consistency.
- → Can you substitute the chicken with other proteins?
Yes, turkey works wonderfully as a lean alternative. For a vegetarian option, use cooked chickpeas or white beans, adjusting cooking time accordingly to ensure proper seasoning absorption.
- → What pasta shapes work best with this sauce?
Penne and fusilli are ideal choices as their ridges and curves trap the creamy sauce beautifully. Rigatoni or farfalle also work well; avoid thin pasta like spaghetti which may become overcoated.
- → How do you prevent the sauce from being too thick?
Reserve pasta water during draining and add it gradually when combining the sauce with pasta. The starchy water helps achieve the perfect consistency without thinning the yogurt flavor.
- → What vegetables can you add to customize this dish?
Steamed broccoli, peas, sun-dried tomatoes, or mushrooms complement this sauce beautifully. Add softer vegetables like zucchini toward the end to prevent overcooking and maintain their texture.
- → Is this dish suitable for meal prep?
Store the sauce and pasta separately in airtight containers for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of chicken broth to restore creaminess if needed.