Greek Yogurt Chicken Pasta (Printable)

Tender chicken meets silky Greek yogurt sauce in this Mediterranean pasta featuring spinach, tomatoes, and Parmesan for a protein-packed comfort dish.

# 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 - 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

# 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, 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 to prevent curdling.
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 Hints:

01 -
  • Creamy sauce made with Greek yogurt keeps it light but still indulgent enough to satisfy a pasta craving.
  • Everything cooks in under 40 minutes, making it perfect for weeknights when you're too tired to think.
  • High in protein and lower in fat than traditional cream-based pastas, so you can eat a full bowl without guilt.
  • Uses simple pantry staples and adapts easily to whatever vegetables or proteins you have on hand.
02 -
  • Always remove the pan from heat before stirring in the Greek yogurt, or the sauce will separate and turn grainy instead of creamy.
  • Don't skip reserving pasta water, it's the secret to a sauce that clings to every piece of pasta instead of pooling at the bottom of the bowl.
  • If reheating leftovers, add a splash of broth or water and warm gently on low heat, stirring constantly to keep the yogurt from breaking.
03 -
  • Let the Greek yogurt sit at room temperature for 15 minutes before adding it to the pan, it blends more smoothly and is less likely to curdle.
  • Toast the oregano and basil in the pan with the garlic for 10 seconds before adding the tomatoes, it wakes up the dried herbs and releases their oils.
  • If the sauce feels too thick, add pasta water one tablespoon at a time instead of pouring it all in at once, you can always add more but you can't take it back.
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