Greek Yogurt Chicken Pasta (Printable)

A protein-rich pasta with creamy Greek yogurt sauce, tender chicken, spinach, and cherry tomatoes. Mediterranean flavors, ready in 35 minutes.

# What You'll 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

# Steps:

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 (one-third 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 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 as it may curdle.
07 - Toss the drained pasta with the sauce, adding additional pasta water as 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 Tips:

01 -
  • It delivers all the creamy comfort you crave without the heavy feeling that comes after traditional Alfredo.
  • The Greek yogurt adds a subtle tang that balances the richness and turns this into a meal you can feel good about eating on repeat.
  • Everything comes together in one skillet after the pasta boils, so cleanup is blessedly simple.
  • Leftovers reheat beautifully with a splash of broth, which almost never happens with cream-based sauces.
02 -
  • Take the skillet off the heat before stirring in the yogurt, I learned this the hard way when my sauce turned into lumpy sadness the first time.
  • Room temperature yogurt mixes in smoother than cold yogurt straight from the fridge, just set it out while you prep.
  • Don't skip reserving the pasta water, it has starch that helps the sauce hug the noodles instead of pooling at the bottom.
  • Taste before you add extra salt, the Parmesan and broth already bring plenty of seasoning.
03 -
  • Add the lemon juice at the very end after the yogurt, it brightens everything and keeps the tang balanced.
  • If you want deeper flavor, use thigh meat instead of breasts, it stays juicier and has more richness.
  • A pinch of red pepper flakes in with the garlic adds a gentle heat that makes the whole dish more interesting.
  • Grate your own Parmesan instead of using the pre-grated stuff, it melts smoother and tastes like a completely different cheese.
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