Greek Yogurt Chicken Pasta (Printable)

A protein-rich pasta dish combining tender chicken with a smooth Greek yogurt sauce, fresh vegetables, and Mediterranean flavors.

# 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 - ⅓ cup low-sodium chicken broth
11 - 1 teaspoon dried oregano
12 - ½ teaspoon dried basil
13 - ½ teaspoon paprika
14 - Salt and freshly ground black pepper to taste
15 - Juice of ½ 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 ⅓ 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 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, 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 as it may curdle.
07 - Toss the drained pasta with the sauce, adding more pasta water if 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.

# Expert Advice:

01 -
  • It delivers all the creamy comfort of traditional pasta but with a protein boost that keeps you full longer.
  • The entire dish comes together in about 35 minutes, making it perfect for weeknight dinners.
  • Greek yogurt creates a luscious sauce without the heaviness of cream, and you won't miss it one bit.
  • You can customize it endlessly with whatever vegetables are hanging out in your crisper drawer.
02 -
  • Never add Greek yogurt to a boiling pan, remove it from heat first or it will separate and look grainy instead of creamy.
  • Reserve that pasta water before you drain, it's the secret to a silky sauce that clings to every piece of pasta.
  • Cut your chicken into uniform pieces so they cook evenly, nobody wants rubbery bits next to perfectly tender ones.
  • Taste and adjust seasoning at the end, the Parmesan adds salt so you might need less than you think.
03 -
  • Let the Greek yogurt sit at room temperature for 10 minutes before adding it to the pan, this helps prevent curdling.
  • Use full-fat Greek yogurt if you want an even richer sauce, but 2% works perfectly and keeps it lighter.
  • Don't skip the lemon juice, it's what keeps the sauce from tasting flat and one-dimensional.
  • If the sauce thickens too much as it sits, just stir in a little warm broth or pasta water to bring it back to life.
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