Greek Yogurt Chicken Pasta

There was a Wednesday evening when I opened the fridge and found leftover chicken, a tub of Greek yogurt about to expire, and half a box of penne staring back at me. I wasn't in the mood for anything heavy, but I wanted something that felt indulgent without the guilt. What came together in that skillet surprised me so much that I texted a photo to my sister before I even sat down to eat. She replied with three fire emojis and asked for the recipe, which didn't exist yet because I'd been making it up as I went.

The first time I made this for friends, one of them kept insisting there was cream in it. She refused to believe me until I showed her the empty yogurt container in the recycling bin. That moment taught me how versatile Greek yogurt can be when you treat it gently and don't let it boil. Now it's become my secret weapon for creamy sauces that don't leave me feeling sluggish an hour later.

Ingredients

• Boneless, skinless chicken breasts: Cut them into even bite-sized pieces so they cook uniformly and stay tender, and always pat them dry before seasoning for better browning.
• Whole wheat penne or fusilli: The ridges and hollows catch the sauce beautifully, and whole wheat adds a nutty flavor that complements the yogurt without being too heavy.
• Plain Greek yogurt: This is your creamy base, go for 2% or 5% fat for the best texture, and make sure it's at room temperature before adding it to avoid curdling.
• Grated Parmesan cheese: Freshly grated melts into the sauce like a dream and adds that salty, umami depth that makes everything taste more luxurious.
• Olive oil: Use a good quality one since you're using it both for cooking the chicken and sautéing the aromatics, it becomes part of the sauce.
• Garlic cloves: Mince them finely so they disperse throughout the sauce, and don't let them burn or they'll turn bitter.
• Onion: A small one finely chopped melts into the background, adding sweetness without chunks that picky eaters might object to.
• Baby spinach: It wilts down to almost nothing but adds color, nutrients, and a slight earthiness that balances the richness.
• Cherry tomatoes: Halved and briefly cooked, they burst just enough to release their juices and add bright, acidic pops throughout the dish.
• Low-sodium chicken broth: This loosens the sauce and adds depth, and using low-sodium means you control the salt level.
• Dried oregano and basil: These bring a Mediterranean warmth that makes the dish feel intentional and layered.
• Paprika: A half teaspoon adds a subtle smokiness and a gorgeous golden color to the chicken.
• Lemon juice: Just half a lemon brightens everything and keeps the yogurt from tasting flat or too rich.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook your pasta until al dente, then drain but save about a third of a cup of that starchy water. That pasta water is liquid gold for adjusting the sauce consistency later.

Cook the chicken:

Heat a tablespoon of olive oil in a large skillet over medium-high heat, add your seasoned chicken pieces, and let them sear undisturbed for a couple minutes before stirring. You want golden edges and no pink in the center, which should take six to eight minutes total.

Sauté the aromatics:

In the same skillet with the remaining oil, cook your chopped onion until it's soft and translucent, then add the garlic and stir for just thirty seconds until your kitchen smells amazing. Don't walk away during this step or the garlic will burn.

Add the vegetables:

Toss in the halved cherry tomatoes and let them soften for a couple minutes, then add the spinach and watch it wilt down almost instantly. This whole process takes maybe three minutes but transforms the base of your sauce.

Bring it together:

Lower the heat to medium-low, return the chicken to the pan, and pour in the chicken broth for a quick simmer. Then remove the pan from the heat completely before stirring in the yogurt, Parmesan, lemon juice, and some pasta water until everything is smooth and creamy.

Toss and serve:

Add your drained pasta to the skillet and toss everything together, adding more pasta water if it looks too thick. Taste, adjust the seasoning, and serve it immediately while it's still steaming.

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One Sunday afternoon, I made a double batch of this and brought it to a potluck where everyone else had ordered takeout or brought store-bought sides. My dish was gone in minutes, and three people asked if I'd catered it. That's when I realized this recipe had graduated from weeknight dinner to something I could actually be proud of serving to guests. It felt good to know that eating lighter didn't mean sacrificing flavor or the comfort that comes with a big bowl of creamy pasta.

Choosing Your Pasta Shape

I've made this with at least six different pasta shapes, and while penne and fusilli are my favorites because their ridges grab the sauce, rigatoni and farfalle work beautifully too. The key is picking something with texture or hollows that can hold onto that creamy yogurt mixture. Whole wheat adds a pleasant nuttiness, but if you're cooking for someone who turns their nose up at it, regular pasta works just as well and nobody will complain.

Making It Your Own

This recipe is forgiving and adaptable, which is exactly why it's become a staple in my kitchen. I've swapped the chicken for turkey when that's what I had on hand, and I've made it completely vegetarian by using chickpeas and vegetable broth. On nights when I'm craving more vegetables, I'll throw in steamed broccoli florets or frozen peas right at the end. The sauce is a blank canvas that welcomes whatever you need to use up or whatever sounds good that day.

Storing and Reheating

Leftovers keep in the fridge for up to three days in an airtight container, though the pasta will absorb some of the sauce as it sits. When reheating, add a splash of chicken broth or even just water to loosen things up, and warm it gently over low heat on the stove rather than blasting it in the microwave. The yogurt can get a little grainy if you reheat it too aggressively, so patience pays off.

• If you're meal prepping, store the sauce and pasta separately and combine them when you're ready to eat.
• A sprinkle of fresh Parmesan and a squeeze of lemon right before serving makes leftovers taste just as bright as the first night.
• This dish doesn't freeze particularly well because of the yogurt, so plan to eat it within a few days.

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This Greek yogurt chicken pasta has earned its place in my weekly rotation because it checks every box: quick, satisfying, healthier than it tastes, and flexible enough to adapt to whatever's in the fridge. I hope it becomes one of those recipes you make without looking at the instructions after a few tries, the kind that feels like second nature and always delivers.

Recipe Q&A

→ Why shouldn't you boil the pasta water after adding Greek yogurt?

Greek yogurt can curdle when exposed to high heat. By keeping the pan off heat or on low temperature while stirring in the yogurt, you prevent the proteins from breaking down, maintaining a smooth, creamy sauce.

→ Can I make this dish ahead of time?

This dish is best served immediately for optimal creaminess. However, you can prepare the sauce and cooked chicken separately, then combine with freshly cooked pasta just before serving to maintain the best texture.

→ What type of Greek yogurt works best?

Plain Greek yogurt with 2% or 5% fat content works best—it provides creaminess without being too tangy. Avoid non-fat varieties, as they may separate more easily. Greek yogurt with added gelatin helps maintain smoothness.

→ How can I make this vegetarian?

Simply replace the chicken with cooked chickpeas, white beans, or firm tofu for similar protein content. You can also add roasted vegetables like eggplant, zucchini, or bell peppers to create a heartier plant-based version.

→ What pasta shape works best with this sauce?

Whole wheat penne or fusilli are ideal because their ridges and spiral shapes trap the creamy sauce beautifully. You can also use rigatoni or orecchiette—avoid very thin pastas like spaghetti that may slide off the sauce.

→ Can I freeze leftovers?

While you can freeze the dish, the Greek yogurt-based sauce may separate slightly when thawed and reheated. For best results, store components separately and reheat gently on the stovetop with a splash of pasta water to restore creaminess.