Greek Yogurt Chicken Pasta (Printable)

A creamy Mediterranean pasta with tender chicken, Greek yogurt sauce, spinach, and cherry tomatoes—high protein, lighter, and ready in 35 minutes.

# What You 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 and 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 and 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 Make It:

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 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 extra salt and pepper to taste. Serve immediately, garnished with additional Parmesan and fresh basil if desired.

# Expert Advice:

01 -
  • It delivers all the creamy comfort of traditional Alfredo but with a fraction of the heaviness and a serious protein boost.
  • The Greek yogurt adds a subtle tang that brightens the whole dish without tasting like health food.
  • Everything comes together in about half an hour, making it perfect for busy weeknights when you still want to feel like you cooked something real.
02 -
  • Never let the sauce boil after adding the Greek yogurt or it will separate into grainy curds, always remove the pan from heat first.
  • Room temperature yogurt incorporates much more smoothly than cold yogurt straight from the fridge, so take it out while the pasta cooks.
  • The reserved pasta water is essential for creating a silky sauce that clings to every piece of pasta instead of pooling at the bottom of the bowl.
03 -
  • Let your Greek yogurt sit at room temperature for at least fifteen minutes before adding it to the pan, it makes all the difference in texture.
  • Don't skip the lemon juice, it's what transforms the sauce from rich and heavy to bright and balanced.
  • Taste the sauce before tossing it with the pasta so you can adjust the seasoning while it's still easy to fix.
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