Greek Yogurt Chicken Pasta

My sister showed up one Tuesday night exhausted from work, insisting she needed comfort food but also needed to fit into her dress for a wedding that weekend. We stood in my kitchen staring at each other until I spotted the tub of Greek yogurt in the fridge. What started as a compromise turned into something we now cook every few weeks. The sauce clings to the pasta like cream but leaves you feeling lighter, and the chicken stays so tender you forget you're eating something remotely healthy.

The first time I made this for my neighbor's kids, I was nervous they'd reject anything with yogurt in the name. They cleaned their plates and asked if I could teach their mom how to make it. I realized then that the sauce doesn't taste like yogurt at all, it just tastes creamy and bright with that little hit of lemon at the end. Now it's my go to when I need to impress without stressing.

Ingredients

• Boneless, skinless chicken breasts: Cut them into even pieces so they cook at the same rate, I learned this after serving half raw, half dry chicken once.
• Whole wheat penne or fusilli: The ridges grab onto the sauce better than smooth pasta, and whole wheat adds a nutty flavor that works with the yogurt.
• Plain Greek yogurt: Use 2% or 5% fat, not nonfat, or the sauce will taste chalky instead of creamy.
• Grated Parmesan cheese: Freshly grated melts into the sauce without clumping, the pre shredded stuff never quite disappears.
• Olive oil: This is where the chicken gets its golden edges and the garlic blooms without burning.
• Garlic cloves: Mince them fine so they melt into the sauce, big chunks can be harsh.
• Small onion: Finely chopped onion adds sweetness that balances the tang of the yogurt.
• Baby spinach: It wilts down to almost nothing but adds color and a vegetal note that feels virtuous.
• Cherry tomatoes: Halved tomatoes burst just enough to create little pockets of sweetness throughout the dish.
• Low sodium chicken broth: This loosens the sauce and adds depth without making it salty.
• Dried oregano and basil: These bring that Mediterranean vibe without needing fresh herbs on hand.
• Paprika: A little smokiness on the chicken makes it taste more interesting than plain seasoned meat.
• Lemon juice: Half a lemon brightens everything and keeps the yogurt from tasting flat.

Instructions

Boil the pasta:

Salt your water generously, it should taste like the sea. Reserve some pasta water before draining, it's your secret weapon for adjusting the sauce later.

Cook the chicken:

Don't crowd the pan or the chicken will steam instead of browning. Let it sit undisturbed for a minute before stirring so it develops those golden bits.

Sauté the aromatics:

The onion should go translucent and soft, then the garlic only needs thirty seconds or it turns bitter. Your kitchen will smell incredible right about now.

Add the vegetables:

The tomatoes will start to collapse and release their juices, and the spinach wilts faster than you expect. Keep stirring so nothing sticks.

Simmer with broth:

This step builds flavor and deglazes any tasty bits stuck to the pan. Let it bubble gently for just a minute.

Stir in the yogurt mixture:

Take the pan off the heat first, this is crucial or the yogurt will curdle into grainy lumps. Stir in the yogurt, Parmesan, lemon juice, and pasta water until it looks smooth and glossy.

Toss and serve:

Add the pasta to the skillet and toss everything together, adding more pasta water if it looks tight. Taste and adjust the salt and pepper before plating.

Save

One evening my friend who's always on some new diet sat at my table twirling this pasta on her fork and said it felt like cheating. I told her it wasn't cheating, it was just cooking smarter. She's made it four times since then and texts me photos every time. That's when I knew this recipe had staying power.

Customizing Your Pasta

If you want more vegetables, stir in steamed broccoli florets or frozen peas during the last minute of cooking. I've also swapped the chicken for turkey when I had leftovers from the holidays, and it worked beautifully. For a vegetarian version, use cooked chickpeas and vegetable broth, just add them at the same point you'd return the chicken to the pan. Gluten free pasta works here too, just watch the cooking time since it can go mushy fast.

Storing and Reheating

This pasta keeps in the fridge for up to three days in an airtight container. When you reheat it, add a splash of water or broth and warm it gently on the stovetop over low heat, stirring often. The microwave works in a pinch but stir every thirty seconds and add liquid so it doesn't dry out. I don't recommend freezing it because yogurt based sauces tend to separate when thawed.

Serving Suggestions

I like to serve this with a simple side salad dressed in lemon vinaigrette to echo the brightness in the pasta. Garlic bread feels redundant since there's already garlic in the dish, but a crusty baguette for soaking up extra sauce never goes unappreciated. A crisp Sauvignon Blanc or a light Pinot Grigio pairs beautifully if you're pouring wine.

• Top with extra Parmesan and torn fresh basil right before serving for a pop of color.
• If you like heat, add a pinch of red pepper flakes when you sauté the garlic.
• Leftovers make a great cold pasta salad the next day, just toss with a little olive oil and lemon.

Save

This dish has become my answer to weeknight chaos and last minute dinner guests alike. It feels special enough to serve to someone you're trying to impress, but simple enough that you won't resent making it on a random Wednesday.

Recipe FAQs

→ Why do you remove the pan from heat before adding Greek yogurt?

Greek yogurt contains live cultures that can separate and curdle when exposed to high heat. Removing the skillet from heat before adding yogurt ensures a smooth, creamy sauce while protecting the yogurt's nutritional benefits and preventing a grainy texture.

→ Can I use regular yogurt instead of Greek yogurt?

Greek yogurt works best due to its higher protein content and thicker consistency. Regular yogurt contains more whey and may result in a thinner sauce. If substituting, use an extra 50g and be extra cautious about heat to prevent curdling.

→ What's the purpose of reserving pasta water?

Pasta water contains starch that helps bind the sauce to the noodles and creates a silky texture. It allows you to adjust sauce consistency without diluting flavors with additional liquid, ensuring the sauce coats the pasta evenly.

→ How do I prevent the chicken from drying out?

Cut chicken into uniform bite-sized pieces for even cooking and avoid overcooking. Cook for 6-8 minutes until just golden and cooked through. The yogurt sauce then keeps the chicken moist during final plating.

→ Can this dish be prepared ahead of time?

Cook components separately and store refrigerated. Reheat gently on low heat with a splash of broth before combining with the yogurt sauce just before serving to maintain optimal texture and prevent yogurt separation.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc complements the Mediterranean flavors and yogurt's tanginess. Alternatively, try a light Pinot Grigio or Vermentino for similarly refreshing acidity that cuts through the creamy sauce.