Greek Yogurt Chicken Pasta

I stumbled onto this dish on a Wednesday evening when I had Greek yogurt sitting in my fridge and absolutely no inspiration. My usual creamy pasta recipes felt too heavy, and I was craving something that wouldn't leave me sluggish afterward. The moment I tasted that silky, tangy sauce clinging to the chicken and pasta, I knew I'd found something special. It's been my go-to ever since, especially on nights when I want comfort food that doesn't apologize for itself.

I made this for my sister last month when she was going through a phase of trying to eat cleaner, and she asked for the recipe before she'd even finished the plate. Now she texts me photos of hers, tweaking it slightly each time with different vegetables she finds at the farmers market. That's when I realized it wasn't really about the recipe being easy—it was about how it made her feel like she could eat well without sacrificing flavor.

Ingredients

• Chicken breasts: Cut them into bite-sized pieces so they cook evenly and every forkful has protein. I learned the hard way that uniform sizes mean no sad undercooked chunks hiding in the middle.
• Whole wheat penne or fusilli: The texture matters here—these shapes hold onto that creamy sauce beautifully. Regular pasta works too, but whole wheat adds a nutty undertone that complements the yogurt.
• Plain Greek yogurt: Use the 2% or 5% fat variety, never non-fat. The fat carries the flavor, and that tanginess is what makes this sauce taste sophisticated instead of thin and sad.
• Parmesan cheese: Freshly grated is worth the five seconds it takes. Pre-grated has cellulose that prevents it from melting smoothly into the sauce.
• Olive oil: Use good quality for sautéing the aromatics. You'll taste the difference between a cheap bottle and something decent.
• Garlic and onion: These are your flavor foundation. Don't skip the sautéing step—that's where the magic starts.
• Baby spinach and cherry tomatoes: They add brightness and texture. Spinach wilts down to almost nothing, so don't be shy about the amount.
• Chicken broth: Low-sodium is key because the Parmesan will season the dish further.
• Oregano, basil, and paprika: These dried herbs are your Mediterranean ticket. Fresh would be lovely, but dried works beautifully here and doesn't wilt away.
• Lemon juice: The acid cuts through the richness and wakes everything up at the end.

Instructions

Get your pasta going:

Boil salted water in a large pot and cook the pasta until it's just barely tender—al dente means it has a little bite when you taste it. Don't overcook; it'll finish cooking slightly when you toss it with the hot sauce.

Sear the chicken until golden:

Heat olive oil in a skillet over medium-high heat and add your chicken pieces with a pinch of salt, pepper, paprika, and oregano. Listen for that sizzle when the chicken hits the hot oil. Cook for 6 to 8 minutes, stirring occasionally, until the edges are golden and the meat is cooked through—this takes less time than you'd think.

Build your flavor base:

In the same skillet, warm the remaining olive oil and soften the chopped onion for 2 to 3 minutes until it's translucent. Add the minced garlic and let it perfume the oil for about 30 seconds—you'll smell when it's ready.

Add the vegetables:

Toss in the halved cherry tomatoes and let them soften for a couple of minutes, then stir in your spinach. Watch it collapse into a tender green tangle in less than a minute.

Bring the chicken back:

Return your cooked chicken to the skillet, pour in the chicken broth, and let everything simmer together for a minute to get friendly.

Make the sauce—carefully:

Turn off the heat completely, then stir in the Greek yogurt, Parmesan, lemon juice, and about half of that reserved pasta water. Mix gently until you have a smooth, creamy sauce—the heat from the pan will warm the yogurt without curdling it, but never let it boil.

Toss it all together:

Add your drained pasta to the skillet and toss until every piece is coated. If it looks too thick, loosen it with a splash more pasta water until you're happy with the consistency.

Save

Last week I made this on a rainy evening and invited my neighbor over because she'd been having a rough day. We sat at the kitchen counter while the pasta was cooking, and she just kept saying how the kitchen smelled like a warm hug. That's exactly what this dish is—nothing fancy, just genuinely comforting.

Why This Works So Well

The Greek yogurt does something clever here that cream never could. It gives you that luxurious coating without the heaviness, and the tang adds a sophisticated edge that keeps the dish from tasting one-dimensional. The combination of fresh cherry tomatoes and wilted spinach means you're getting real vegetables that contribute actual flavor, not just filler. Meanwhile, that chicken stays so tender because it's not sitting in the pan overcooking while you fuss with the sauce.

Ways to Make It Your Own

I love making this dish different ways depending on what's in my crisper drawer or how I'm feeling that day. Sometimes I add a handful of sun-dried tomatoes for extra depth, or throw in some artichoke hearts if I have them. You can swap the chicken for turkey, or skip the meat entirely and add cooked chickpeas for a vegetarian version that's just as satisfying. The base of this sauce is so forgiving that it welcomes almost any addition you want to make.

Serving Suggestions and Pairings

Serve this hot straight from the skillet while the sauce is still silky and clinging to the pasta. A crisp Sauvignon Blanc is the perfect pairing if you feel like pouring a glass—the acidity echoes the lemon in the sauce. If you want to round out the plate, a simple green salad with lemon dressing on the side lets the pasta be the star, or garlic bread if you're in a more indulgent mood.

• Grate extra Parmesan over the top right before eating and finish with a crack of fresh black pepper.
• If you make it ahead, store it in an airtight container in the fridge and gently reheat in a pan with a splash of milk to restore the creaminess.
• This makes excellent leftovers for lunch the next day, either reheated or eaten cold straight from the container.

Save

This pasta has quietly become my favorite thing to make when I want to feel like I'm taking care of myself and the people I cook for. It's one of those dishes that proves delicious food and nourishing food don't have to be separate things.

Recipe FAQs

→ Can I use a different type of pasta?

Yes, any short pasta like penne or fusilli works well, and gluten-free options can be substituted if preferred.

→ How do I prevent the yogurt sauce from curdling?

Remove the pan from heat before stirring in the Greek yogurt to maintain a smooth, creamy sauce without curdling.

→ What can I add for extra vegetables?

Steamed broccoli or peas make excellent additions to boost the vegetable content and add more texture.

→ Is there a vegetarian alternative?

Replace chicken with cooked chickpeas or sautéed mushrooms for a satisfying vegetarian version.

→ What herbs enhance the flavor best?

Dried oregano and basil complement the creamy yogurt sauce perfectly, adding Mediterranean warmth.