Tender chicken and Greek yogurt blend in a creamy Mediterranean pasta with spinach, tomatoes, and aromatic herbs.
# What You’ll Need:
→ Poultry
01 - 2 boneless skinless chicken breasts (14 oz), cut into bite-sized pieces
→ Pasta
02 - 12 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 - 1/3 cup 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
# Step-by-Step Guide:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, reserving 1/3 cup of pasta water.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, paprika, and oregano. Cook 6–8 minutes, stirring occasionally, until golden and cooked through. Remove and set aside.
03 - In the same skillet, heat remaining tablespoon of olive oil. Sauté onion 2–3 minutes until softened. Add garlic and cook 30 seconds until fragrant.
04 - Add cherry tomatoes and cook 2 minutes until slightly softened. Stir in spinach and cook 1 minute until wilted.
05 - Reduce heat to medium-low. Return chicken to skillet, add chicken broth, and simmer for 1 minute.
06 - Remove skillet from heat. Stir in Greek yogurt, Parmesan, lemon juice, and half the reserved pasta water. Mix until smooth and creamy, avoiding boiling to prevent curdling.
07 - Toss drained pasta with sauce, adding extra reserved pasta water if needed to achieve desired consistency. Adjust seasoning with salt and pepper to taste.
08 - Plate immediately, optionally garnished with additional Parmesan and fresh basil.
