Greek Yogurt Chicken Pasta

My neighbor Sofia made this for me on a Tuesday night when I mentioned I was trying to eat lighter but kept craving something creamy. She stirred Greek yogurt into hot pasta right in front of me, and I thought it would curdle or taste sour, but it turned silky and rich instead. I stood in her kitchen with a fork, taking bites straight from the pan. That week I made it three times, tweaking the herbs and vegetables each round. Now it's my answer when I want comfort without the heaviness.

I brought this to a potluck once, nervously announcing it was made with yogurt instead of cream. My friend's teenage son went back for thirds and asked if I'd teach his mom how to make it. Someone else scribbled the recipe on a napkin. I realized then that no one cares about the swap when the flavor is this good. It felt like I'd found a loophole in the comfort food rulebook.

Ingredients

• Boneless, skinless chicken breasts (400 g): I cut them into smaller pieces than I think I should, because they cook faster and every bite gets coated in sauce.
• Whole wheat penne or fusilli (350 g): The ridges catch the yogurt mixture, and whole wheat adds a nutty backbone that regular pasta lacks here.
• Plain Greek yogurt (200 g): Use 5% fat if you want it richer, 2% if you want it lighter, but skip nonfat or it gets too tangy and thin.
• Grated Parmesan cheese (30 g): The aged, salty punch balances the yogurt's tang and makes the sauce taste more expensive than it is.
• Olive oil (2 tablespoons): I use one for the chicken, one for the aromatics, and it's just enough to build flavor without greasiness.
• Garlic cloves (3, minced): Don't skimp, the garlic mellows as it cooks and becomes sweet and essential.
• Small onion (1, finely chopped): I dice it small so it melts into the background and just adds body.
• Baby spinach (100 g): It wilts down to almost nothing but leaves behind a fresh, earthy note.
• Cherry tomatoes (100 g, halved): They burst slightly in the pan and their juices loosen the sauce naturally.
• Low-sodium chicken broth (80 ml): This is what keeps the yogurt from seizing up, it creates a buffer and silkiness.
• Dried oregano (1 teaspoon): Adds a Mediterranean warmth that makes the dish feel sunny even in February.
• Dried basil (1/2 teaspoon): Subtle and sweet, it plays well with the tomatoes without shouting.
• Paprika (1/2 teaspoon): I dust it on the chicken for color and a faint smokiness.
• Salt and black pepper: Taste as you go, the Parmesan and broth add salt so start light.
• Lemon juice (from 1/2 lemon): Brightens everything at the end and cuts through the richness with one squeeze.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook the pasta until al dente, following the package timing. Before draining, scoop out 80 ml of the starchy pasta water and set it aside, it's your secret weapon for a glossy sauce.

Sear the chicken:

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and add the chicken pieces, seasoning them with salt, pepper, paprika, and oregano. Cook for 6 to 8 minutes, turning occasionally, until they're golden on the edges and no longer pink inside, then transfer them to a plate.

Sauté the aromatics:

Add the remaining tablespoon of olive oil to the same skillet and toss in the chopped onion, cooking for 2 to 3 minutes until it softens and turns translucent. Stir in the minced garlic and let it cook for just 30 seconds, until your kitchen smells incredible but before it browns.

Cook the vegetables:

Add the halved cherry tomatoes and cook for about 2 minutes, pressing them gently with your spoon so they release their juices. Toss in the spinach and stir until it wilts down into the pan, which takes about a minute.

Simmer with broth:

Return the cooked chicken to the skillet along with the chicken broth, letting everything simmer together for 1 minute to meld the flavors. The broth will deglaze the pan and pick up all the browned bits stuck to the bottom.

Stir in the yogurt mixture:

Pull the skillet off the heat completely, then stir in the Greek yogurt, grated Parmesan, lemon juice, and half of the reserved pasta water, mixing gently until the sauce is smooth and creamy. Do not return the pan to heat or the yogurt will curdle and turn grainy.

Toss and serve:

Add the drained pasta directly to the skillet and toss everything together, adding more pasta water a splash at a time if the sauce feels too thick. Taste and adjust the seasoning with extra salt and pepper, then serve immediately while it's hot and glossy.

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One night I made this after a long day and ate it on the couch with my feet up, bowl balanced on my knees. My partner wandered in, took one bite from my fork, and disappeared into the kitchen to make their own bowl. We didn't talk much, just ate in comfortable silence while the dog circled hopefully. It wasn't a special occasion, but it felt like one.

How to Store and Reheat

Leftovers keep in an airtight container in the fridge for up to three days, though the pasta will absorb some of the sauce as it sits. When you reheat it, add a splash of chicken broth or water to a skillet over medium-low heat and stir gently until it loosens up and looks creamy again. I don't recommend the microwave because the yogurt can separate, but if you must, use low power and stir halfway through. The chicken stays tender and the flavors actually deepen overnight, so leftovers are a gift, not a compromise.

Swaps and Variations

If you don't eat chicken, swap it for turkey breast, cooked shrimp, or even roasted chickpeas for a vegetarian version that still feels hearty. You can use any short pasta shape you have on hand, rigatoni and rotini both work beautifully. I've also made this with zucchini ribbons or steamed broccoli when I had them around, and once I stirred in a handful of fresh dill instead of basil, which gave it a completely different, brighter personality. If you need it gluten-free, use your favorite gluten-free pasta and the rest of the recipe stays exactly the same.

Serving Suggestions

This pasta is filling enough on its own, but I like to serve it with a simple arugula salad dressed in lemon and olive oil to keep the brightness going. A slice of crusty bread for dragging through the sauce never hurts, and if you're feeling fancy, a crisp Sauvignon Blanc or Pinot Grigio matches the Mediterranean vibe without overpowering the dish. Sometimes I'll top each bowl with extra Parmesan, a crack of black pepper, and a few torn basil leaves, which makes it look like you tried harder than you did.

• Pair it with garlic bread or focaccia for a cozy, carb-forward dinner.
• Serve alongside roasted asparagus or green beans for a lighter, more balanced plate.
• If you're feeding kids, they love this with extra Parmesan and zero spinach visible.

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This recipe taught me that creamy doesn't have to mean heavy, and that sometimes the best comfort food is the kind that lets you go back for seconds without regret. I hope it becomes one of those weeknight staples you make without thinking, the kind that feels like a hug in a bowl.

Recipe Questions & Answers

→ Can I use a different pasta shape?

Absolutely. Penne, fusilli, rigatoni, or fettuccine all work beautifully with this sauce. Choose your favorite or what you have on hand.

→ Why is it important not to boil after adding Greek yogurt?

High heat causes the proteins in Greek yogurt to break down and curdle, creating a grainy texture. Keep heat low and stir gently to maintain a smooth, creamy sauce.

→ Can I make this ahead of time?

Cook the chicken and vegetable base up to 2 days ahead. Store separately and combine with freshly cooked pasta just before serving. Add yogurt only when reheating gently.

→ What are good substitutes for chicken?

Try turkey breast, shrimp, white fish, or cooked chickpeas for a vegetarian option. Adjust cooking times accordingly based on your protein choice.

→ How do I store leftovers?

Store in an airtight container for up to 3 days. Reheat gently on low heat with a splash of broth or water to restore creaminess. Avoid high temperatures to preserve the yogurt sauce.

→ Can I use full-fat Greek yogurt instead?

Yes, full-fat Greek yogurt works well and creates an even richer sauce. The nutritional values will change slightly with increased calories and fat content.