Greek Yogurt Chicken Pasta

# 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 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.

08 - Serve immediately, garnished with additional Parmesan and fresh basil if desired.

# Helpful Hints:

01 -

All the creamy indulgence with a fraction of the guilt and a serious protein punch.
It comes together faster than delivery and tastes like you put in way more effort than you did.
The lemon and yogurt create this bright, tangy finish that keeps you coming back for another bite.
You can toss in whatever vegetables are languishing in your crisper drawer and it still works beautifully.

02 -

Let your Greek yogurt sit out for 15 minutes before adding it to the pan, cold yogurt straight from the fridge is more likely to separate and ruin your sauce.
Always remove the pan from heat before stirring in the yogurt, residual heat is enough to warm it through without curdling.
Don't skip reserving that pasta water, it's the best tool for adjusting sauce consistency and helps everything cling together.
If your sauce does break, a quick splash of cold pasta water and vigorous whisking can sometimes bring it back from the edge.

03 -

Use a blend of half Greek yogurt and half light sour cream if you're nervous about curdling, the fat in sour cream makes it more stable.
Toast your spices in the dry pan for 30 seconds before adding the chicken to wake up their flavors and add an extra layer of depth.
Toss a handful of fresh herbs like parsley or dill into the finished dish for brightness that dried herbs just can't match.
If the sauce feels too tangy for your taste, stir in a teaspoon of honey to balance the acidity without making it sweet.

Greek Yogurt Chicken Pasta (Printable)