Pin it My neighbor knocked on my door one Wednesday evening holding a container of leftover Greek yogurt. She'd bought too much for her tzatziki and didn't want it to spoil. I stared at my pantry, spotted a box of penne, and decided to see what would happen if I swapped out heavy cream. The kitchen smelled like garlic and oregano within minutes, and by the time I plated it, I'd accidentally created something I now make at least twice a month. It tastes indulgent but leaves you feeling light, which is exactly the kind of magic busy weeknights need.
I made this for my brother the night he finished his first marathon. He was too tired to go out but needed real food, not just toast. I doubled the chicken, tossed in extra spinach, and watched him eat two full bowls without saying a word. When he finally looked up, he just nodded and said, 'Again next week.' That's when I knew this recipe had staying power.
Ingredients
- 2 boneless, skinless chicken breasts (about 400 g), cut into bite-sized pieces: I prefer cutting them smaller than you think you should so they cook fast and distribute evenly through the pasta.
- 350 g whole wheat penne or fusilli: Whole wheat adds a nutty backbone that pairs beautifully with the tangy yogurt, but regular pasta works just fine if that's what you have.
- 200 g plain Greek yogurt (2% or 5% fat): This is the star, go for full fat if you want extra richness, but 2% still gives you that creamy texture without feeling heavy.
- 30 g grated Parmesan cheese: Freshly grated melts into the sauce better than the pre-shredded kind, and the flavor is sharper and more alive.
- 2 tablespoons olive oil: Use a good quality oil since it touches almost every layer of this dish.
- 3 garlic cloves, minced: I smash them with the side of my knife first, it releases more flavor and makes mincing easier.
- 1 small onion, finely chopped: A yellow onion works best here for sweetness, but a shallot would be lovely too.
- 100 g baby spinach, roughly chopped: It wilts down to almost nothing, so don't be shy about cramming it all in.
- 100 g cherry tomatoes, halved: They burst just slightly and add little pockets of brightness throughout the sauce.
- 80 ml low-sodium chicken broth: Low sodium lets you control the salt level, especially once the Parmesan goes in.
- 1 teaspoon dried oregano: I keep a jar of Greek oregano on hand because it's more potent and aromatic than the standard stuff.
- 1/2 teaspoon dried basil: A small amount goes a long way, it rounds out the herby profile without overwhelming the yogurt.
- 1/2 teaspoon paprika: This gives the chicken a subtle warmth and a gorgeous golden color.
- Salt and freshly ground black pepper, to taste: Season as you go, especially after adding the yogurt, since it can dull the salt.
- Juice of 1/2 lemon: This brightens everything and keeps the sauce from feeling flat, don't skip it.
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 about 80 ml of that starchy pasta water, it's your secret weapon for silky sauce later.
- 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. Let them cook undisturbed for a couple minutes to get a nice golden crust, then stir occasionally until cooked through, about 6 to 8 minutes total, then transfer to a plate.
- Sauté the Aromatics:
- In the same skillet, add the remaining tablespoon of olive oil and toss in the chopped onion, cooking until it softens and turns translucent, about 2 to 3 minutes. Add the minced garlic and stir for just 30 seconds until it smells incredible and starts to sizzle.
- Add the Vegetables:
- Toss in the halved cherry tomatoes and let them cook for about 2 minutes until they start to soften and release their juices. Stir in the spinach and watch it wilt down in about a minute, making room for everything else.
- Combine Chicken and Broth:
- Lower the heat to medium-low and return the cooked chicken to the skillet along with the chicken broth. Let everything simmer together for a minute so the flavors start to mingle.
- Finish with Yogurt Sauce:
- Remove the pan from the heat completely, this is important because yogurt can curdle if it gets too hot. Stir in the Greek yogurt, Parmesan, lemon juice, and half of your reserved pasta water, mixing until the sauce is smooth and creamy.
- Toss and Serve:
- Add the drained pasta 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 salt and pepper, then serve immediately with extra Parmesan and fresh basil if you have it.
Pin it The first time I served this to friends, someone asked if I'd used cream. When I told them it was Greek yogurt, they didn't believe me until I showed them the empty container. That moment taught me that comfort food doesn't have to be heavy to feel special. Sometimes the lightest version is the one that lets you go back for seconds without regret.
Swaps and Variations
If you want to bulk up the veggies, steamed broccoli or frozen peas are perfect additions that don't require extra prep. I've swapped the chicken for ground turkey when I'm feeling lazy, and it works beautifully since it cooks even faster. For a vegetarian version, skip the poultry entirely and toss in a drained can of chickpeas or white beans. They soak up the sauce and add a satisfying bite. If gluten is an issue, use your favorite gluten-free pasta, just keep an eye on the cook time since some brands get mushy quickly.
Pairing and Serving Ideas
This pasta feels complete on its own, but a simple arugula salad with lemon vinaigrette cuts through the richness perfectly. I like to serve it with crusty bread for wiping up every last bit of sauce, because letting any go to waste feels criminal. A crisp Sauvignon Blanc is my go-to wine pairing, its acidity mirrors the yogurt and lemon beautifully. If you're feeding kids, they'll demolish this without even noticing the spinach hiding inside.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days. When reheating, add a splash of chicken broth or water to loosen the sauce, since it thickens as it sits. I reheat gently on the stovetop over low heat, stirring often to keep the yogurt from separating. Microwaving works in a pinch, just use 50% power and stir every 30 seconds.
- If the sauce looks a little dry after storing, a tablespoon of Greek yogurt stirred in brings it back to life.
- This doesn't freeze well because dairy-based sauces can break when thawed, so plan to eat it within a few days.
- Garnish just before serving, fresh herbs and cheese lose their charm if added too early.
Pin it This dish has become my answer to the question, 'What's for dinner when nothing sounds good?' It's familiar enough to feel like a hug but interesting enough that I never get bored. I hope it finds a spot in your weekly rotation the way it has in mine.
Recipe FAQs
- → Can I use regular yogurt instead of Greek yogurt?
While regular yogurt can be substituted, Greek yogurt works best because it's thicker and creamier. If using regular yogurt, strain it through cheesecloth for several hours to achieve a similar consistency and prevent curdling when heated.
- → Why shouldn't I boil the sauce after adding yogurt?
Greek yogurt can curdle at high temperatures due to its protein content. Keep the heat at medium-low after adding yogurt and stir gently. This prevents the sauce from becoming grainy or separating.
- → What can I use instead of chicken?
Turkey breast works wonderfully as a direct substitute. For a vegetarian option, use cooked chickpeas or white beans. Shrimp is another excellent protein alternative that maintains the Mediterranean profile.
- → How do I prevent the pasta from becoming too dry?
Reserve pasta water before draining—this starchy liquid helps create a silky sauce consistency. Add it gradually after combining the pasta with the yogurt sauce until you reach your desired thickness.
- → Can I make this ahead of time?
Prepare the sauce and cooked chicken separately, then refrigerate. Store pasta separately to prevent it from absorbing too much moisture. Combine just before serving and reheat gently over medium-low heat, adding a splash of broth if needed.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc complements the yogurt sauce and Mediterranean herbs beautifully. Alternatively, try a light Pinot Grigio or a refreshing Vermentino for an Italian-inspired pairing.